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 chef's
favorite Recipes: entrees
Zucchini Crabcakes
(Serves 6)
Caffe Aldo Lamberti
2011 Route 70 West
Cherry Hill, NJ 08002
(856) 663-1747 - fax (856) 663-7841
Ingredients:
1/2 Cup of Mayonnaise
1 Large Egg
1 1/2 oz. Roasted Peppers, chopped
1/2 tsp. Old Bay Seasoning
1 1/2 Tbsp. Chopped Chives
1 lb. Jumbo Lump Crabmeat, shells removed
24 oz. Packed Spinach (young spinach preferable without
veins)
16 oz. Zucchini, cut to match-stick size (use outer
most portion without seeds)
Salt & Pepper
8 Tbsp. Breadcrumbs (untoasted)
Vegetable Oil
Butter Sauce (recipe follows)
Procedure:
Combine mayonnaise, egg, roasted peppers,
Old Bay and chives in a bowl and mix with a spoon until
just blended. (Don’t overmix.)
Carefully squeeze out any excess moisture
from the crabmeat, making sure not to break up lumps.
Fold into mayonnaise mixture. Set aside.
Season zucchini with salt and pepper.
Place a layer of zucchini into the bottom of 6 oz. ring
molds. (You can also use tuna cans with tops and bottoms
removed.) Use only enough to completely cover bottom.
Spoon crabmeat mixture equally into each mold or until
level with top of mold. Top with remaining zucchini.
(It’s okay if it’s above the rim of the
mold, as it will cook down while in the oven.) DO NOT
PACK DOWN. Evenly cover with 4 Tbsp. of breadcrumbs.
Preheat oven to 400 degrees. Heat a generous
amount of vegetable oil in an ovenproof saute pan over
high heat. Place molds in pan and saute until brown
and crisp. While cooking, top crabcakes with remaining
breadcrumbs. Carefully flip each crabcake over and place
saute pan in oven for about 10 minutes or until cakes
are golden brown on top and bottom.
Steam spinach and season; then saute until
dry. Divide evenly between 6 plates. Place crabcake
on top of spinach. Cut around edges and remove rings.
Top with butter sauce. Serve at once.
Butter Sauce
Ingredients:
1/2 Cup Wine Vinegar
1/2 Cup Chablis
1 Shallot Bulb, chopped
Bouquet of Thyme, Bay Leaf, Peppercorns
1 lb. Unsalted Butter
Juice of 1 lime
Salt & Pepper
Procedure:
Combine vinegar, Chablis, shallot and
herbs in a saucepan. Cook until reduced by three-quarters.
Add 1/2 lb. Butter. Cook on high until frothy. Add remaining
butter and cook on high until frothy and expanding.
Strain. Add lime juice and salt and pepper to taste.
Reserve in a water bath until ready to serve.
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