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Pan Fried Crabcake on New England Brown Bread with Roast Corn Coulis
Makes 4 servings
*2 oz. sea scallops
*1 oz. heavy cream
*1 lb. Maine crabmeat, mixed claw and knuckle, cartilege removed
*1/4 cup roasted corn kernels
*1/8 cup roasted peppers, 1/4 inch dice
*1/8 cup scallions, greens only, finely sliced into rings
*Salt and pepper
*Approximately 1/3 cup bread crumbs
*3-4 tbls. unsalted butter
*1 can B&M New England Brown Bread with Raisins
*1/2 bunch chives, sliced into 1/4 inch rings
*1/3 red bell pepper, cut into 1/4 inch dice
*Roast Corn Coulis
1Puree the scallops and cream in a food processor. Place this mixture along with the crabmeat, corn, peppers and scallions into a mixing bowl. Mix them thoroughly with a rubber spatula. Season with salt and pepper. Divide the mixture into four 3 1/2 oz. cakes, approximately 2 1/2 inches across by 1 inch high. The cakes should be circular. Coat them in bread crumbs on all sides and refrigerate.
2Prepare Roast Corn Coulis and keep hot in a double boiler.
3Preheat oven to 500 degrees.
4Heat a saute pan over high heat, place the butter in the pan and just before it begins to brown, put the crabcakes in, using a spatula. When the cakes reach a golden brown color (approx. 1 minute), flip them over and put the pan in the oven.
5Open the brown bread and cut four slices about 1/3 inch tall. After about five minutes, the cakes should be ready. They will be of firm consistency and be hot in the center. Check this by inserting the tip of a paring knife into the cake and seeing if the blade is hot by touching it.
6Place 2 oz. of corn coulis on each of four plates and cover the plate with the sauce. Place one slice of brown bread in the center of each plate. Remove the cakes from the oven and place one right on top of the brown bread. Garnish the plate with chives and diced pepper. Serve immediately.
Chef Ted Gidley of Clarke Cooke, Newport, RI.