Crab Cake with Tomato Butter Sauce
Crab Cake with Tomato Butter Sauce recipe plated for a gourmet fine dining dinner. Easy dish to serve for a meal set on corn salad.
- Prep Time: 20 min
- Cook Time: 40 min
- Total Time: 60 min
- Yield: 8 1x
- Category: fine dining
- Method: no bake and roast
- Cuisine: European
Ingredients
Scale
- 1 Cup of bread crumbs
- 500 g (1 lb) crab meat (shredded)
- 1 large egg (lightly beaten0
- 1/4 cup of mayonnaise
- 2 teaspoons of fresh lemon juice
- 1 teaspoon of hot sauce (tobasco original)Jalapenos or cayenne’s
- 2 red onions finely chopped (shallots)
- 1 Tablespoon of olive oil or avocado oil
- 1 Tablespoon of butter
- Kosher salt (Himalayan salt)
- For Tomato Butter Sauce
- 6 small plum tomatoes
- 3 medium shallots chopped
- 3 garlic flakes chopped
- 6 tablespoon of olive oil
- 2 jalapenos chopped finely
- 2 cups of chicken stock
- 1/4 cup of unsalted butter
- salt and pepper
- 2 cups of fresh herbs (basil, parsley and mint ) or micro greens.
- Corn and Black Bean salad .(HERE)
Instructions
- Preheat the oven to 230 Deg C (450 Deg. F) To roast the tomatoes and ingredients for the sauce.
- Place a lined baking pan sheet ready.
- Spread out the bread crumbs on a plate to roll crab cakes in.
- In a medium bowl add your crab meat. Then in another bowl whisk together the next 5 ingredient according to list (egg mayo tabasco lemon juice and onions)
- Then gently fold in egg mixture to the crab meat by hand, mixing all well together.
- Scoop out with a measured cup the crab meat mixture with a 1/3 or 1/2 cup and round the mixture into cakes of about 1/2 inch thick crab cake (remember its for fine dining)
- Roll the crab cakes in the bread crumbs until all sides are covered. Then place them on the prepared lined baking sheet. Do this with all the crab mixture. Chill for about 30 minutes.
- While they chill make the tomato butter sauce.
- For the sauce
- While crab cakes chill, stir altogether the shallots, garlic and a tablespoons of olive oil, and 2 jalapenos in a oven proof cast iron pan or skillet. Place the pan in the heated oven and roast for about 15 minutes. Until the tomatoes collapse.
- Remove from the oven and place on the stove top plate. Over medium heat add the stock and stir often to reduce the mixture to about half. That would be about 1 1/2 cups of sauce. Which should take about 15 minutes.
- Carefully transfer the hot sauce to a blender and remove the top middle cap to let steam out, and place a paper towel over to prevent spilling of hot liquid while blending. Gently blend while adding butter in and blend until the liquid is smooth and butter has combined. Then add your 1/2 teaspoon of salt and pepper to the sauce. Keep warm in a gravy boat or jug. In a warmer draw.
- Then cook the crab cakes
- Heat the olive oil and butter on medium heat until it sizzles, in a skillet or cast iron pan to fry the cakes gently. Add the crab cakes gently (as they can break up easily) and cook each side gently for about 3 – 5 minutes each side, turning very gently with a spatula. 3- 5 minutes a side. Pressing gently now and then. They must be nice golden brown.
- Lightly sprinkle them with Himalayan salt.
- Plating for fine dining meal.
- Obtain a rectangular pleasing serving plate. Add the Tomato butter sauce in the middle and spread out with a tablespoon with a attractive smear. That it thins out a little. Then place two tablespoons of corn salad in the middle of the sauce then the crab cake on top of the corn salad. Sprinkle some small greens or micro green over the top. You can use basil parsley and mint chopped finely for decoration or a salad.
- Be creative and artistic with the dish.
- Serve warm with a bowl of warm tomato butter sauce available for more sauce if needed.
- Enjoy