Pan-Seared Jumbo Florida Crab Cake With Crisp Sweet Potatoes and Organic Mixed Greens With Lime and Coconut Vinaigrette
An irresistible starter, these crab cakes spring to life with Old Bay Seasoning. They are actually a mixture of crab and shrimp, lightly seared and finished in the oven. The crab cakes are served on fresh greens tossed with lime and coconut vinaigrette kicked with cayenne.
- Shrimp Custard
- Shrimp - 4 ounces, peeled and deveined
- Old Bay Seasoning - 1 teaspoon
- Salt and freshly ground pepper to taste
- Whole Eggs - 2
- Egg Yolk - 1
- Heavy (whipping) cream - 2 cups
- Crab Meat - 8 ounces, jumbo lump
- Chives - 2 tablespoons, fresh, minced
- Lime and Coconut Vinaigrette
- Orange Juice - 1 cup
- Shallots - 2 tablespoons, finely minced
- Black Pepper - 1 teaspoon, finely ground
- Extra-Virgin Olive Oil - 2 cups
- Coconut Milk - 2 cups
- Lime Juice - 1/4 cup, reshly squeezed
- Fine sea salt to taste
- Cayenne pepper to taste
- Sweet Potato - 1 large
- Canola oil for deep frying
- Canola oil - 1 to 2 tablespoons, for sauteing
- Greens - 2 cups, organic, fresh
To prepare the shrimp custard: Using a food processor, place shrimp in the bowl along with the Old Bay Seasoning, salt, and pepper. Process for 20 to 30 seconds. Add whole eggs and egg yolk; process again for 30 seconds. Using a rubber spatula, scrape sides down and process again for 20 seconds, making sure the mixture is well incorporated. With the motor running, add cream in a stream and process for 1 minute. Remove mixture from food processor bowl and place in a medium mixing bowl. Gently stir in lump crab meat and chives. Set bowl over ice bath for 15 to 20 minutes to chill quickly.
To prepare the lime and coconut vinaigrette: Cook the orange juice in a non-aluminum saucepan over medium heat until reduced in half by volume. Let cool to room temperature (the process can be hastened by setting the pan in a bowl of ice and stirring the juice slowly until chilled). In a medium mixing bowl, place shallots, black pepper, and orange juice reduction; mix together. Whisk in one half of the coconut milk and one half of the olive oil; mix until mixture is emulsified. Continue whisking while adding lime juice and the remaining olive oil. Now whisk in the remaining coconut milk. Season with salt and pepper; stir in cayenne pepper at last.
To prepare the garnish: Cut sweet potato into julienne slices. In a large heavy-bottomed skillet, heat oil until rippling. Drop sweet potato julienne into hot oil and deep fry for 30 seconds. Do not crowd the pan; fry in batches if necessary. Drain. Salt and pepper to taste while still hot. Reserve.
To prepare the crab cakes: Preheat the oven to 350 F. Coat a large heavy-bottomed skillet with oil. Heat oil over medium high heat, then place a 3 inch stainless steel ring mold in the skillet. Fill ring with shrimp custard mixture; press mixture down into ring, then remove ring. Repeat process to make 3 more crab cakes. Cook on one side only, over medium heat for 2 minutes. Place skillet in the oven and bake for 5 to 7 minutes. Remove from oven.
To serve: Place the fresh greens in a medium mixing bowl and toss lightly with a small amount of vinaigrette. Place a small amount of greens in the center of each serving plate. Place crab cake in center atop greens; drizzle more vinaigrette over crab cake and plate. Garnish with crisp sweet potatoes.