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What's Cooking: Crabcake With Corn & Pea Salad - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Crabcake With Corn & Pea Salad

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SOUTH BURLINGTON, Vt. - Chef Michael Kloeti from Michael's on the Hill in Waterbury joins us with a delicious seasonal crabcake and salad recipe.

Ingredients for Crabcakes:

1 pound Maine crabmeat, picked through for shells

1 tablespoon parsley, washed and chopped

1 pinch Old Bay seasoning

1 each egg, extra large, whisked lightly

2 tablespoons mayonnaise

½ tablespoon Dijon mustard

2 slices white bread, no crust

to taste salt and freshly ground black pepper

3 ounces panco bread crumbs

4 tablespoons butter, unsalted

Method for Crabcakes:

-Combine all crabcake ingredients gently, trying to keep the crab in large pieces.

-Mold crab mixture into 6 equal patties.

-Roll patties in the panco breadcrumbs.

-Heat a skillet over medium heat, add butter and sauté crabcakes until golden brown on each side.

Ingredients for Vinaigrette

(Makes 2 cups-you will have extra for another time)

1.5 ounces (approx. 10 leaves) ramp leaves

¼ cup honey

3 oz sherry vinegar

1 cup olive oil

to taste salt and freshly ground black pepper

Method for Vinaigrette

-Combine ingredients for the vinaigrette into a blender and process on high until emulsified. Adjust

seasoning.

Ingredients for Salad:

2 cups corn kernels, roasted

1 cup peas

3 sprigs tarragon, picked off stem

2 sprigs flat parsley, picked off stem

2 sprigs chervil, picked off stem

to taste salt and freshly ground black pepper

Method for Salad:

-Toss salad with enough dressing to bind and to your liking, approximately 3 tablespoons.

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