Crab Corn Chowder-Mini Crab Cake

Crab Chowder 2

Serves 4 -

Includes Mini Crab Cake, Spinach & Fingerling Potatoes

Components: crab-chowder-note

  • 800ml x Crab & Corn Chowder
  • 4 x 2 oz Mini Maryland Crab Cakes
  • 100g x Baby Spinach
  • 100g x Blanched Dice of Potato)
  • 100g x Sweated Baton of Celery
  • ¼ Cup of Cooked Corn
  • 12 x Purple Fingerling Potato Crisps Discs
  • Red Ribbon Sorrel (Hearts on Fire)
  • Salt & Pepper

Recipes

Crab & Corn Chowder

  • 25ml x Blended oil
  • 1 x Medium Onion (peeled & diced)
  • 1 x Leek (peeled & diced)
  • 1 Celery Stick (peeled & diced)
  • 2 Cloves of Garlic (Crushed)
  • Tarragon & Chervil Stalks
  • 2 x Lemongrass (crushed)
  • 1 x Star Anise
  • 10 x Coriander Seeds
  • 1 x Cup of Brandy
  • 1 x Cup of White Wine
  • 1 liter of Shellfish stock
  • 1 x Large Crab Shells (Roasted & Crushed)
  • 200ml x Heavy Cream
  • 1 potato (peeled and Diced)
  • 200g x Corn kernels
  • 50g x Butter

 Method

Sweat off onion, in oil and a pinch of salt. Add the herb stalks, lemongrass, star anise & coriander seeds and cook out for a few minutes. Add the roasted Crab bones and add the Brandy, flambe. When the flame calms down, add the white wine and reduce by ½. Add the stock, potato & corn. Once the potato is cooked, add cream and bring to the boil. Blend till smooth. Correct seasoning and chill.

 

Maryland Crab Cakes

  • 5 lb crab
  • 6 eggs
  • 12 slices white bread
  • 1 cup mayo
  • 1/4 cup parsley
  • 1 tsp. cinnamon
  • 5 TBSP Dijon mustard
  • 2 TBSP grain mustard
  • 1 TBSP Worcestershire sauce
  • 2 tsp Tabasco
  • 2 tsp Old Bay
  • 3 1/2 cup panko
  • 2 lemon zest - 3 lemon juice

Method

Mix all ingredients together and shape into 2 oz cakes. In a hot pan, sear the Crab cakes in Lemon oil. Place in the oven for 2 minutes to finish.

 

To Assemble Dish:

Reheat soup. Sauté the spinach in a little oil & butter, season.  Reheat potato, corn and celery baton in buttered, seasoned water. In the bowl, place the spinach in the center and the crab cake on top. Arrange the potato, corn & celery around the plate and garnish with Hearts of Fire and Potato Crisps. Pour soup into a sauce boat and serve table side.

 

Enjoy!