The Chef: Roberto Ferrer
The Dish: Crab Cakes
Ingredients:
1 lb. jumbo lump crab or about two cans
1 egg
1 oz. of melted butter
1 tsp. of Worcestershire sauce
1 tsp. of old bay seasoning
1 tsp. of mustard
Juice of 1 lemon
1 tsp. small diced bell pepper (red or green)
1 tsp. chopped scallions
1 tsp. chopped fresh parsley
1 tsp. of chipotle paste
1 cup of Panko bread crumbs
Method of Preparation:
-In a large bowl, combine all the ingredients. If you don't like anything spicy chef Roberto says you can substitute the chipotle paste with some mayonnaise or tarter sauce. Gently, fold in the jumbo lump crab, so the lumps don't break apart, and then add the Panko bread crumbs or crushed Saltine crackers.
-Next, press down the mixture, cover it with Saran wrap, and let it sit in the fridge for about 30 minutes.
-Now, using a mold, form the crab cakes and deep fry them in vegetable oil until they're a nice golden brown. Chef Roberto says you can also form the crab cakes by hand. In that case, you have to either pan-fry or bake them.
To Plate the Dish:
At the restaurant, they start with a sprinkle of parsley oil, some asparagus, corn, black beans, a scoop of chipotle paste and the crab cake. You can garnish with raw beets, carrots, chopped scallions and tomato.
Serving Suggestion: Chardonnay
Serves: 3 as a main course or 6 as a starter
FOR MORE INFORMATION:
Cohiba Brasserie
17864 NW 2nd Street
Pembroke Pines, FL 33029
954-442-8777
http://www.cohibabrasserie.com/
Miami Spice
http://www.miamirestaurantmonth.com/
