“Royal Sonesta shares "Desire" crab cake recipe”

Royal Sonesta shares "Desire" crab cake recipe

Posted: 14 Feb 2011 03:00 AM PST

"DESIRE" Crab Cakes

Serves 10

Ingredients:

1 each Red bell pepper, diced

1 each Yellow bell pepper, diced

1 tsp. Creole Seasoning

1 tsp. Kosher salt

1 tsp. Butter

2 c. Mayonnaise

2+1 c. Breadcrumbs

3 each Lemons, zested and juiced

2 # Fresh Louisiana Crab, picked for shells

3+2 each Whole Eggs, whipped

2 tbsp. Cold water or whole milk

Instructions:

In a small pan over medium heat, sweat peppers with butter. Add Creole seasoning and salt. Do not brown peppers. Set aside and allow to cool to room temperature.

In a large mixing bowl, combine peppers, mayonnaise, egg and crab meat and mix gently. Add breadcrumbs and combine, again stirring gently. Allow to rest in the refrigerator for one hour.

Place all-purpose flour, 2 whipped eggs mixed with 2 tablespoons water (or milk), and 1 cup breadcrumbs separately in three small kitchen bowls. Form Crab cake mix into 3-4 oz. patties. Roll patties in flour and shake off excess. Dip in egg wash and coat completely, then transfer to bowl of breadcrumbs and again coat completely.

Fry in a deep fryer or sauté pan with oil at 325 degrees until crispy and internal temperature reaches 165 degrees.

Professional Poached Eggs

Ingredients:

1 gallon water

1 cup distilled vinegar

1 tbsp. kosher salt

1 dozen whole eggs

1 qt. Ice cubes

1 qt. Cold water

Instructions:

Put water and vinegar in a deep pot and bring on a simmer. To the side, place ice in a kitchen bowl and fill with cold water.

One at a time gently crack egg into a glass and pour glass into simmering water. When egg whites set completely and yolk is still soft, use a slotted spoon to remove egg from simmering water and softly place in bowl of ice water. Strain debris from simmering water as necessary and discard.

To reheat, drop egg into simmering water (no vinegar) for 15 seconds, or use to make Desire Crab Cake Benedicts.

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Cake Recipe

Monday, 14 February 2011