Chesapeake Crab Cakes Over Sweet Corn & Potato Puree
Chesapeake Crab Cakes – Sweet Corn & Potato Puree
Our Chesapeake Crab Cakes are mixed with Caramelized Small Diced Onions, Celery and Red Bell Pepper, Herbs and a Old Bay Style Mayo Filling. Then Panko Breaded and Pan Fried to a Lovely Golden Brown Crust on each side.
Chef pairs this with a Sweet corn Infused Buttermilk potato puree side where the corn is broken down and well infused into the potato for a unique Flavor and Texture.
Pairing with the Crab for this week’s special is a Tangy Stone Crab Mustard Sauce Made with House Mayo, Sour Cream, Dried and Dijon Mustards and More! A Creamy and Tangy Finish to go with the wonderful flavors and texture of the Crab and Puree.
Enjoy an Amazing lunch Portion with 1-4oz Crab cake, sauce and sides, or go BIG with a Dinner with 2-4oz Crab Cake Patties and All the Fixins!
*NUT ALLERGY – Small Amounts of Almond Flour are used in this recipe
*Chef Tip – If you’d like to Create “close to” the original Texture of the Crab Cakes as when They first rested after being Pan Fried. Preheat your oven to 4oo, and slide the patties in on a baking sheet for 5-8 minutes to get some crispiness back on the Outer Edges of the Cakes, Enjoy!
As per the Florida Department of Health, Please Re-Heat Meals to an internal Temperature of 165 F before consuming .
Crab Cakes (Pasteurized crabmeat, Egg, mirepoix, House Mayo, Gluten free panko, Roasted Peppers, Panko Bread Crumbs, Dijon Mustard, Worcestershire Sauce (Lee & Perrins – Soy Free), Fresh Parsley, Fresh Garlic, Old Bay Seasoning, Tobasco Sauce, Cornstarch), Corn, Buttermilk Mashed (Potatoes, Butter unsalted, Buttermilk, Kosher Salt, White Pepper), Stone Crab Creamy Mustard Sauce (Sour Cream, House Mayo, Dijon Mustard, Worcestershire Sauce (Lee & Perrins – Soy Free), Mustard Powder, Kosher Salt), Fresh Lemon