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VIDEO COOK BOOK
 
 
 
Barbed Rose Crab Cake
printer friendly version
12 Ounces Jumbo Lump Crabmeat
3 Ounces Cleaned Scallops
1 Ounces White Fish Scraps
2 Ounces Heavy Cream
1 Each Egg
1 Bunch Cilantro- Rough chop, divided
6 Ounces Heavy Cream
1 Each Juice of lemon
2 Tablespoons Butter
1 Each Granny Smith Apple, cut into matchsticks
2 Ounces Micro Greens
Method
Make sure the seafood scraps are boneless and skinless and place in container and keep cold. Scallops should be cleaned as well. Using a food processor, puree the fish scraps and scallops until a paste starts to come together. Add the egg and 2 ounces of cream with the machine running and blend until perfectly smooth. Pull out of processor; add jumbo lump crabmeat, ¼ cup of rough chopped cilantro, and season with salt and pepper to taste.
 
 
P.O. Box 1552 Port Washington, NY 11050 · Office: 516-869-4883 · Cell: 516-659-4596