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Show 24.09
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Crab Cakes Appetizers & Tuna Tartar
Guest Chef Scott Aaronson

Crab Cakes

1/2lb (8oz) lump crabmeat, picked clean of shells and cartilage or canned
1/2 cup breadcrumbs, (plus 1 cup for optional coating, not pictured)
2 eggs, Whisked
1 Lrg Garlic Clove, fine chop
2 TBSP Small Dice, Bell Pepper
2 TBSP Small Dice, Shallot
1 TBSP Worcestershire sauce
1/2 teaspoon fresh ground black pepper
2 tablespoons vegetable oil and 1 TBSP Extra Virgin Olive Oil
Salt and Pepper (S&P)

Mustard Sauce:
¼  cup mayonnaise
1 TBSP lemon juice
1 tspn  Horseradish
1 TBSP Stone Ground Mustard
Salt to taste

Sauté vegetables in oil, S&P, and HALF of chopped garlic until onions are translucent and vegetables are cooked. Let cool.  Mix all ingredients in a bowl adding the additional garlic, and Worcestershire sauce. Gently fold in crabmeat with your hands, being careful to keep the lumps of meat intact as possible. Form into patties, should be moist not dry. Optionally Coat with remaining breadcrumb for outer shell by placing in a bowl or dish by pressing bread crumbs into the patty, or not. Heat sauté pan on medium high heat and only then add oil and heat an additional minute. Sauté 3-5 min per side or until browned. Remove to paper towel or pat with towel to absorb any excess oil.

Mix mustard sauce ingredients together and serve chilled atop the crab cake served over mixed greens lightly tossed in a mixture of 2 part Olive Oil, 1 part Lemon Juice and S&P.

Tuna Tartar

Minced 1/2lb of Blue Fin or Ahi Tuna
1/2 TSPN Mayonnaise
3-5 Sprigs Fresh Mint, Chopped
1 TBSP Sesame oil
Cayenne Pepper
Salt and Pepper
Vegetable Oil

Mix all BOLD ingredients together in a bowl and set aside.

Cut square wonton diagonally in half. Heat sauté pan on med high heat and place 2 TBSP of vegetable oil in pan and heat until hot. Place wontons in for about 15-30 seconds each side until lightly browned. Repeat on other side.

Please TSPN of Tuna mixture on each wonton and enjoy!