Stone Crab Johnny Cakes With Grainy Mustard Vinaigrette Recipes

JOE'S STONE CRAB - MUSTARD SAUCE

Steps:

• Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayo and beat for 1 minute Add the Worcestershire sauce, steak sauce, cream, milk and a pinch of salt. Beat until the mixture is well-blended and creamy. If you'd like a little more mustard flavor, whisk in about 1/2 tsp more dry mustard until well-blended. Chill the sauce, covered, until ready to serve.

EVERGLADES CITY STONE CRAB

Steps:

• In a large pot of boiling water, boil the stone crab claws for 8 minutes. Bring the internal temperature of the claws down to 70 degrees F by immersing them in a pot of 50 degree F water for another 8 minutes. Refrigerate with plenty of ice.
• Crack the claws and serve.

JOE'S MUSTARD SAUCE

Steps:

• Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayonnaise and beat for 1 minute.
• Add the Worcestershire, A-1, cream, and a pinch of salt and beat until the mixture is well blended and creamy. If you'd like a little more mustardy bite, whisk in 1/2 teaspoon more dry mustard until well blended. Chill the sauce, covered, until serving.

CRAB CAKES WITH WHOLE GRAIN MUSTARD REMOULADE

Steps:

• For Crab Cakes:.
• Mix all ingredients, except flour and oil in a large bowl.
• Shape into patties and dust with flour.
• NOTE: Can be frozen at this point.
• Heat oil in a large skillet over medium heat.
• When oil is hot, carefully place crab cakes, in batches, and fry until browned.
• About 4- 5 minutes.
• Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
• Serve with Whole Grain Mustard Remoulade or favorite sauce.
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• For Whole Grain Mustard Remoulade:.
• Combine all ingredients and serve with cakes.
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• If cakes were frozen, heat in 350°F oven until desired warmness is achieved (approx 15 minutes).

CRAB CAKES WITH THAI VINAIGRETTE

Steps:

• Dice radicchio, carrot, red pepper, yellow pepper, green pepper, endive, cilantro and parsley, and place in a large mixing bowl. In a food processor, pulse one cup of Panko bread crumbs until very fine. Set aside. Add the other cup of Panko to the vegetable mixture.
• In a mixer, add egg yolk, Dijon mustard, turn mixer on medium, incorporate ingredients then add juice of 3 limes and ginger. Turn mixer on high and incorporate oil slowly. Emulsify until of mayonnaise consistency. Add this to vegetable mixture.
• Pick through jumbo lump crab meat checking for shells, add crab meat to vegetable mixture. Mix all ingredients well. Try to preserve the shape of crab meat.
• Form 3 ounce crab cakes from mixture. Then coat each crab cake in the fine bread crumbs. Set aside until ready to saute.
• In a blender add red curry paste, lemon juice and shallot. Turn blender on high slowly adding oil until emulsified then place in a squirt bottle for plating. In saute pan saute crabcakes, two crabcakes per person brown on one side. Flip over and place saute pan in a 375 degree oven for five minutes.
• On plate make a design with vinaigrette, place cooked crab cakes on top and serve. Garnish with celery stems.

STONE CRAB AND WHOLE GRAIN MUSTARD REMOULADE

Steps:

• Combine mayonnaise, ancho powder, mustard, and lemon juice. Serve as a dip for crab claws.

JOHNNY CAKES WITH HORSERADISH CREME FRAICHE AND SMOKED TROUT

Steps:

• For the horseradish creme fraiche: Whisk together the creme fraiche, horseradish and mustard in a small bowl. Season with salt, and pepper, cover and refrigerate for at least 1 hour to allow flavors to meld.
• For the Johnny cakes: Preheat the oven to 300 degrees F. Whisk together the flour, cornmeal, sugar, salt, and baking powder in a medium bowl.
• Whisk the egg yolks and milk together in a medium bowl until combined. Whisk the egg whites in a medium bowl until stiff peaks form.
• Add the egg-milk mixture to the dry ingredients and mix until just combined. Gently fold in the egg whites, then 2 tablespoons of the melted butter and mix until the batter is just smooth. Let rest for 10 minutes.
• Heat a large nonstick saute pan or cast iron pan or griddle over medium-high heat. Brush with some of the remaining melted butter. Spoon 2 heaping tablespoons of the batter into the pan for each johnnycake and using a small offset spatula, spread the batter slightly to even out the top. Cook until lightly golden brown on each side, about 1 1/2 minutes per side. Remove to a baking sheet and keep warm in the oven until ready to serve. Top each cake with a small dollop of the creme fraiche and some of the trout. Garnish with parsley leaves and a sprinkling of chopped chives.