Jumbo Lump Crab Cake with Avocado Relish, Poached Egg, Sauce and Yellow Pepper Paint
Tiempo de cocción: 1 hour Porciones: 8
1 lb Crab Cakes: fresh lump crabmeat, picked through for shells
1 teaspoon Old Bay seasoning
1 shallot diced
1 tablespoon Dijon mustard
1/4 cup mayonnaise
1 tablespoon lime or lemon juice
1 lemon or lime zest
1/2 teaspoon fresh thyme
1/2 cup bread crumbs
1/2 cup flour
1 cup Panko
1/4 cup canola oil
For Sauce Maltaise
3 cloves of minced garlic
1 minced shallot
2 egg yolks
1 tablespoon white wine vinegar
1 cup dry white wine
1/2 cup orange juice
8 oz unsalted butter melted and clarified
salt and pepper to taste
1/4 teaspoon hot pepper sauce
1 teaspoon fresh lemon juice
1 teaspoon orange zest
1/2 teaspoon tarragon
3 ripe avocado, peeled and diced 3/8 inch cubes
2 ripe tomatoes cubed and slated and drained
2 diced shallots
3 tablespoons rinsed and chopped cilantro
Yellow Pepper Paint
1 yellow pepper
1 orange pepper
1 fresh lime juiced
3 tablespoons sour cream
salt to taste
8 Poached Eggs
Method for Maltaise Sauce: Melt and clarify butter. Reserve clarified butter. Combine garlic and shallot in a small saucepan with the vinegar, wine, orange juice and lemon juice; cook over medium-high heat until the mixture reduces to 1/4 cup. Strain the mixture and discard solids. Cool to room temperature. Prepare a double boiler by placing a stainless steel bowl over a pot of lightly simmering water. Do not let bottom of the bowl touch the water. Add egg yolks and the reduction to the double boiler and whisk vigorously until mixture thickens and turns pale yellow. Remove bowl from the pot. Add the clarified butter slowly while whisking vigorously until all the butter is incorporated and sauce has thickened. Whisk in hot pepper sauce, orange zest, lime juice and fresh tarragon and season to taste with with salt and fresh ground black pepper. Reserve, keeping it warm until service.
Yellow Pepper Paint: Place peppers on sheet pan about 3 inches from a heated broiler. Turn peppers every several minutes with tongs until well “blistered on all sides. Once they are uniformly blistered put them in a covered bowl to steam and cool for 10 minutes, until they can be handled. Then, rub and peel off the skin.
Place the roasted peppers in a Vita Prep with lime and sour cream and process until liquefied. Add salt to taste. Pour yellow pepper paint into a squeeze bottle.
Avocado Relish: Combine the ingredients in a small bowl and gently mix, refrigerate until needed.
Preheat oven to 350 degrees. Mix eggs, mayonnaise, seasoning, herbs, lemon juice, zest, and Dijon together until blended. Put Crab in a large mixing bowl and add bread crumbs, shallots and egg mixture. Gently mix so as not to break up the crab meat lumps. Put mixture in the refrigerator for one hour. Form into crab cakes, about 8 for breakfast portions. Place flour in one flat bowl, two beaten eggs in a second bowl and Panko in a third bowl. Place crab cake in the flour and coat. Next, place crab cake in egg wash and coat. Finally place crab cake in the Panko and coat.
These can be kept in the refrigerator up to three days on parchment and covered. Remove from refrigerator at least 40 minutes before you are ready to cook. Heat oil in a large saute pan over medium high heat, then Saute crab cakes 4 at a time until golden brown, flip and continue cooking until golden brown. Finish in the oven, 5 minutes for entree sized portions.
To Plate: We use ring molds in various sizes, or you can use a small can with the top and bottom removed. For this breakfast portion we use a 3 inch mold. Portion the relish into 8 and place first portion in the ring mold and tap down to settle. Remove the mold and top with a crab cake. Top that with the poached egg. Spoon a tablespoon of maltaise sauce on top and add micro-greens or fresh herbs as a garnish. Squeeze the yellow pepper paint around the crab cake and serve.