[vc_row][vc_column][vc_column_text]Chef Curtis Stone needs no introduction. He’s a renowned chef, author and a TV personality who has appeared on various cooking shows aired on Southeast Asian screens.
If you enjoy tuning in to cooking shows, we’re sure that you’ve seen the mouth-watering dishes that he has whipped up. Ever wanted to try them? Well, here’s your chance to! Together with Lifetime channel, we bring to you a delicious crab cake recipe for you to try out and impress your guests with. The best part is, this recipe uses ingredients that can be conveniently found in local supermarkets.
So, let’s not wait any longer and try this delicious recipe by Chef Curtis Stone himself!
Chef’s profile:
Curtis Stone (www.CurtisStone.com), born on 4 November 1975, he first learned to cook as a child under the guidance of his mother and grandmother. Fast forward to today, not only is he a renowned chef, but also a best – selling author, entrepreneur as well as a TV personality for Bravo’s Top Chef Masters and Around the World in 80 Plates. He is also the head judge of Top Chef Jr, a spin-off of the multi Primetime Emmy Award-winning reality cooking competition Top Chef series. Tune in to Top Chef Jr from Tuesdays to Thursdays, 8pm only on Lifetime (Astro Ch 709)![/vc_column_text][vc_column_text]CRAB CAKES WITH HOMEMADE TARTAR SAUCE
INGREDIENTS
Crab Cakes:
| 1/4 cup | Mayonnaise |
| 1/4 cup | Minced green onions |
| 2 | Large eggs |
| 1 ½ tbsp | Fresh lemon juice |
| 3 tsp | Finely grated lemon peel |
| 1 tbsp | Finely chopped fresh flat-leaf parsley |
| 2 tsp | Finely chopped fresh tarragon |
| 1/4 tsp | Freshly ground black pepper |
| 500g | Crabmeet (Alaskan king or blue swimmer) |
| 1 cup | Panko (Japanese Breadcrumbs) |
| 60g (or more) | Unsalted Butter |
| 1 ½ tbsp (or more) | Canola oil |
| 3 cups | Mixed baby green lettuce leaves |
| Lemon wedges | |
Tartar Sauce:
| 1 cup | Mayonnaise |
| 1/4 cup | Granny Smith apple, peeled & diced |
| 1/4 cup | Finely chopped dill pickle |
| 1/4 cup | Finely chopped onion |
| 1 ½ tbsp | Chopped fresh parsley |
| 1 ½ tbsp | Drained capers |
| 1 ½ tbsp | Fresh lemon juice |
| 2 tsp | Chopped fresh tarragon |
| Salt | |
| Freshly ground black pepper | |
DIRECTIONS
To prepare and cook the crab:
- Line a baking sheet with waxed paper.
- In a large bowl, whisk the first 8 ingredients. Mix in the crabmeat and panko, breaking up the crabmeat slightly. Then let it stand for 15 minutes.
- Using a 3-inch ring mold, form the crab mixture into 8 patties on the prepared baking sheet. Cover and refrigerate for at least 1 hour and up to 1 day.
- In each of the 2 large heavy skillets, melt 2 tablespoons of butter with 1 tablespoon of oil over medium-high heat. Add the crab cakes to the skillets and cook until both sides are golden, adding more butter and oil as needed, about 5 minutes total.
To make the tartar sauce:
- In a medium bowl, whisk all the ingredients to blend. Then season with salt and pepper. Cover and refrigerate for up to 2 days.
To serve:
- Mound the lettuce on 4 plates. Set 2 crab cakes on each plate. Top with the tartar sauce and serve with lemon wedges.
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