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Cleveland Seafood Recipe List

Don's Pomeroy House

13664 Pearl Road, Strongsville, OH 44136
440-572-1111

Lump Crab Cakes

Lump Crab Cakes

Yields 10, 5 oz Cakes

Ingredients for Lump Crab Cakes

1 lb Jumbo Lump Crab
1 lb Lump Crab
1 small Yellow Pepper, small dice
1 small Red Pepper small dice
1 tsp fresh Garlic, minced
1 tsp Shallot, minced
¼ cup Cilantro, chopped
2 tbsp Whole Grain Mustard
2 tsp Dijon Mustard
¾ cup Mayonnaise
2 Eggs
¼ tsp Cayenne Pepper
2 cup Panko Bread Crumbs
Salt & Pepper, to taste
4 tbsp melted Butter or Margarine

Ingredients for Cherry Port Vinaigrette

4 cup Port Wine
¾ lb frozen Tart Cherries, pitted
⅔ cup Balsamic Vinegar
1 cup Sugar
1 Garlic Clove
1 Shallot
6 large fresh Basil Leaves
2 cup Canola or Olive Oil
Salt & Pepper, to taste

Ingredients for Lobster/Corn Relish

4 ears Corn on the Cob, husked
½ lb cooked Maine Lobster Meat, small chunks
1 Rib Celery, small dice
½ small Red Onion, small dice
½ cup Mae Ploy (Sweet Chili Sauce)
Salt & Pepper, to taste

Method for Cherry Port Vinaigrette

Note: This vinaigrette is great with fish. It could also be served on salad. Add more balsamic if you like your dressing a little more tart.
• Combine the port wine, balsamic, sugar, garlic, and shallot in a saucepan.
• Boil on medium high heat until reduced by half.
• Reduce heat to low and add the cherries.
Simmer for 10 minutes .• Remove from heat and add the basil. Let cool.
• Pour into a blender and incorporate oil slowly to emulsify. Add salt and pepper to taste.
• Serve room temperature or cold.

Method for Lobster/Corn Relish

• Cook the corn for 3 minutes in boiling salted water.
• Cool and cut from cob.
• Mix all ingredients together. Serve cold.

Method for Lump Crab Cakes

• Preheat the oven to 425°. Mix all the ingredients in a bowl except the jumbo lump crab.
• Add the jumbo lump crab, and then form into 10 cakes.
• Pour butter onto a baking sheet with four sides, them place cakes on the buttered pan.
• Bake for 10 minutes or until bottom side is golden brown. Flip with spatula and continue cooking for 5 minutes.

To Plate

• Place the cherry port vinaigrette on a plate, then the crab cake, and then top with corn relish.

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