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| Jumbo Lump Crab Cakes w. Tomato Saffron Jam |
| Ingredients
1 lb. Jumbo Lump crab meat 2 tablespoons minced shallots 1 tablespoon minced garlic 2 tablespoons minced assorted fresh herbs 3 egg yolks mayonnaise, as needed fresh bread crumbs, as needed lemon juice salt and pepper Method Pick through the crabmeat and remove any shells Combine all ingredients together in a large mixing bow except mayonnaise, breadcrumbs and lemon juice. Add enough breadcrumbs and mayonnaise to blend together other ingredients. Finish with juice from 1/2 lemon, salt and pepper to taste Portion into cakes, pan fry in olive oil until golden brown on each side. Tomato Saffron Jam Ingredients 2 cups peeled and seeded tomatoes 2 tablespoons chopped fresh basil 2 tablespoons minced shallot 1 tablespoon minced garlic 1 teaspoon saffron thread salt and pepper Method Combine tomatoes, garlic and shallots in large saucepan. Simmer until natural tomato juice is reduced and tomatoes reach a paste consistency. Fold in saffron threads and basil. Season with salt and pepper Form mixture into 1-1/2 inch cakes. Sauté in olive oil in a heavy skillet until brown on both sides and hot throughout |
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