A classic since the very beginning of The French Room, the crab cake with lobster sauce and tomato jam is one of the dining room’s signature dishes. This interpretation is sure to impress anyone you make it for. It is simple, elegant, somewhat familiar, yet different from anything your guests have ever tasted. Our menu would not be complete without this timeless appetizer.
- Tomato Jam
- 6 very ripe tomatoes
- 1 teaspoon olive oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon ginger
- 2 tablespoons sugar
- Crab Cake
- 2 scallions, chopped, sautÃ©ed and chilled
- 1/4 pound 16/20 Panama Bay Shrimp, deveined and dried
- 1teaspoon sea salt
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon Worcestershire Sauce
- 1/4 teaspoon Dijon Mustard
- 1 egg
- 1/2 quart heavy cream
- 1/4 pound jumbo lump crabmeat, cleaned
- To make the tomato jam, you will need a pot of boiling water big enough to hold the six tomatoes, some tongs, and a bowl of ice, also large enough to hold the six tomatoes.
- With a knife, make a shallow cut in one end of the tomatoes. Place the tomatoes carefully in the boiling water and boil until the skin starts to peel off (approximately one minute). Remove and place the tomatoes in the ice water. When cool, peel the tomatoes, slice in half (widthwise) and squeeze out the seeds. Chop the tomatoes, just a rough chop because we will be cooking them and pureeing them anyway. Place in a saucepot. Add all of the remaining ingredients and cook over low to medium heat, being careful not to burn them. It should take about 45 minutes to cook to a sweet and flavorful âjam.â You can puree in a food processor or just push it through a strainer with a rubber spatula. Hold warm.
- To make the crab cakes, you will need a nonstick pan. Use ring molds 1-1/2 inches across. For a less molded look, form the cakes by scooping them with a large spoon. Combine all of the ingredients, except the scallions, crab, and heavy cream. In a food processor that is very cold, puree the shrimp mix. When the mix is smooth, use a spatula and scrape the sides of the bowl then puree again. While pureeing this second time, drizzle in the cream slowly to prevent the mixture from breaking. Scrape the sides of bowl to ensure a smooth mixture. Puree again. Remember to never let the food processor get warm from friction. Everything is kept cold so the mixture will stay together; if it gets too warm . . . forget about it!
- When the mixture is smooth, remove to a chilled bowl and fold in crab and the pre-sautÃ©ed scallions. Scoop into desired ring molds or directly onto a sheet tray. Chill. A good option is to make bite-size crab cakes by baking them gently in mini muffin tins or mini flexi molds. Both work great. Serve with tomato jam.
|Amount Per Serving||%DV|
|Serving Size 338g|
|Recipe makes 4 servings|
|Calories from Fat 244||67%|
|Total Fat 27.67g||35%|
|Saturated Fat 15.18g||61%|
|Trans Fat 0.0g|
|Total Carbs 17.98g||5%|
|Dietary Fiber 2.7g||9%|