CHEF’S TABLE

0

chef philippeROASTED FENNEL BLUE CRAB CAKES RED PEPPER COULIS & FRIED BASIL

CHEF Owner Philippe Jacquet
RESTAURANT Café Pastis

crab cakeFACTS   A native of Marseille, Chef Philippe received his culinary training in Paris, and worked in the Caribbean, in New York City (under Chef Daniel Baluc), and in San Francisco, before moving to Miami in the late 1980s. He always is an activist for fresh, flavorful simple food – the tradition of cuisine from his native Provena area in Southern France.

SOMI KITCHENS Recipes from our Town Center Chefs

INGREDIENTS The recipe is for 8 crab cakes…

1 lb. lump or blue crab meat, 1 whole egg, 1 bunch of scallion – chopped, 2 garlic cloves – minced, 1 fennel – minced, 1/2 cup of bread crumbs, 1 1/2 tps of mustard, 1/4 cup of mayonnaise, Salt & pepper, 2 sweet red bell peppers, 2 cups of Chardonnay, 3 tps of virgin olive oil, Salt & pepper, 2 bunches of fresh basil

Preparation:
In a large bowl combine egg, mayonnaise, chopped scallion, minced garlic and mustard. Gently fold in crab meat (carefully pick out shell fragments), bread crumbs and minced fennel. Add salt and pepper to taste. Mold 8 crab cakes and store in the refrigerator for 1/2 hour. Saute in oil, medium high for 2 minutes on each side. Finish in prehedated 200 degree oven. Cut red peppers in quarters and cook in wine until tender. Put in a blender and gradually add olive oil. Season to taste. Pick the largest basil leaves and fry in hot oil until crisp.

 

Share.

About Author

Leave A Reply