{"id":16476,"date":"2018-06-07T10:05:19","date_gmt":"2018-06-07T17:05:19","guid":{"rendered":"https:\/\/somimag.com\/?p=16476"},"modified":"2018-06-07T10:17:02","modified_gmt":"2018-06-07T17:17:02","slug":"the-chefs-table-roasted-fennel-blue-crab-cakes-red-pepper-coulis-fried-basil","status":"publish","type":"post","link":"https:\/\/somimag.com\/the-chefs-table-roasted-fennel-blue-crab-cakes-red-pepper-coulis-fried-basil\/","title":{"rendered":"THE CHEF’S TABLE – Roasted Fennel Blue Crab Cakes Red Pepper Coulis & Fried Basil"},"content":{"rendered":"<\/a>

RECIPES OF SIGNATURE DISHES PREPARED BY OUR AREA CHEFS<\/b><\/h2>\n

\"\"<\/b><\/h2>\n

CHEF<\/b> Owner Philippe Jacquet
\nRESTAURANT<\/b> Caf\u00e9 Pastis
\nFACTS<\/b>\u00a0 <\/span>A native of Marseille, Chef Philippe received his culinary training in Paris, and worked in the Caribbean,\u00a0in 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 \u2013 the tradition of cuisine
\nfrom his native Provena area in Southern France.<\/p>\n

 <\/p>\n

\"\"<\/b><\/p>\n

Roasted Fennel Blue Crab Cakes
\nRed Pepper Coulis & Fried Basil<\/b><\/h2>\n

INGREDIENTS<\/b>
\nThe recipe is for 8 crab cakes\u2026<\/p>\n

1 lb. lump or blue crab meat<\/p>\n

1 whole egg<\/p>\n

1 bunch of scallion – chopped<\/p>\n

2 garlic cloves – minced<\/p>\n

1 fennel – minced<\/p>\n

1\/2 cup of bread crumbs<\/p>\n

1 1\/2 tps of mustard<\/p>\n

1\/4 cup of mayonnaise<\/p>\n

Salt & pepper<\/p>\n

2 sweet red bell peppers<\/p>\n

2 cups of Chardonnay<\/p>\n

3 tps of virgin olive oil<\/p>\n

Salt & pepper<\/p>\n

2 bunches of fresh basil<\/p>\n

PREPARATION:<\/b>
\n<\/span>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.<\/p>\n

Mold 8 crab cakes and store in the refrigerator for 1\/2 hour.\u00a0<\/span><\/p>\n

Saute in oil, medium high for 2 minutes\u00a0on each side. Finish in prehedated 200 degree oven. Cut red peppers in quarters and cook in wine until tender.\u00a0Put in a blender and gradually add olive oil. Season to taste. Pick the largest basil leaves and fry in hot oil until crisp.<\/p>\n","protected":false},"excerpt":{"rendered":"

RECIPES OF SIGNATURE DISHES PREPARED BY OUR AREA CHEFS CHEF Owner Philippe Jacquet RESTAURANT Caf\u00e9 Pastis FACTS\u00a0 A native of Marseille, Chef Philippe received his culinary training in Paris, and worked in the Caribbean,\u00a0in New York City (under Chef Daniel Baluc), and in San Francisco, before moving to Miami in the late 1980s. He always<\/p>\n

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