2 teaspoons olive oil
1 teaspoon garlic, chopped
4 ounces langoustine meat or baby shrimp, raw, peeled and deveined
4 ounces scallops
1 egg white
6 green onions, minced
1 serrano pepper, minced
2 tablespoons fresh cilantro, chopped
4 tablespoons dry bread crumbs
2 teaspoons fresh lime juice
8 ounces lump blue crab meat
2 fluid ounces heavy cream
salt and pepper, to taste
vegetable oil, as needed
10 fluid ounces Citrus-Vanilla Sauce, recipe follows
6 ounces Rhubarb Preserves, recipe follows
fresh cilantro leaves, as needed
Servings: 4
1. Heat a small sauté pan and add the olive oil and garlic. Add the langoustine or shrimp and cook until done, approximately 1 minute. Remove the shellfish from the pan and chill thoroughly.
2. Combine the scallops and egg whites in the bowl of a food processor and process until emulsified and stiff.
3. Place the scallop mixture in a mixing bowl and add the green onions, chile, chopped cilantro, bread crumbs, lime juice, crab meat and chilled langoustine or shrimp. Whip the cream to soft peaks, then slowly fold it into the scallop mixture. Season the mixture with salt and pepper, form into cakes and refrigerate.
4. Sauté the crab cakes on one side in a small amount of vegetable oil. Turn the cakes and place the pan in a 350°F (160°C) oven to cook for approximately 5 to 7 minutes. Remove the cakes from the pan and drain on paper towels.
5. Ladle a portion of the Citrus-Vanilla Sauce on each of four warm plates and then place a crab cake in the middle of each plate. Spoon the Rhubarb Preserves on top of each cake, garnish with cilantro leaves and serve.
1 teaspoon garlic, chopped
4 ounces langoustine meat or baby shrimp, raw, peeled and deveined
4 ounces scallops
1 egg white
6 green onions, minced
1 serrano pepper, minced
2 tablespoons fresh cilantro, chopped
4 tablespoons dry bread crumbs
2 teaspoons fresh lime juice
8 ounces lump blue crab meat
2 fluid ounces heavy cream
salt and pepper, to taste
vegetable oil, as needed
10 fluid ounces Citrus-Vanilla Sauce, recipe follows
6 ounces Rhubarb Preserves, recipe follows
fresh cilantro leaves, as needed
Servings: 4
1. Heat a small sauté pan and add the olive oil and garlic. Add the langoustine or shrimp and cook until done, approximately 1 minute. Remove the shellfish from the pan and chill thoroughly.
2. Combine the scallops and egg whites in the bowl of a food processor and process until emulsified and stiff.
3. Place the scallop mixture in a mixing bowl and add the green onions, chile, chopped cilantro, bread crumbs, lime juice, crab meat and chilled langoustine or shrimp. Whip the cream to soft peaks, then slowly fold it into the scallop mixture. Season the mixture with salt and pepper, form into cakes and refrigerate.
4. Sauté the crab cakes on one side in a small amount of vegetable oil. Turn the cakes and place the pan in a 350°F (160°C) oven to cook for approximately 5 to 7 minutes. Remove the cakes from the pan and drain on paper towels.
5. Ladle a portion of the Citrus-Vanilla Sauce on each of four warm plates and then place a crab cake in the middle of each plate. Spoon the Rhubarb Preserves on top of each cake, garnish with cilantro leaves and serve.
Last edited: