Chef Samir Dhurandhar from Nick & Sam's Steakhouse make delicious crab cake poppers with tomato preserves.
Crab Cake Dressing
Mayonnaise 2 cups
Dijon Mustard 1/3 cup
Whole Eggs 2 ea
Parsley (Freshly Chopped) ½ bunch
Sugar ½ tablespoon
Cayenne Pepper To taste
Lemon Juice 1.5 tablespoon
Salt & Pepper To taste
Mix all ingredients in a mixing bowl. Check for seasoning and reserve.
Lobster Meat 1 lb
Jumbo Lump Crabmeat 1 lb
Japanese Breadcrumbs (ground) As needed
Mix both the crabmeats into a bowl and reserve. Add 1 cup of dressing to the mix. Sprinkle top layer with breadcrumbs and slowly mix with a rubber spatula. Be careful not to over-mix, as the jumbo lump crab will start to break up. Check for creaminess in the mix as well as for seasoning. Add more dressing if needed. Shape into 1 ounce balls and sprinkle further with breadcrumbs. Place finished crab poppers in refrigeration.
Plum Tomatoes 20 each
Whole Lemons (sliced) 4 each
Sugar 1 cup
Salt To taste
Score tomatoes at the bottom with a small knife to make a 'X'. Bring a pot of water to boil. Add the tomatoes and blanch for a minute. Cool in ice water, peel and seed the tomatoes. Pass the tomatoes through a colander. Put pureed tomatoes in a pot, add lemon slices. Cook over moderate heat to lemon slices are tender (about 30 minutes). Add the sugar, bring to a simmer. Season with salt. Reserve.
Heat skillet with clarified butter or deep fryer with canola oil. Shallow fry the crab poppers until golden brown. Remove, and drain on a paper towel. Season with salt. Serve with warm tomato preserves.