Chilled Crab Cakes With A Tropical Fruit Coulis Food

AIR FRYER CRAB CAKES WITH CHIPOTLE SAUCE

Steps:

• For the crab cakes: Whisk together the egg, mayonnaise, bell pepper, chives, parsley, lemon zest and juice, mustard, seafood seasoning, 1 teaspoon salt and several grinds of black pepper in a large bowl. With a rubber spatula or large spoon, very gently fold the crab and panko into the mixture. Try to avoid breaking up lumps of crab as much as possible. Cover the crab mixture with plastic wrap and allow to rest in the refrigerator for at least 30 minutes and up to 1 day. This will allow the panko to absorb more liquid and help bind the crab cakes together better.
• For the chipotle sauce: While the crab mixture is resting, stir together the mayonnaise, sour cream, chipotles and adobo sauce, chives, parsley and lemon zest and juice in a small bowl until combined. Season with salt and black pepper and set aside. (The sauce can be refrigerated, covered with plastic wrap, up to 1 day.)
• Just before cooking, divide the crab-cake mixture into 4 portions. Lightly compact each portion to form a patty (about 3 1/2 inches in diameter) with your hands to ensure they hold their shape while cooking and place onto a large plate.
• Preheat the air fryer to 375 degrees F and spray the basket with cooking spray. Place the crab cakes into the basket and spray the tops with cooking spray. Cook until deep golden brown and crisp, flipping halfway through and spraying again with cooking spray, about 16 minutes. Serve warm with chipotle sauce and lemon wedges.

MACADAMIA NUT CRAB CAKES WITH TROPICAL FRUIT SALSA

Steps:

• In a medium bowl, whisk together, mayo, egg, dijon, lime zest, juice and salt. Toss in red pepper, nuts and bread crumbs.
• Gently fold in crab, trying not to break up the meat until combined.
• Form into 8 patties, and chill in the fridge for 10-15 minutes.
• Heat a large non-stick skillet to a medium-high heat. Add oil. Fry crab cakes until golden brown on both sides, about 5 minutes per side. If needed, work in batches. You may have to add more oil to the pan, when you flip or if you need to work in batches. Always make sure there is just a little bit of oil coating the pan, otherwise, the cakes won't crisp up.
• Combine all ingredients. Season to taste with salt, pepper and jalapeño.

SEARED CRAB CAKE WITH CORN RELISH, ROASTED TOMATO AND PEPPER COULIS

Steps:

• For the corn relish: Add the milk and 2 cups water to a 3- to 4-quart pot and bring to a simmer. When it's at a simmer, stir in the butter, salt and sugar; give it a few minutes until the butter has melted. Place the corn in the pot, cover and cook until tender, about 45 minutes. Remove the corn and cool down enough to handle, and then cut off the kernels with a knife. (Hint: it will be easier to remove the kernels off the cob if still warm.) Mix together the corn, vinegar, cilantro, shallots, garlic and salt and black pepper to taste in a large bowl.
• For the coulis: Preheat the oven to 400 degrees F. As that is working, mix together the oil, vinegar, shallots, garlic, peppers, tomatoes, cilantro and some salt and white pepper in a large bowl. Make sure to coat the ingredients evenly with the oil. Place on a baking sheet and roast for about 20 minutes, and then transfer to a blender and mix until smooth. Strain through a fine mesh strainer. Set aside.
• For the crab cakes: Turn the oven down to 350 degrees F. Mix together the breadcrumbs, mayonnaise, cilantro, egg, onions and peppers in a large bowl. Let sit for 5 minutes while you open and drain the crabmeat. Once the crab is drained of all excess liquid, fold it into the breadcrumb mixture. Form into 8 equal crab cakes. Heat oil to 350 degrees F in a saute pan, and then sear the crab cakes until golden brown on both sides. Transfer to the oven to for 10 minutes.
• To plate this dish, we use an 8-inch round white plate. First, place a small amount of the corn relish in the center. Place the browned crab cakes directly onto the corn. Finally, spoon a few ounces of the coulis around the corn and serve.

TROPICAL FRUIT CAKES

Steps:

• Grease and lightly flour eight 1-cup fluted tube pans or six 4-1/2x2-1/2x1-1/2-inch individual loaf pans and set pans aside.
• In a medium bowl combine flour, baking powder, and baking soda; set aside.
• In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds, add brown sugar; beat until combined.
• Add eggs, one at a time, beating on medium speed until combined (The batter may appear curdled).
• Combine 1/4 cup rum or pineapple juice, 1/4 cup pineapple juice, the corn syrup, ginger, and vanilla.
• Add flour mixture and rum mixture alternately to butter mixture, beating on low speed after each addition just until combined.
• Fold in fruit bits and nuts.
• Spread batter in prepared pan.
• Bake in a 325 degree oven for 20 to 25 minutes for fluted tube pans or 30 to 35 minutes for loaf pans or until a toothpick inserted into centers comes out clean.
• Cool cakes in pans on wire racks for 10 minutes. Remove from pans; cool at least 1 hour on racks.
• Poke holes in cakes using a wooden toothpick or bamboo skewer.
• Soak eight or six 8-inch-square pieces of double thickness 100-percent cotton cheesecloth with the 1/3 cup rum or pineapple juice and wrap each cake in rum- or juice-soaked cheesecloth.
• Wrap each cake tightly in foil or seal in a plastic bag.
• Chill in refrigerator for 24 hours.
• Remove foil or remove cakes from bags; drizzle with 1/4 cup rum or pineapple juice. Rewrap with foil or return to plastic bags and refrigerate at least 24 hours.
• Remove cheesecloth before serving.
• If desired, sprinkle with sifted powdered sugar. Makes 6 or 8 cakes (24 servings).
• Make-Ahead Tip: Prepare Tropical Fruit Cake as directed through until the 24 hr chill, except refrigerate up to 5 days. (Or prepare Tropical Fruit Cakes as directed through up to 24 hr chill, except do not sprinkle with powdered sugar. Place in self-sealing freezer bags. Seal, label, and freeze up to 3 months.)
• To serve, thaw frozen cakes in freezer bags in the refrigerator overnight. Serve as directed.

CHIVE CRAB CAKES

Steps:

• In a large bowl, lightly beat the egg whites and egg. Add 3/4 cup bread crumbs, chives, flour, pepper sauce, baking powder, salt and pepper; mix well. Fold in crab. Cover and refrigerate for at least 2 hours. , Place remaining bread crumbs in a shallow bowl. Drop crab mixture by scant 1/4 cupfuls into crumbs. Gently coat and shape into 1/2-in.-thick patties. , In a large nonstick skillet, cook crab cakes in oil in batches over medium-high heat for 3-4 minutes on each side or until golden brown. If desired, serve with lemon wedges.