CHEF Owner Philippe Jacquet
RESTAURANT Café Pastis
FACTS 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
Roasted Fennel Blue Crab Cakes Red Pepper Coulis & Fried Basil
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.
– Bon Appetit!
Reprint from April/May 2013
