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Crab Cakes Encrusted in Julienne Potatoes
Ingredients
| * | FOR THE CRAB CAKES: |
| * | 1/4 cup sweet corn |
| * | 2 tablespoons mayonnaise |
| * | 1 tablespoon Dijon mustard |
| * | 1 teaspoon Worcestershire sauce |
| * | Dash of Tabasco sauce |
| * | 1 teaspoon honey |
| * | Pinch of fresh herbs |
| * | Salt and pepper to taste |
| * | 6 ounces jumbo lump crab meat |
| * | 1/4 cup bread crumbs |
| * | 1 medium Idaho potato, sliced julienne |
| * | 3 tablespoons olive oil |
| * | FOR THE HORSERADISH SAUCE: |
| * | 1 tablespoon butter, divided |
| * | 1/4 shallot, finely minced |
| * | 4 tablespoons white wine |
| * | 1/4 cup veal stock |
| * | 1 tablespoon horseradish |
| * | 2 tablespoons heavy cream |
| * | Salt and pepper to taste |
Instructions
| 1 | To prepare the crab cakes, in a medium bowl mix sweet corn, mayonnaise, Dijon mustard, Worcestershire sauce, Tabasco sauce, honey, fresh herbs, salt and pepper. Add crab meat and bread crumbs; mix gently. Form 2 flat patties. |
| 2 | Divide julienne potatoes in four. Lay 2 parts on a cookie sheet. Place crab cakes over the julienne potatoes. Top crab cakes with remaining potatoes. Cover with oil. |
| 3 | Place in oven preheated to 450F degrees and bake for 10 minutes. Turn over when top potato is golden brown. Remove from oven when 2nd side is golden brown. |
| 4 | To prepare the horseradish sauce, in a saucepan over a medium flame, melt one-half tablespoon of butter with shallots. Add white wine and reduce to half. Add veal stock and reduce to half. Add horseradish, heavy cream and remainder of butter. Add salt and pepper to taste. Serve with crab cakes. |
Source
Executive Chef Pedro Benitez, Frankie & Johnnie's Steakhouse, New York, NY