To allow our staff to spend holidays with friends and family,
Tarbell's takes off seven days a year:
New Year's Day
Memorial Day
Independence Day
Labor Day
Thanksgiving
Christmas
And Super Bowl Sunday for our Annual Staff Appreciation Party!
Dungeness Crab Cakes with Sundried Tomato Puree
and Parsley Cream
Note: This recipe must be made one day ahead of serving.
Crab Cakes
3 pounds Dungeness Crab Meat (squeezed dry)
1 cup Diced Red Onion
1 red Pepper (roasted, peeled and diced)
2 Anaheim chilis (roasted, peeled and minced)
1 Serrano chili (minced)
¾ cup mayonnaise
2 ounces whole grain mustard
1 teaspoon cracked black pepper
1 tablespoons rough chopped parsley
2 cloves garlic (minced)
Juice of one lemon
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Briefly sauté the chilis in a little butter
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Carefully mix all the ingredients together; you do not want to break up the crab meat.
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Form into -1/2 oz patties. Place on a sheet pan lined with parchment paper and freeze overnight.
Breading Mixture
1pound white bread
1pound corn bread
2 eggs, slightly beaten
1 ½ cups flour
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Break up white bread and cornbread and place on acookie sheet. Bake at 375°F until dry, stirring occasionally. |
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Blend in a food processor until fine. |
Breading the Cakes
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Place breading, eggs and flour into separate bowls. Remove cakes from the freezer.
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Take individual cakes and lightly dust them in the flour then submerge in the egg wash.
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Pack tightly with breading mixture.
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You want the cakes to be completely defrosted before cooking. They can sit at room temperature until they begin to soften; finish defrosting in the refrigerator.
Cooking the Cakes
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Make sure the cakes are completely defrosted.
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Heat a skillet on medium heat and add 1 tablespoon of oil.
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Cook the cakes until they are golden brown on both sides and hot through the middle.
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Sundried Tomato Puree
1 cup sundried Tomatoes
1/4 cup chopped onions
1 tsp mnced garlic
11/4 cup chicken stock
1/2 tsp granulated sugar
1 tsp chopped fresh herbs
1/2 T olive oil
1/4 cup white wine
White wine vinegar to taste
Salt and freshly ground pepper
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In a medium saucepan sauté onions, garlic and herbs in olive oil. Add wine and reduce until almost dry.
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Add stock and the tomatoes and simmer until tomatoes become soft. Remove from heat and puree in blender.
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Strain mixture through a course sieve. Add sugar and season to taste with salt, pepper and vinegar.
Parsley Cream
1 bunch fresh parsley
1/2 cup crème fraiche
2 T rice wine vinegar
1 clove minced garlic
Juice of two lemons
Salt and freshly ground pepper
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Combine all ingredients in a blender and purée until smooth. Season to taste with salt
and pepper.
©Tarbell’s 1995