Philadelphia Appetizers Recipe List


1051 Conestoga Road, Bryn Mawr, PA 19010

Hundred Corners Crab Cakes And Tomato Ginger Sauce

48 appetizer-size pieces

Ingredients for Crab Cakes

3/4 lb fresh crabmeat
1 lb shrimp, peeled and deveined
1/2 C fresh water chestnuts, finely chopped
6 C white bread, cut into cubes with crust removed (approx. 12 slices)
4 T scallions, white part, finely chopped
1 T minced ginger
3 T gin
1 T heavy cream
2 egg whites
2 t unsalted butter
1/3 t sugar
dash white pepper
3 qts corn oil for deep-frying

Ingredients for Tomato Ginger Sauce

1 C plum tomato, seeded, finely chopped
1 C ketchup
1 1/2 C sugar
1/4 C minced ginger
1/3 t Kosher salt
1 C rice wine or white wine
1/4 C shallot
1/3 t corn oil

Method for Crab Cakes

• Dry shrimp with a towel and purée the shrimp.
• Combine salt, sugar, white pepper, gin, egg whites, scallion and ginger to shrimp purée; mix well and refrigerate for 30 minutes.
• Incorporate heavy cream and butter; mix thoroughly.
• Fold in fresh crabmeat; divide mixture into 48 balls.
• Cover each ball with the bread cubes and press gently to form small cakes. Cakes can be refrigerated until ready to deep-fry.
• Deep-fry in 325-degree-F corn oil for 2-3 minutes on each side or until the cakes are golden brown.
• Remove and place on a paper towel to drain off excess oil.
• Serve with tomato ginger sauce.

Method for Tomato Ginger Sauce

• Sauté ginger and shallot with corn oil for about 1 minute.
• Add wine, tomato, ketchup, sugar and salt; heat until the sauce is boiling. Serve hot or cold.

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