Garden Hearts® with Indian Curried Crab Cakes
Yield: 8 servings
Ingredients:
| 4 |
Garden Hearts® Jumbo Hearts of Romaine |
| 2 |
pounds crab meat, cooked and cleaned |
| 8 |
crab claws for optional garnish |
| 1/2 |
cup extra virgin olive oil |
| 1 |
medium onion, finely diced |
| 4 |
tablespoons green onion, minced |
| 1 |
tablespoon fresh ginger, minced |
| 1 |
teaspoon fine sea salt |
| 2 |
teaspoons yellow curry powder |
| 3 |
large eggs, beaten |
| 2 |
cups dried bread crumbs |
| 1/1/2 |
cups Curry Vinaigrette (recipe follows) |
| 2 |
mangos, peeled and cut into fans for garnish |
Method:
1. Cut 1/4" from stems of the Garden Hearts®. Keeping the leaves intact, rinse well, inside and out, under cold running water. Air dry completely and chill.
2. Pick over and clean crab meat, removing any cartilage or shell, reserving 8 claws for garnish, if desired. Place in a medium-sized mixing bowl.
3. Heat 2 tablespoons of extra virgin olive oil in a large, non-stick skillet over low heat. Add onion and sauté until translucent. Add green onion, ginger and seasonings; stir well and set aside to cool.
4. Combine the onion and seasonings with the crab meat and mix gently with a wooden spoon. Add beaten eggs and mix again. Once combined, allow mixture to rest in the refrigerator for 30 minutes.
5. Separate the crabmeat mixture into eight equal portions. Form each into a round, 1/2-inch thick cake. Gently dip cakes into bread crumbs and coat them on all sides.
6. Heat remaining extra virgin olive oil in a large, non-stick skillet over medium heat. Sauté crab cakes until golden brown, approximately 3 minutes per side. Remove from the pan and place on a separate plate.
7. Cut Garden Hearts® into 3-inch thick wheels, place one at the center of each plate and drizzle with Curry Vinaigrette.
8. Place one crab cake on top of each wheel and drizzle with more Curry Vinaigrette. Garnish with crab claw and mango fan.
Curry Vinaigrette
Ingredients:
| 1/2 |
cup freshly squeezed Meyer lemon juice |
| 1 |
tablespoon yellow curry powder |
| 1 |
shallot, finely minced |
| 3/4 |
teaspoon fine sea salt |
| 3 |
tablespoons mayonnaise |
| 3/4 |
cup extra virgin olive oil |
Combine lemon juice, curry powder, shallot, salt and mayonnaise in a small mixing bowl. Gradually whisk in extra virgin olive oil. Add additional mayonnaise or oil to reach desired consistency.
| Chef Comments: “Garden Hearts® Petite Hearts of Romaine and crab cakes with a touch of curry make a wonderful entrée combination.” |
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Chef Beat Giger, CEC, AAC
Corporate Chef & Director of Special Events
Pebble Beach Resorts |
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