Crab cakes of The Warrior with bacon pepper
Servings
3
Prep Time
15 minutes
Cook Time
15 minutes
A perfect recipe to enjoy the crab season! Our chef reinvented it by adding Bacon Pepper to the device and Traditional Blend to the breadcrumbs. All stuffed with cream cheese... Crispy, overflowing with freshness, you will ask for more!
Chef Peter
Ingredients
- Flesh of 2 medium crab wedges
- 2 tbsp fresh parsley, chopped
- 1 medium potato
- 1 tbsp fresh dill, chopped
- Zest of 1 lemon
- 2 tbsp fresh, chopped chisel
- 1 gray shallot, chopped
- 2 tbsp Bacon Pepper
- 1 egg
- 1/2 cup cream cheese
- 1 tbsp Traditional Blend
- 1 tbsp Traditional Blend
- 1 cup Panko breadcrumbs
- 1 cup all-purpose white flour
- 3 eggs
Farce
Breadcrumbs
Directions
- Peel and boil the potatoes until a knife fits into them without resistance.
- Drain and pound coarsely.
- Add to the potatoes all the ingredients of the device.
- Mix until a uniform mixture is obtained.
- Form pellets 3 to 4 inches in diameter, and about 1.5 inches thick.
Farce
- In a chicken's ass, vigorously whisk the cream cheese and the Traditional Blend, until the cream cheese is velvety and easy to handle.
- Insert the cream cheese into a compressible bottle or pastry bag, inject about 1 teaspoon of the cheese mixture into the center of the dumplings.
- Reserve the dumplings in the freezer for 30 minutes.
Breadcrumbs
- Meanwhile, mix in a bowl the breadcrumbs and the traditional mixture
- In a 2nd bowl, whisk the eggs.
- In a 3rd bowl, pour the flour and add a pinch of salt.
- Preheat oven to 400 degrees Farenheit.
- At the exit of the freezer, coat the dumplings with flour, then eggs, then breadcrumbs.
- Place the dumplings on a baking sheet covered with parchment paper.
- Bake for 15 to 20 minutes. Serve.
Leave a comment