Cashew Crusted Crab With Strawberry-Horseradish Emulsion
Serves 8 people
Strawberry-Horseradish
Emulsion
| 2 oz. Port wine |
1 cup strawberry preserves |
| 5 Tbsp. horseradish pulp |
1 oz. unsalted butter |
| 1 oz. Olive oil |
1 qt. sliced fresh strawberries |
In a large sauce pan, reduce the port wine by half. Add the
preserves, horseradish, butter, and olive oil. Simmer for about 1
hour, blend well and then incorporate the fresh berries into this
emulsion.
Wasabi Cream
| 1 oz. Wasabi powder |
1 oz. water |
| 1 oz. Tasmanian honey |
1/2 cup mayonnaise |
Combine all ingredients in small mixing bowl and blend thoroughly.
Cashew Crab Ingredients
| 2 lb. fresh Maryland jumbo lump blue crab |
2 cup minced, roasted cashews |
| 2 cup mayonaise |
5 Tbs. mustard |
| 2 Tbs. Old Bay seasoning |
2 Tbs. fresh chopped parsley |
| 1 Tbs. fresh chopped cilantro |
1/2 tsp. ground white pepper |
| 1/2 tsp. dry mustard |
1/2 oz. malt vinegar |
| 1 oz. dry sherry |
1 tsp. Tobasco sauce |
| 2 cup Panko (Japanese bread crumbs) |
2 cup beaten whole eggs |
In a large mixing bowl, combine the mayonnaise, mustard,
seasonings, herbs, vinegar, and sherry. Blend well and then stir in
the crab meat and the Tabasco sauce. Fold in the Panko. Fold until
mixture is moist throughout. Shape the crab mix into cakes. Dip the
crab cakes in beaten egg and then roll them in minced cashews.
Method
Sauté the crab cakes in butter over medium heat until golden brown.
Ladle a pool of the strawberry emulsion onto a serving plate. Drizzle
a small amount of the Wasabi cream and swirl with a toothpick or knife
tip. Arrange the crab cakes on the plate and garnish as desired.
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