This dish will give you a kick in the tastebuds! Crab cakes, chicory salad, and a drizzle of blackberry gastrique.
The following recipe was provided by a competitor from Food Network's Family Cook Off. This recipe has not been tested. If you have made this recipe, make a comment or rate it now.
Directions for: Kicker Crab Cakes
Ingredients
Crab Cakes1 lb(s) Dungeness crab meat, picked through for shells
1 cup Spot prawns, peeled
2 Tbsp celery, finely chopped
2 Tbsp red pepper, finely chopped
1 Tbsp cilantro, chopped
1 Tbsp chives
1 lemon, zested and juiced
cup mayonnaise
2 cup panko
olive or grape seed oil for frying
Chicory Salad1 heads endive
1 heads escarole
1 heads radicchio
Gastrique1 cup red wine vinegar
1 cup blackberries
1 Tbsp quince jam
Directions
Crab Cakes1. Blanch prawns in boiling salted water until just cooked, drain and cool immediately.
2. Set aside 6 prawns for garnish, finely dice the remaining prawns.
3. Mix crab, chopped prawns, celery, red pepper, cilantro and chives.
4. Stir in the mayonnaise, lemon zest and juice.
5. Add one cup of panko and combine together using your hands.
6. Form crab mixture into 4 large cakes (or 8 small ones).
7. Coat the cakes with remaining panko.
8. Chill until ready to fry.
9. Fry the crab cakes in oil over medium heat for approximately 4 minutes per side.
10. Drain and serve with chicory salad and drizzle with blackberry gastrique.
Chicory Salad1. Toss lettuce leaves together.
Gastrique1. In a stainless steel pot, simmer the red wine with quince jam until cup remains.
2. Add the blackberries and keep warm.
See more: Main, Seafood, Salad