Holiday season is in full swing. Our final recipe from our Chef of the Month Mikey Termini is a crab cake recipe that serves as a great appetizer to bring to any holiday party.
Recipe makes: 2x 2.5oz cakes with Floridian corn salsa & corn puree
Corn Puree:
1q Grilled Corn
1q Vegetable stock
25g Cream
24g Butter
Directions: Char corn over grill until kernels begin to take on a light char color. Cut corn off the cob. Combine corn with vegetable stock, cream, and butter. Let simmer until soft. Then puree till smooth.
Corn Salsa:
50g Roasted corn
3g Minced Red Onion
2g Minced Jalapeno
1g Salt
1g Pepper
1g Chopped Cilantro
1g Lime Juice
5g Cream
1g Butter
Directions: Sautee corn, onions, jalapeno for 2 minutes. Add cream and butter. Season with lime, salt pepper & cilantro.
Crab Cake:
880g Jumbo crab
880g Lump crab
100g Panko Bread Crumb
25g Dijon mustard
5g Mustard Powder
100g Lemon Juice
18g Old Bay
1g Worcestershire
1g tabasco
600g mayo
4g lemon zest
Directions: Mix all together and fold in crab meat. (Note: combine until moist without breaking crab or overdressing). Consistency should be creamy.
All of us at CU Chef Uniforms hope you have a wonderful Thanksgiving and a food-filled holiday season!
Chef Vibes 
Is this recipe in metric units? If so, what are the US conversions?