Maryland Crab Cakes, roasted corn lima bean succotash, tomato ma

Maryland Crab Cakes, roasted corn lima bean succotash, tomato marmalade

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Chef Pruitt with Todd English P.U.B.'s Maryland Crab Cakes, roasted corn lima bean succotash, tomato marmalade
2# Jumbo Lump Crab
1 cup Mayo
1 tbl chopped chives
1.5 t old bay
2 whole eggs
1 zested lemon
.25 cup panko or bread crumbs
.5 t worchestire sauce
.25 c blended oil
1tbl butter

In large mixing bowl mix old bay, mayo, eggs, chives, lemon zest til smooth. Gently fold in crab meat being careful not to break up the lumps. Add bread crumbs and cover for one hour with plastic wrap and refrigerate. Then form into 5 once patties. Heat sauté pan add .25 cups blended oil then gently place crab cakes in pan and sear for 3 minutes on each side. During the last minute of cooking add butter and baste the cakes with the butter.
Roasted Corn and lima bean succotash

2 cup roasted corn
2 cups lima beans
.25 cup green onions
.5 grape tomatoes
1 t chopped garlic
1 t chopped shallots
1 t chopped thyme
1 tbl butter
.25 c oil
Salt and pepper to taste
1 cup salt


Soak corn for 1 hour in salt water. Place on grill for 20 minutes. Let cool and cut kernels off the cobb.  Heat sauté pan add oil, garlic, shallots til caramelized. Add corn, lima beans, tomatoes, thyme   and scallion. Add butter and sauté for 2 more minutes. To finish add salt and pepper to taste.

Tomato Marmalade

.25 cup brown sugar
.75 cup water
1 cup cherry tomatoes
.25 cup sherry vinegar
1 t salt
.25 t white pepper

In a pot add sugar, vinegar, water, salt and pepper and cook to almost syrup constancy. Fold in cherry tomatoes and stew for 25 minutes.

GDA Cooking - May 9, 2013

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