Crab Cake Sandwich - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Crab Cake Sandwich

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The Chef: Noah Ffrench

The Restaurant: POC Modern American Cuisine in Hallandale Beach

The Dish: Crab Cake Sandwich

Ingredients:

For Crab Cake

1 lb. Jumbo Crab

3 lbs. Lump Crab (shredded Jumbo Crab)

1 yellow onion, diced

1 tbs. garlic, minced

2 cups chopped celery

1/2 cup Mayonnaise

1 cup Panko bread crumbs

2 tbs. Fines herbs (chopped thyme, parsley, chives and basil)

3 tbs. Old Bay Seasoning

salt and pepper to taste

4 green tomatoes, sliced

For Aioli:

1 cup Mayo

2 oz. Old Bay Seasoning

juice from half a lemon- blend well.

Method of Preparation:

- Put blended oil in a pan and get it hot. Add onions, celery, garlic, salt and pepper. Sauté for about a minute and set aside to cool.

- In a bowl, add Jumbo lump crabmeat, shredded lump crabmeat, the cooled onion celery mix, mayonnaise, Old Bay Seasoning, chopped fine, herbs and Panko bread crumbs. Blend gently so the crabmeat is only broken down a little. Make patties and put them in the fridge for 20 minutes until they firm up.

- Put more blended oil in a hot pan and sauté until the crab cake is golden brown on both sides. Finish in the oven at 350 degrees for about five minutes.

- Flour sliced green tomatoes, then dip them in egg wash and Panko bread crumbs. Fry them in a hot pan a couple of minutes on each side. Let them drain.

To Plate:

Put a crab cake on a slice of fried green tomato and garnish with Old Bay Aioli and Frisee Lettuce. Top with another slice of tomato and serve with a fresh green salad.

Serving suggestion: Bella Luce White Wine

Serves: 14

POC Modern American Cuisine

600 Silks Run, Suite 1210

Hallandale Beach, FL 33009

954-391-7229

http://www.pocrestaurants.com/pocmac/

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