Page 52 - Flathead Beacon // 12.31.14

52 | DECEMBER 31, 2014
ARTS & ENTERTAINMENT FLATHEADBEACON.COM SIDE DISH Chef Howard Karp
My Best Crab Cakes
EVENTS
IT TOOK ME MANY YEARS OF trial and error to create the perfect crab cake recipe. I probably have five different recipes for crab cakes, but this one consistently receives the most rave reviews from my clients. The key to perfect crab cakes is the quality of crab meat used. In this recipe, I have given the flavor and tex-
ture of the crab an elegant twist by using a smooth, fluffy sea scal- lop mousseline. Most recipes call for mayonnaise and bread crumbs to create a filler which, in turn, overshadows the crab.
When making
this recipe, it is most important to thor- oughly chill the scallops, cream and egg as well as the blender and container pri- or to blending. If this step is missed, the mixture may break.
HERE’S WHAT YOU WILL NEED
3 1/2 ounces sea scallops
1 egg
Salt and pepper to taste
Couple splashes of Worcestershire sauce and Tabasco
1 pound jumbo lump crabmeat (small cartilage), picked through
2 tablespoons tomatoes, blanched, peeled, seeded and diced
1 tablespoon cilantro, minced
1 teaspoon of Dijon mustard
1 tablespoon extra virgin olive oil Yield: 8 crab cakes
• Place scallops, egg, salt and pepper in blender, and pulse until thoroughly blended.
• While blender is running, add cream in slow steady stream, and blend until silky smooth.
• Transfer mixture to a large mixing bowl.
• Add crabmeat, tomatoes, mustard, ci- lantro, Tabasco, Worcestershire sauce
and olive oil.
• Gently mix and adjust the seasoning to
your liking if necessary.
• Shape crab mixture into patties ap-
proximately 1⁄4-inch thick and 2 1⁄2
inches across.
• Refrigerate patties for 15 minutes be-
fore cooking.
• Heat olive oil in a heavy skillet.
• Sauté patties over medium-high heat for approximately 2 1⁄2 minutes on each side, or until lightly browned.
• Place on sheet pan, and bake in a 350-degree pre- heated oven for 5 minutes.
Note: This recipe does not require any breading on
the crab cakes. If a crispier outside texture is desired, coat the patties in Panko bread crumbs, and slightly pat to remove excess crumbs.
LIGHT MUSTARD SAUCE
1 egg yolk
1 tablespoon sherry vinegar
2 tablespoons Dijon mustard
1/2 cup chicken stock
1 1/2 cups extra virgin olive oil
2 tablespoons whole grain mustard Salt
White pepper
Place egg yolk, sherry vinegar, Dijon mustard and chicken stock into blender. Blend until smooth for approximately 30 seconds. Drizzle in olive oil until sauce is emulsified (appears creamy). Add whole grain mustard. Season with salt and white pepper to taste.
To serve, ladle some of the mustard sauce onto each plate. Place crab cakes over sauce, and drizzle remaining sauce over cakes.
This recipe was originally published in 2011.
BIGFORK MUSEUM HOLIDAY MEMBERS SHOW Tuesday - Saturday 11am - 5pm www.big forkmuseum.org
NEW YEAR’S EVE PARTY
WITH JOHN DUNNIGAN
Wednesday, December 31st 7pm – 1am
BruMar Estate
POLAR BEAR PLUNGE
January 1st – 2pm
The Raven in Woods Bay
SUNDOWNER NETWORKING RECEPTION
Thursday, January 8th - 5pm
Great Northern Gourmet
For more details contact the Bigfork Area Chamber
Asbestos Health Screening
For more information, please call toll free
1-855-891-CARD(2273)
or visit us online at www.libbyasbestos.org
Caring Pathways to Treatment
screening grant funded by the CDC
www.bigfork.org • 837-5888
Have you lived, worked or played in Libby, Montana for at least 6 months,
If so, you may be eligible for a free
AT LEAST 10 YEARS AGO?
MONTANA’S CHRISTMAS VILLAGE
COME EXPERIENCE GLACIER PEAKS CASINO!
Proudly Offers:
• Over 300 of Montana’s Hottest Games
• The Jackpot Restaurant
• Lucky’s Lounge
• Glacier Peaks Bingo
• Live Poker Tues-Sat 5 PM
• Glacier Grind Coffee House
• Montana’s Largest Jackpots &
Friendliest Atmosphere
• Conveniently Located ATM’s &
Check Cashing Services
• Open 7 Days a Week 9am-2am
HWY 2 & 89 WEST | BROWNING, MONTANA 59417 | (406) 338-CASH or 2274 | WWW.GLACIERPEAKSCASINO.COM