Bertolli

Charlotte Seafood Recipe List

Blue Restaurant and Bar

206 North College Street, Charlotte (Uptown), NC 28202
704-927-2583

Provence-style lobster and crab cakes finished with basil oil and a Citrus Beurre Blanc.

Makes: 18 cakes

Notes: Basil oil needs to be made a day ahead of time.

Method

Preheat oven to 350.Clean the crabmeat leaving the meat in large lumps. Blanch the lobster. Remove from shell, chop into large pieces and mix with crab gently. Mix all other ingredients and fold into crab-lobster mixture until just starting to stick together – you may not need to add all of the wet mixture to achieve the desired consistency. Mold into 1 _ oz cakes and coat with panko crumbs. Sear cakes until crispy then finish in oven until heated through.

Lobster Crab Cakes:Ingredients:

1 crab (jumbo lump)
1 cup mayonnaise
1/3 cup shallots
_ tbsp Old Bay seasoning
_ tsp dry mustard
1 lemon - juiced
_ lime - juiced
1 lobster
1 egg white
1/3 cup panko cracker crumbs
salt and pepper to taste

Citrus Beurre Blanc: Ingredients:

2 oranges – juiced
1 lemon – juiced
1 lime – juiced
_ quart white wine
2 tbsp shallots
1/3 quart rice wine vinegar
_ quart cream
_ lb butter, chopped
salt and pepper to taste

Combine juices, wine, shallots and vinegar and simmer on medium heat until reduced to _ original volume. Add cream and reduce again by half. Slowly add chopped butter until proper consistency is reached. Season with salt and pepper.

Basil oil:Ingredients:

_ oz. basil
1 oz. spinach
1 cup blended oil

Method

Blanch the spinach and basil together. Puree with the oil and let steep overnight. Strain oil through a fine sieve.

Preparation:Ingredients:

18 basil leaves
9 small tomatoes, chopped

Method

Place sauce in center of the plate and lay two crab cakes on top. Finish with a drizzle of the basil oil and garnish with a basil leaf and _ chopped tomato.

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