Meet The Chefs Recipes

Recipes

Harveys Crab Cake Salad

As Seen on WCBI's Live @ Five!

Spring Mix Lettuce (Baby Greens) 3/4 quart
Shredded Iceberg Lettuce 1/4 quart
Fried Tortilla Strips 1 cup
Diced Tomatoes 1/4 cup
Diced Green Onions 1/4 cup
Cilantro-Lime Vinaigrette 2 oz
Crab Cakes 2 - 2oz cakes
Toasted Corn Relish 2 oz

In a mixing bowl, toss the lettuces, tortilla strips, diced tomatoes and green onions with the cilantro-lime vinaigrette. Place in a chilled salad bowl, mounding high. Top with the two saut�ed crab cakes and the toasted corn relish.

HARVEYS CRAB CAKES (YIELD 4 - 4OZ CRAB CAKES)
SOUR DOUGH BREAD CRUMBS 1 CUP
EGGS - WHOLE 1 EACH
CREOLE MUSTARD 2 TSP.
WORCESTERSHIRE SAUCE 1/4 TSP.
LEMON JUICE 1/4 TSP.
HEAVY CREAM 1/2 TBSP.
GARLIC - MINCED 1 TSP.
GREEN ONION - MINCED 1 TBSP
PIMENTOS - DRAINED 1 TBSP.
SALT - TABLE PINCH
CAJUN FISH SEASONING PINCH
CRABMEAT 1/4 LB.
JAPANESE BREAD CRUMBS (PANKO)

MIX ALL INGREDIENTS (EXCEPT THE JAPANESE BREAD CRUMBS) GENTLY USING YOUR GLOVED HANDS. DON�T OVERMIX, BECAUSE IT WILL BECOME GUMMY.

FOR THE CRAB MIXTURE INTO 4 OZ PORTIONS (OR 2 - 2oz PORTIONS), WHEN YOU ARE READY TO COOK THE CRAB CAKES, GENTLY COAT THEM WITH THE PANKO BREAD CRUMBS ON ALL SIDES. IN A SAUTE PAN, MELT BUTTER WITH A SPLASH OF CANOLA OIL. ONCE MELTED, TURN ON MEDIUM HIGH AND ADD THE CRAB CAKES, SAUTE UNTIL GOLDEN BROWN AND FLIP OVER AND COOK THE OTHER SIDE UNTIL GOLDEN. REMOVE THE CRAB CAKE AND PLACE ON PAPER TOWELS OR NEWSPAPER TO DRAIN.

CILANTRO-LIME VINAIGRETTE
KEY LIME JUICE 1 CUP
GARLIC - MINCED 1 TBSP
HONEY 1/2 CUP
TABASCO 1 TSP.
PAPRIKA 1 TSP.
CORNSTARCH 1 TSP.
CILANTRO - CHOPPED 3 TBSP
PARSLEY - CHOPPED 3 TBSP

IN A FOOD PROCESSOR OR BLENDER, MIX THE FIRST 6 INGREDIENTS ON HIGH UNTIL IT EMMULSIFIES. ADD THE CHOPPED CILANTRO AND PARSLEY AND BLEND ON LOW UNTIL INCORPERATED. REFRIGERATE UNTIL READY TO USE. MAY HAVE TO SHAKE OR STIR BEFORE USE.

TOASTED CORN RELISH
SHOEPEG CORN 1 CUP
DICED TOMATES 1/4 CUP
DICED GREEN ONIONS 1/4 CUP
CILANTRO, CHOPPED 1 TBSP.
SHERRY VINEGAR 1 TBSP.
OLIVE OIL 1 TBSP.
SALT TO TASTE
PEPPER, BLACK TO TASTE
SAUTE THE CORN IN A PAN WITH JUST A DASH OF OIL UNTIL IT BEGINS TO BROWN SLIGHTLY. REMOVE FOR THE HEAT. ADD REMAINING INGREDIENTS AND MIX GENTLY. SERVE CHILLED.


		Meet The Chefs Recipes Recipes Harveys Crab Cake Salad As Seen on WCBI's Live @ Five! Spring Mix Lettuce (Baby Greens) 3/4 quart Shredded Iceberg Lettuce 1/4 quart Fried Tortilla Strips 1 cup Diced Tomatoes 1/4 cup Diced Green Onions 1/4 cup Cilantro-Lime Vinaigrette 2 oz Crab Cakes 2 - 2oz cakes Toasted Corn Relish 2 oz In a mixing bowl, toss the lettuces, tortilla strips, diced tomatoes and green onions with the cilantro-lime vinaigrette. Place in a chilled salad bowl, mounding high. Top with the two saut�ed crab cakes and the toasted corn relish. HARVEYS CRAB CAKES (YIELD 4 - 4OZ CRAB CAKES) SOUR DOUGH BREAD CRUMBS 1 CUP EGGS - WHOLE 1 EACH CREOLE MUSTARD 2 TSP. WORCESTERSHIRE SAUCE 1/4 TSP. LEMON JUICE 1/4 TSP. HEAVY CREAM 1/2 TBSP. GARLIC - MINCED 1 TSP. GREEN ONION - MINCED 1 TBSP PIMENTOS - DRAINED 1 TBSP. SALT - TABLE PINCH CAJUN FISH SEASONING PINCH CRABMEAT 1/4 LB. JAPANESE BREAD CRUMBS (PANKO) MIX ALL INGREDIENTS (EXCEPT THE JAPANESE BREAD CRUMBS) GENTLY USING YOUR GLOVED HANDS. DON�T OVERMIX, BECAUSE IT WILL BECOME GUMMY. FOR THE CRAB MIXTURE INTO 4 OZ PORTIONS (OR 2 - 2oz PORTIONS), WHEN YOU ARE READY TO COOK THE CRAB CAKES, GENTLY COAT THEM WITH THE PANKO BREAD CRUMBS ON ALL SIDES. IN A SAUTE PAN, MELT BUTTER WITH A SPLASH OF CANOLA OIL. ONCE MELTED, TURN ON MEDIUM HIGH AND ADD THE CRAB CAKES, SAUTE UNTIL GOLDEN BROWN AND FLIP OVER AND COOK THE OTHER SIDE UNTIL GOLDEN. REMOVE THE CRAB CAKE AND PLACE ON PAPER TOWELS OR NEWSPAPER TO DRAIN. CILANTRO-LIME VINAIGRETTE KEY LIME JUICE 1 CUP GARLIC - MINCED 1 TBSP HONEY 1/2 CUP TABASCO 1 TSP. PAPRIKA 1 TSP. CORNSTARCH 1 TSP. CILANTRO - CHOPPED 3 TBSP PARSLEY - CHOPPED 3 TBSP IN A FOOD PROCESSOR OR BLENDER, MIX THE FIRST 6 INGREDIENTS ON HIGH UNTIL IT EMMULSIFIES. ADD THE CHOPPED CILANTRO AND PARSLEY AND BLEND ON LOW UNTIL INCORPERATED. REFRIGERATE UNTIL READY TO USE. MAY HAVE TO SHAKE OR STIR BEFORE USE. TOASTED CORN RELISH SHOEPEG CORN 1 CUP DICED TOMATES 1/4 CUP DICED GREEN ONIONS 1/4 CUP CILANTRO, CHOPPED 1 TBSP. SHERRY VINEGAR 1 TBSP. OLIVE OIL 1 TBSP. SALT TO TASTE PEPPER, BLACK TO TASTE SAUTE THE CORN IN A PAN WITH JUST A DASH OF OIL UNTIL IT BEGINS TO BROWN SLIGHTLY. REMOVE FOR THE HEAT. ADD REMAINING INGREDIENTS AND MIX GENTLY. SERVE CHILLED.