Northwest NEWS

April 19, 1999

Home & Garden

Superb Seafood

Crab Cakes

(From Michael Bryan, executive chef of Palomino Euro Bistro in Seattle. The crab cakes will be one of the appetizers prepared by Bryan when he prepares a special multi-course dinner June 11 at the James Beard House in Greenwich Village, New York.)
   1 oz. onions, diced
   1 oz. celery, diced
   1 oz. carrots, diced
   1 oz. yellow bell pepper, diced
   1 oz. red bell pepper, diced
   1 oz. green bell pepper, diced
   3 oz. butter
   1 egg yolk
   3 oz. heavy cream, reduced 75%
   3/4 oz. roasted peppers, diced
   2 Tbsp. fresh basil, julienned
   3/4 lb. crab meat
   1 tsp. kosher salt
   1/16 tsp. white pepper, ground
Egg Wash
   3 whole eggs
   1 c. milk
Seasoned Flour
   1 c. flour
   1 tsp. kosher salt
   1 tsp. black pepper
   1 c. panko crumbs

   Mince raw vegetables in food processor and strain excess juice. Slowly sauté minced vegetables in butter until tender. Transfer vegetables into bowl and let cool 5 minutes. Add reduced cream, crab meat, egg yolk, salt and peppers, roasted bell pepper, and fresh basil. Mix to blend ingredients. Portion crab mix into 2 oz. balls. Dip balls into egg wash and coat with seasoned flour and panko mix. Sauté crab cakes in clarified butter until golden brown and heated through. Makes 8 servings.

Seafood Soufflé

   1 c. fresh shrimp (cooked) or crab
   1/2 c. sliced mushrooms
   1/4 c. finely chopped onions
   1 Tbsp. butter
   3 Tbsp. mayonnaise
   1/4 c. butter
   1/4 c. flour
   1/2 tsp. salt
   1/4 tsp. pepper
   Dash cayenne
   1 c. milk
   4 eggs, separated
   1 c. grated sharp cheddar cheese

   Slice mushrooms and brown in butter with onions. Mix with seafood and moisten with mayonnaise. Put in a 1 1/2 qt. greased soufflé dish or casserole. Make white sauce by melting butter and blending in flour, salt, pepper, and cayenne. Gradually add milk, stirring with whisk until thickened. Beat egg whites until stiff. Beat yolks until thick. Stir yolks into white sauce mixture; then add cheese. Cool slightly and fold in egg whites. Pour over seafood mixture, sprinkle with parsley, and set casserole in a pan of hot water. Bake at 325 degrees for 45 minutes. Serve immediately. Makes 4-6 servings.