Tag Archives: crab cakes

Chef Lauren’s Lump Crab Cake

Lump Crab Cakes.jpgChef Lauren’s featured recipe is perfect for the end of Summer and anytime! Our August Chef of the Month, Lauren brought her A-game with this tasty treat. Trust us, her Lump Crab Cake recipe will not disappoint customers or friends!

Ingredients for Crab Cakes:

2/3 cup panko (Japanese breadcrumbs)

1 tablespoon minced fresh flat-leaf parsley

1/2 finely chopped red onion

1 stick celery chopped

2 tablespoons canola mayonnaise

1 teaspoon lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon Old Bay seasoning

1/2 teaspoon Worcestershire sauce

1/8 teaspoon kosher salt

1/8 teaspoon ground red pepper

1 large egg, lightly beaten

8 ounces lump crabmeat, shell pieces removed

1 tablespoon olive oil

1 lemon, quartered

Directions:

Combine panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined. Using wet hands, shape crab mixture into 4 equal balls. Gently flatten balls to form 4 (4-inch) patties.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3-4 minutes on each side or until golden.

Remoulade Ingredients:

1/2 jar roasted red bell peppers

1 c mayonnaise

1/2 tbs Dijon mustard

1/2 tbs capers, drained

1/2 tbs lemon juice

Pulse thoroughly in a food processor and set aside.

For the roasted garlic aioli:

1 whole heads garlic

Extra-virgin olive oil

Kosher salt

Cracked black pepper

1 cup mayonnaise

1/3 cup fresh lemon juice

1/8 teaspoon cayenne pepper

Dash Worcestershire sauce

Chopped fresh parsley, for garnish

Directions:

Preheat the oven to 425 degrees F.

Take the whole head of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you’ll need 1/3 cup).

In a food processor, combine the roasted garlic, mayonnaise, lemon juice, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.

Salad Ingredients:

Frisée

Radishes

Granny Smith apple

Red wine vinegar

Olive oil

Lemon

Slice radishes and cut apples into matchsticks. Toss ingredients in bowl and drizzle with lemon, vinegar, and oil. Top the crab cakes with salad and serve. Enjoy!

Connect with Our August Chef of the Month:

Website: https://www.cheflawless.com/home

Instagram: @chef_lawless

Twitter: @chef_lawless

Chef Lauren participated in the Pacific Wine & Food Festival and would like to thank her sponsors Anderson Seafoods and Gelson’s!

Chef of the Month Brian Rutherford’s Recipe: Crab Cakes

BrianCrabCakes

Crab Cakes                      Yield:  12 each, 2 oz, Crab Cakes

1# Crab, Jumbo Lump

1/2 cup Mayonnaise

1 ea Egg

2 oz Red bell pepper, brunoise

1 ea Jalapeno pepper, minced

2 ea Lemon zest

1 bu Green onion

1 TBS Dijon mustard

TT Worcestershire sauce

TT Tabasco

1 tsp Old bay seasoning

2-3 oz Fresh Bread Crumbs or white bread cut into small dice

Method for Crab Cake mix:

  1. Cut red pepper brunoise and sweat in small amount of oil until tender.  Set aside to cool
  2. Mix egg and mayonnaise together until well combined
  3. Add all other ingredients other than the crab
  4. Gently fold in the crab without breaking up the larger pieces
  5. Let mixture sit for 5 mins and check consistency.  Might need to add more bread crumbs if mixture is too loose.
  6. Weigh crab cakes into 2 oz balls and set aside

 

Roasted Corn Salsa:

4 Ears Yellow Corn, husk still on

¼ ea Red onion, small diced

1 ea Red bell pepper, small diced

½ bunch Cilantro, chopped fine

1 ea Jalapeno pepper, minced

Pinch ground cumin to taste

Salt and pepper to taste

2 TBS fresh lime juice

  1. Roast corn for 40 mins (375 degrees) on ½ sheet tray with small amount of water.  Remove from oven and let cool
  2.  When corn is cool enough to work with remove the husk and take corn off cob and put into mixing bowl
  3. Add all other ingredients, taste, and set aside

 

Avocado “Butter”

4 ea ripe avocados

½ cup fresh lime juice (might need more)

Salt and white pepper to taste

  1. Cut avocados in half and remove seed.  Put avocado into blender or Cuisinart.
  2. Turn on blender and add lime juice.  Season with salt and white pepper and taste
  3. Adjust seasoning as needed.  Mixture should be the consistency of fresh whipped cream and you should be able to taste a little of the lime, salt and pepper. Adjust seasonings as necessary.

 

Lime Butter Sauce

1 cup fresh lime juice

½ cup white sugar

1# chilled, cubed unsalted butter

Salt and white pepper to taste

  1. Combine lime juice and sugar in non-reactive pot over medium heat.
  2. Reduce lime-sugar mixture until it turns amber in color and starts to thicken
  3. Turn down heat to low and start whisking in the butter a little at a time until all butter is incorporated
  4. Season with salt and white pepper and taste. Set aside somewhere slightly warm but not too hot

 

For Cooking Crab Cakes:

3-4 cups coarsely crushed saltine crackers

2-3 oz oil for frying crab cakes

Method for cooking crab cakes:

  1. Roll crab cakes in crushed saltine crackers until fully covered and shape in your hand until crab cake is 2” across and 1/2” thick, and round
  2. Heat oil in 8” non-stick pan to 300 degrees and pan fry crab cakes until golden brown on each side.  Put crab cakes onto sheet tray and bake for 5-7 minutes in 400 degree oven to finish cooking them. Set aside, keep warm.

 

For Plate Presentation:

1 each 10” round plate

1 each 2” cylinder mold about 2-3 high (we use PVC from home depot)

3 each lime segments for garnish on plate

Fresh cilantro sprig

  1. Put mold in center of plate and put 2 TBS roasted corn salsa in mold
  2. Put one crab cake on top of corn salsa and put 2 TBS avocado butter on top of crab cake
  3. Put another crab cake on top of avocado butter and push down slightly to pack everything in tightly
  4. Put 1 tsp avocado butter on top of crab cake and 1 tsp corn salsa
  5. Carefully remove mold from crab cakes
  6. Put 2 oz lime butter sauce around crab cakes and garnish with lime segments and fresh cilantro sprig.

Bon Appétit!

An Interview with Holger Strütt, Executive Chef, Chops Lobster Bar, Boca Raton, FL

Recipe Below: Filet Au Poivre 8 Servings

Presented by: Chefuniforms.com

Chef Holger Strütt’s career spans three continents and many countries, all bringing him to a high level of culinary excellence, applied at Chops Lobster Bar in Boca Raton, Florida. In his native Germany, he made his first strides to a career in the kitchen at the young age of 15, when he decided to pursue vocational training in the culinary arts. His impressive resume includes positions in Germany, Italy and Switzerland, where he perfected the finer points of regional European cuisine. Chef Holger believes in perseverance, consistency, attention to detail and leadership by example. He thrives on the pressure of a busy kitchen and he knows that working at the helm of Chops Lobster Bar’s kitchen is always an exhilarating experience. He has an intense hands-on approach to managing his kitchen and enjoys working with the talented chefs of south Florida. I had a chance to catch up with Holger to ask him about his experiences as an Executive Chef and wanted to share this with you. I invite your comments.

Why did you want to become a chef? My sister worked in a restaurant and introduced me to the business. I was 15 when I had to decide what I wanted to do in life.

What education would you recommend for aspiring chefs? Definitely go to Culinary School and after that go and spend some time in Europe, Germany, France, Switzerland or Austria to learn the basics and the European way of cooking.

What do you recommend for on job training? Don’t be shy of spending 12 hours a day in the kitchen and work closely with the chefs. Get as much input as you can while you’re in the beginning stages of your culinary career.

What is your greatest challenge in getting the ingredients you need? I am very fortunate to work with the best purveyors in the country. Sometimes it takes a little longer for products to get to Florida.

Has the price of energy affected your industry? Absolutely. You have to be very cautious with when you turn your equipment on and off. Power and water are not cheap.

I know that previously you were a chef in Northeast and now you are in South Florida, are their differences in dining trends including types of food? Of course. In New York you find every kind of cuisine and the quality is very high. It is very difficult to find some ethnic foods here in south Florida.

Do you see any dining trends surfacing for the future? I believe that Classic dishes are going to come back very strong. Traditional food like Crab Cakes, Beef Wellington and Dover Sole always are favorites and that will not change.

How much of the recipes are Chops corporate and how much is your own? Many of the signature dishes are from the restaurants in Atlanta. I also developed many recipes with the owner and his son. I also do a lot of specials. When the specials become popular and the owner likes it then we might put them on the menu.

What fabric and style of uniform do you enjoy wearing most? I prefer Egyptian cotton and recently started to like short sleeve jackets.

What is your method of developing your sous chefs? I like for them to spend as much time with me as possible and pay attention to what I do during the day. You learn a lot by listening and observing and by being in the kitchen, not at home. We have a job that demands a lot of time being at the restaurant. But if you work hard, the profession of a chef can be a lot of fun and very rewarding in many different ways.

Do you try to create a team spirit and environment with the kitchen staff? If so how do you accomplish it? You have many different characters in the kitchen and most of them need a different management style. We spend a lot of time together in the kitchen, so it is important to have fun, but never forget why we are here. We have to produce quality food and make sure that our guests leave happy. I have a young team and I believe in teamwork. Teamwork is the key for a good spirit in the kitchen.

When preparing your menu do you consider health and try to prepare foods that are healthier? You always have to have both; Healthy food and then hearty food which is not so healthy. In Chops Lobster Bar, I have many health oriented people that like light food, so some of my fish dishes are very healthy in comparison to my meat dishes that are mostly steaks or braised meats.

Do you notice any resistance to unhealthy dishes? Yes. Many of our guests don’t like too much butter or any kind of fat.

Do you enjoy dining out in your free time? Yes I do. I like to try new restaurants. There are also some restaurants where I like to go on a regular basis.

Do you try to experience the food at your competitors? Do you ever get ideas from competitors? Not really. I like to cook food that I like and my guests like to eat. I go to the competitors for dinner, but don’t steal recipes. Although, you might get ideas you can work with.

Do you think it is important to visit the markets rather than just have standard orders? I am sure if you go to the market you see things that you would like to cook rather than just ordering the food. Not too many chefs’ though have the luxury of time to drive to the fish or produce market every day. My purveyors have such a large variety of things that I don’t really need to go to the market.

How do you test a new recipe without putting it on the permanent menu? I try it as a special for a couple of weeks and then take it off. If people keep asking for it I will bring it back and after discussing it with the owner it may appear on the menu.

Do you pick the wines or is there a separate beverage manager? We have a Beverage Manager, although I love good wines.

If so does he try to pick wines that work well with the type of food that chops is known for? Yes, he tries to pick wines that work well with Steaks and Seafood.

What is your advice for planning a menu for a new restaurant? You have to consider what the majority of people want to eat. It can be different from State to State and City to City. Make sure that the food is tasty and not too wild. Don’t go crazy putting too many ingredients on the plate. Keep it simple!

As a special surprise, Chef Holger offered up one of his recipes that will be sure to make your mouth water and your taste buds tingle. Let me know how it comes out.

Filet Au Poivre 8 Servings

  • 8 each Filet Mignon (8 ounces each)
  • 4 tablespoons ounces vegetable oil
  • Salt
  • 1 cup cracked peppercorns (black, white and green)
  • 2 tablespoons unsalted butter
  • 2 cups sliced Portobello mushrooms (see recipe)
  • 2 tablespoons shallots, finely diced
  • 2 tablespoons chives finely cut
  • 8 port wine shallots (see recipe)
  • 2 cups peppercorn sauce (see recipe)
  • 3 tablespoons green peppercorns (canned)
  • I cup port wine glaze (see recipe)
  • Brush the steaks with the vegetable oil and season both sides with the salt. Crust the filets with the cracked peppercorns on one side. Heat up 2 tablespoons of the vegetable oil in a sauté pan and sear the steaks on both sides. Place the steaks on a baking pan and put them in a pre- heated oven at 400 degrees for 10 minutes (medium rare).
  • Place the butter in a pan with the Portobello mushrooms. Garnish with the shallots and chives.
  • Pour 2 ounces of peppercorn sauce in the middle of a plate and place the filet mignon in the middle of the plate. Place the Portobello mushroom on top of the filet and a port wine shallot on top of the mushrooms. Poor one tablespoon on port wine glaze over the shallot.
  • Garnish the sauce with the canned green peppercorns and the port wine shallot with some chives.

 

 

Recipe for Portobello Mushrooms:

  • 1 pound Portobello mushrooms (stems removed)
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon fresh thyme leaves
  • ¼ cup garlic cloves, halved
  • Drizzle half of the oil in a sauté pan and place the Portobello mushroom topside down. Garnish with the thyme and garlic. Drizzle the other half of the oil on the Portobello mushrooms and place in a pre-heated 400 degrees oven for about 8 minutes or until tender.

 

Recipe for Port Wine Shallots:

  • 2 cups port wine
  • 2 cups red wine
  • ½ cup sugar
  • 8 shallots, peeled, whole
  • Poor the wines and the sugar in a narrow sauce pot and reduce half way. Add the shallots and cook for 15 minutes or until tender.

 

Recipe for Peppercorn Sauce:

First Stage:

  • 2 tablespoons olive oil
  • 3 ounces mushrooms, sliced
  • 5 each shallots, sliced
  • 8 each garlic cloves, cut in half
  • 3 twigs fresh thyme
  • 1 each bay leaf
  • 1 tablespoon whole white peppercorns
  • 1 tablespoon black peppercorns
  • 1 tablespoon green peppercorns, dry
  • 1 teaspoon kosher salt

Second Stage:

  • 1 cup brandy
  • 1 tablespoon whole white peppercorns, freshly ground
  • 1 tablespoon whole black peppercorns, freshly ground
  • 1tablespoon whole green peppercorns, dry, freshly ground
  • 2 quarts veal stock, (available in any supermarket)
  • 1quarts heavy cream
  • Pour the oil into a sauce pot and bring to the first smoke point.
  • Add the mushrooms, shallots, garlic, thyme, bay leave and whole peppercorns and cook until slightly caramelized.
  • Season with the salt.
  • Deglaze with the brandy and reduce until dry.
  • Add the ground peppercorns and veal stock and reduce.
  • Reduce the sauce to a glaze.
  • Whisk in the heavy cream, bring to a boil, adjust the salt if necessary and strain through a fine strainer.

 

Recipe for Port Wine Glaze:

  • 1 cup port wine
  • 1 cup red wine
  • 1 tablespoon sugar
  • 1 pound butter, room temperature, diced
  • Pour the wines and sugar in a narrow sauce pot and reduce at medium heat down to a quarter cup. Then pull the pot away from the heat to the edge of the stove. Whisk in the butter cubes in small amount until emulsified. Do not boil the sauce.

Bon Appetite!!

Visit Chops Lobster Bar Website for Dining Locations in Atlanta and Boca Raton
http://www.chopslobsterbar.com/

For reservations in Boca Raton, Fl, please call: 561-395-2675

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