Pan-Roasted Bluefin Crab Cakes
Accompanied by Roasted Asparagus & Truffle Potatoes
with Herbed Tartar Sauce
Courtesy of Chef Jamil Pineda
Serves 4
8 Crab Cakes (recipe follows)
8 oz Roasted Red Bliss Potatoes (recipe follows)
20 Spears of Asparagus (recipe follows)
8 oz Herbed Tartar Sauce (recipe follows)
4 oz Olive Oil
1 Tablespoon Truffle Oil
1 Tablespoon Chopped Parsley to garnish
Michael’s On East Crab Cakes
For the Crab Cakes
(Makes 8 – 3 oz cakes)
1 Tablespoon Lemon Juice
2 oz Dijon Mustard
2 Tablespoons Cilantro, chopped
2 Tablespoons Basil, chopped
½ Tablespoon Garlic, chopped
1 Tablespoon Coriander
2 oz Mayonnaise
4 Stalks Celery, minced
1 Spanish Onion, minced
¾ Cup Panko Breadcrumbs to mix in cakes
4 Cups Panko Breadcrumbs (in a bowl to bread cakes (coat exterior))
8 oz Jumbo Lump Crab
12 oz Lump Crab
1 egg
In a medium sauté pan over low heat, sweat celery, onion and garlic. (Do not allow them to brown, the low heat will take liquid out of vegetables.) Set aside and allow to cool.
Mix all ingredients except the crab meat, then fold in the lump crab. Gently mix in the jumbo crabmeat gently. (DO NOT BREAK UP THE JUMBO LUMP MEAT.)
To portion each cake, use a 3 oz scoop or mold into cakes with your hands. Coat the exterior of the cakes in Panko breadcrumbs. Set aside until to ready to sauté and finish.
For the Roasted Red Bliss
16 Red Bliss Potatoes
1 Teaspoon Dried Thyme
4 oz Olive Oil
Salt and Black Pepper to Taste
Preheat oven to 425 degrees. Slice red bliss in half lengthwise, then into thirds. Place in bowl, season with salt and pepper, dried thyme and olive oil. Lay out on roasting pan and cook about 20 minutes, until golden brown.
For the Herbed Tartar Sauce
1 1/2 oz Cornichons
2/3 oz Capers
½ Shallot
6 oz Mayonnaise
¾ oz Parsley
½ oz Dill
1 oz Lemon Juice
½ oz Dijon Mustard
1/8 oz Garlic
¼ oz Extra Virgin Olive Oil
Process all ingredients in food processor. Cool until ready to plate and serve dish.
For the Asparagus
40 Spears of Asparagus
4 oz Olive Oil
Salt and Black Pepper to Taste
Preheat oven to 350 degrees. Brush asparagus spears with olive oil and salt and pepper. Place on a sheet pan and roast in oven for 5 minutes. Remove, plate and serve immediately.
To Finish and Plate
Preheat oven to 350 degrees. In a large sauté pan over medium-high heat, add olive oil then four crab cakes. Sauté crab cakes on one side until golden brown, flip in pan and place in 350 oven for 5 minutes to finish. Repeat with the additional four cakes.
To plate individual servings, place two crab cakes, nestled together in the center of a rectangular plate. Prop asparagus between crab cakes and spoon tartar sauce on plate. Place potatoes on other side of cakes, drizzle with truffle oil, garnish with parsley and serve!
