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PrintBite with Belkys: Crab Salad Cake With Creole Horseradish Cream
Reported by:
Producer:
Ivonne Amor
Contact:
Archived Reports:
Miami's Design District is the place to go if your home needs a makeover. But there's also many up and coming restaurants in the area. Tonight, a popular neighborhood chef whipping up a new design -- on an old treat. Time to grab a bite with Belkys.
The Dish: Crab Salad Cake Served With Creole Horseradish Cream
The Chef: Jeremy Williams
The Restaurant: The District Restaurant And Lounge
INGREDIENTS: Creole Horseradish Sauce
1 cup creole mustard
1 tablespoon fresh horseradish
1 cup mayo
1 cup sour cream
1 tablespoon garlic
salt to taste
INGREDIENTS: Crab Cake
1 pound of Lump Crab
1/4 cup diced red pepper
1/4 cup diced red onion
1/4 cup diced celery
1/4 cup minced carrot
1/2 cup mayo
1/3 cup Panko bread crumbs
1 tbsp. black spice
1 tbsp. dijon mustard
1 tbsp. worcesterchire
DIRECTIONS:
-Mix all ingredients for the horseradish sauce first. Refrigerate for a half hour.
-Then, carefully mix all ingredients for the crab cake forming it into a patty without breaking the crab meat.
-In a hot pan with a little olive oil, sear crabcake for 30 seconds on each side.
-Plate the dish with the crab cake on the bottom, spoon the horseradish sauce over it, and garnish with tomatoes and scallions.
Portion serves eight
FOR MORE INFORMATION:
Contact: bnerey@wsvn.com
The District Restaurant And Lounge
35 NE 40th Street
Miami, FL 33137
305-576-7242