Moroccan Spiced Crab Cakes
Ingredients:
| 1 1/2 cups |
Japanese Breadcrumbs |
| 1 1/2 cups |
Almond Flour |
| 1 Tbsp. |
Cumin, ground |
| 1 Tbsp. |
Turmeric |
| 2 Tbsp. |
Olive Oil |
| 1 |
Red Bell Pepper, finely chopped |
| 2 |
Celery Stalks, finely chopped |
| 2 Tbsp. |
Ginger, fresh and chopped |
| 1/2 tsp. |
Cardamom, ground |
| 1 cup |
Heavy cream |
| 1 lb. |
Lump Crabmeat, picked clean |
| 1/4 cup |
Parsley, chopped |
| 1/4 cup |
Chives, chopped |
| 2 Tbsp. |
Lemon Zest, grated |
| 1 pinch |
Cayenne pepper |
| 1/4 cup |
Canola oil |
| |
Salt to taste |
| 8 |
Scallions, white part only, thinly sliced |
Method:
- Mix the Japanese breadcrumbs and almond flour and set aside
- Heat oil in a skillet
- Saute pepper and celery until soft
- Add ginger, garlic, and green onions and sauté for 2 min.
- Add cardamom, cumin, and turmeric and sauté for 1 min.
- Add the cream
- Reduce heat by 50%
- Allow to cool
- In a pan mix the crab with 2/3 of the breadcrumb mixture, half the parsley, half the chives, zest, cayenne and salt and mix well
- Add the cream mixture and mix well
- Scoop into 1.5 oz balls
- Form into a crab cake
- Lightly coat in the breadcrumb mixture
- Store refrigerated until service
Service:
- Heat oil in a pan
- Add the crab cake
- Brown on one side
- Turn the cake over
- Put in the oven until heated through
- Toss mesclun or arugula in the cilantro dressing
- Place the cakes in either side
- Serve
Source: Chef Keith Hammerich, CCSF
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