Polenta crab cakes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Chicken stock |
| 1 | teaspoon | Plus 2 tablespoons virgin olive oil |
| ¾ | cup | (4 ounces) instant polenta |
| 2 | tablespoons | Unsalted butter |
| 1 | Shallot, finely chopped | |
| 1 | pounds | Jumbo lump crab meat |
| 1 | teaspoon | Worcestershire sauce, or more to taste |
| ½ | teaspoon | Hot sauce, such as Tabasco, or more to taste |
| 1 | teaspoon | Angostura (aromatic bitters) |
| Salt and pepper to taste | ||
| 2 | Eggs, lightly beaten | |
| ¾ | cup | (2 ounces) grated Parmesan cheese |
Directions
This dish is a specialty of the Stouffer Renaissance Mayflower Hotel's Tino Buggio, chef of the Nicholas restaurant. He was born in Italy, but grew up in Dijon, France. This recipe reflects his father's love of seafood.
Bring the chicken stock and 1 teaspoon of the olive oil to a boil. Add the polenta and stir constantly with a wire whisk or wooden spoon for 5 minutes. Remove from heat and set aside.
Melt the butter in a large saucepan. Add the chopped shallot, crab meat, Worcestershire sauce, hot sauce, Angostura bitters, salt and pepper and saute for 3 to 4 minutes to heat through. Remove from heat and add to the polenta mixture.
Add the two eggs and Parmesan cheese and mix thoroughly.
Shape into round patties about 2 inches in diameter. Heat 1 tablespoon of the remaining olive oil in a saucepan. Add crab cakes and cook over medium-high heat for a total of about 3 minutes, or until brown on both sides.
Per serving: 397 calories, 7 gm carbohydrates, 214 mg cholesterol, 1441 mg sodium, 38 gm protein, 24 gm fat, 9 gm saturated fat As Appeared in The Washington Post (6/21/95); Reformatted by Sheri Pierce Posted to FOODWINE Digest by Gail Beynon <Beynong@...> on Sep 9, 1997