Crab and Cod Cakes
Ingredients
At a glance
Restaurant Recipes
Lunch Entree
For the Crab and Cod Cake
4 lbs. cod (roast with white wine, lemon juice, salt and pepper)
1 lbs. fresh Maine crabmeat
juice of 2 lemons
1/2 cup minced red pepper
1/2 cup Dijon mustard
1/2 cup minced celery
1 cup mayonnaise
1/2 cup minced red onion
4 cups fresh bread crumbs
1/2 cup minced chives
Salt & pepper to taste
1/4 cup finely chopped parsley
For the Parsley Bread Crumbs
5 lbs. panko (grated into fine crumbs)
2 bunches parsley (picked and finely chopped)
For the Succotash
1 lb. bacon – cut into lardoons
2 bulbs fennel – small diced
3 red onions - small diced
1/2 cup garlic - minced
6 red peppers – small diced
1 gallon roasted corn – roast the corn in the husk for 25 minutes in a 350F degree oven
1 gallon leeks - cut into 1/2 moons. Wash well.
2 bags edamame
1 cup lemon juice
1 bunch flat leaf parsley, chiffonade
salt and black pepper
For the Spicy Red Pepper Coulis
1 can roasted red peppers
4 cups water
4 cups lemon juice
4 oz. toasted ground coriander
2 oz. crushed red pepper flakes
1 cup salt
1/4 cup white pepper
1 gallon olive oil
4 lbs. cod (roast with white wine, lemon juice, salt and pepper)
1 lbs. fresh Maine crabmeat
juice of 2 lemons
1/2 cup minced red pepper
1/2 cup Dijon mustard
1/2 cup minced celery
1 cup mayonnaise
1/2 cup minced red onion
4 cups fresh bread crumbs
1/2 cup minced chives
Salt & pepper to taste
1/4 cup finely chopped parsley
For the Parsley Bread Crumbs
5 lbs. panko (grated into fine crumbs)
2 bunches parsley (picked and finely chopped)
For the Succotash
1 lb. bacon – cut into lardoons
2 bulbs fennel – small diced
3 red onions - small diced
1/2 cup garlic - minced
6 red peppers – small diced
1 gallon roasted corn – roast the corn in the husk for 25 minutes in a 350F degree oven
1 gallon leeks - cut into 1/2 moons. Wash well.
2 bags edamame
1 cup lemon juice
1 bunch flat leaf parsley, chiffonade
salt and black pepper
For the Spicy Red Pepper Coulis
1 can roasted red peppers
4 cups water
4 cups lemon juice
4 oz. toasted ground coriander
2 oz. crushed red pepper flakes
1 cup salt
1/4 cup white pepper
1 gallon olive oil
Methods/steps
For the Crab and Cod Cake
Break up the roasted cod into medium sized flakes. Pick through crab carefully and discard any shell or cartilage. Combine cod and crab with other ingredients in a large mixing bowl. Form into 5-ounce cakes. Toss each cake in the parsley breadcrumbs to coat.
For the Parsley Bread Crumbs
Combine breadcrumbs with parsley.
For the Succotash
Render the bacon in olive oil; add fennel, red onion and garlic and sweat. Add red pepper and roasted corn, sweat, and add leeks and sweat. Finish the mixture with edamame and season the with lemon juice, parsley, salt and pepper.
For the Spicy Red Pepper Coulis
Combine all ingredients except olive oil in to a 12-quart container. Puree the mixture with the hand blender. Slowly stream in the olive oil to emulsify the coulis.
To Serve
Sear the crab cod cake in a small amount of canola oil. Ladle 2-ounces of spicy red pepper coulis on to a Simon Pearce 10” dinner plate. Place 1 oz. of field greens in the center of the plate. Top the greens with 3 oz. of succotash. Place the crab cod cake on the top of the succotash. Garnish the dish with a lemon wedge dipped into chopped parsley.
Break up the roasted cod into medium sized flakes. Pick through crab carefully and discard any shell or cartilage. Combine cod and crab with other ingredients in a large mixing bowl. Form into 5-ounce cakes. Toss each cake in the parsley breadcrumbs to coat.
For the Parsley Bread Crumbs
Combine breadcrumbs with parsley.
For the Succotash
Render the bacon in olive oil; add fennel, red onion and garlic and sweat. Add red pepper and roasted corn, sweat, and add leeks and sweat. Finish the mixture with edamame and season the with lemon juice, parsley, salt and pepper.
For the Spicy Red Pepper Coulis
Combine all ingredients except olive oil in to a 12-quart container. Puree the mixture with the hand blender. Slowly stream in the olive oil to emulsify the coulis.
To Serve
Sear the crab cod cake in a small amount of canola oil. Ladle 2-ounces of spicy red pepper coulis on to a Simon Pearce 10” dinner plate. Place 1 oz. of field greens in the center of the plate. Top the greens with 3 oz. of succotash. Place the crab cod cake on the top of the succotash. Garnish the dish with a lemon wedge dipped into chopped parsley.
Additional Tips
Please note that many of these recipes are for large quantities and may need to be adjusted to suit smaller serving sizes.
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