Crab Cakes with Roasted Red Pepper Marmalade

Recette fournie par: Chef Ardon Mofford, owner of Governor’s Pub & Eatery

Ingredients

Crab Cakes

  10 shallots minced
1 oz. vegtable oil
1 cup real mayonnaise
2 beaton eggs
2 tbsp dijon mustard
  Handful of minced chives
1 tsp your favourite hot sauce (Chef Ardon loves Frank's!)
2.5 lbs Nova Scotia Snow Crab
2 oz. seafood seasoning
3 oz. Panko bread crumbs

 

Roasted Red Pepper Marmalade

2 oz. minced red onions
  1 roasted red pepper minced
2 oz. finely chopped capers
1/4 oz. extra virgin olive oil
1/8 oz. minced chives
  Salt & pepper as needed

 

Directions

Crab Cakes

  1. Sweat shallots in vegetable oil until translucent. Cool until room temperature.
  2. Combine shallots, mayo, eggs, mustard, chives, hot sauce, and seafood seasoning. Fold mixture into crabmeat. Fold in panko bread crumbs. Season with salt and pepper.
  3. Divide the mixture into 10 equal portions and form into balls.
  4. Sautée crab cakes in vegetable oil for about 3 minutes and roll them in the pan until golden brown on all sides.
  5. Garnish each crab cake with the marmalade.

Roasted Red Pepper Marmalade

  1. Sweat onions in oil until translucent. Cool to room temperature.
  2. Combine the onions, peppers, capers, and chives and season with salt and pepper and purée until smooth. Let stand in the fridge for 30 minutes.
  3. Marmalade is ready to serve or refrigerate for later use.

(Serves up to 8) Created by Chef Ardon Mofford, Right Some Good Local Culinary Director and owner of Governor’s Pub & Eatery