Bertolli

Charleston Seafood Recipe List

Blossom

171 E. Bay Street, Charleston, SC 29401
843-722-9200

Carolina Crab Cakes with Florida Citrus, Chilled Asparagus & Celery Mustard Butter

Serves 5

INGREDIENTS

Ingredients for Carolina Crab Cakes
1 lb Carolina Lump Crabmeat
1/4 cup Red Onion, small dice
1/4 cup Red Bell Pepper, small dice
2 tbsp Fresh Tarragon, finely chopped
1/2 cup Mayonnaise
1/2 cup Panko Bread Crumbs
1 tsp White Pepper
1/2 tsp Cayenne Pepper
1 tbsp Salt

Ingredients for Chilled Asparagus
1 bunch Asparagus
8 cup Water
1 tbsp Salt

Ingredients for Mustard Celery Butter
8 oz Butter (room temperature)
1/4 cup Heavy Cream
1/4 cup White Wine
1 tbsp Whole Grain Mustard
1 tsp Celery Salt

Method for Carolina Crab Cakes

• In a large mixing bowl combine all the ingredients excluding the crabmeat.
• Gently fold in the crabmeat with a rubber spatula so as not to break up the fragile pieces.
• Portion cakes into equal amounts, this recipe should make 5 cakes of approximately the same size (3 oz each).
• Refrigerate for 30 minutes before cooking.
• Melt one tablespoon of butter in a large non-stick Teflon skillet over medium heat. Add the cakes to the skillet and gently brown equally on both sides, cooking on each side for about 3 minutes.

Method for Chilled Asparagus

• In a medium saucepan combine salt and water and bring to a rapid boil.
• Trim the ends off the asparagus and cook in the water for 3 minutes.
• Shock chill the asparagus immediately for five minutes in an ice water bath after cooking. Slice each asparagus spear into one-inch pieces and refrigerate until ready to serve.

Method for Mustard Celery Butter

• In a small saucepot over low heat, combine heavy cream and white wine and reduce by 90% until liquid becomes very thick.
• Remove from heat, add the butter and stir in slowly, keeping the sauce hot but never boiling. Return to low heat if necessary.
• Finish with the mustard and celery salt. Keep this sauce hot until serving.

To Plate

• Arrange cakes on a large serving platter.
• Spoon the mustard butter over each cake.
• Garnish with slices of chilled asparagus and segments of grapefruit and navel oranges.

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