Crab And Cod Cakes
Recipe By: Simon Pearce
For the Crab and Cod Cake
4 pounds cod (roast with white wine -- lemon juice, salt and pepper)
1 pounds crabmeat
juice of 2 lemons
1/2 cups minced red pepper
1/2 cups Dijon mustard
1/2 cups minced celery
1 cups mayonnaise
1/2 cups minced red onion
4 cups fresh bread crumbs
1/2 cups minced chives
Salt & pepper to taste
1/4 cups finely chopped parsley
For the Parsley Bread Crumbs
5 pounds panko (grated into fine crumbs)
2 bunch parsley (picked and finely chopped)
For the Succotash
1 pounds bacon cut into lardoons
2 bulbs fennel small diced
3 red onions - small diced
1/2 cups garlic - minced
6 red peppers small diced
1 gallon roasted corn roast the corn in the husk for 25 minutes in
a 350F degree oven
1 gallon leeks - cut into 1/2 moons. Wash well.
2 bags edamame
1 cups lemon juice
1 bunch flat leaf parsley -- chiffonade
salt and black pepper
For the Spicy Red Pepper Coulis
1 can roasted red peppers
4 cup water
4 cup lemon juice
4 ounces toasted ground coriander
2 ounces crushed red pepper flakes
1 cups salt
1/4 cup white pepper
1 gallon olive oil
For the Crab and Cod Cake: Break up the roasted cod into medium sized
flakes. Pick through crab carefully and discard any shell or cartilage.
Combine cod and crab with other ingredients in a large mixing bowl. Form
into 5-ounce cakes. Toss each cake in the parsley breadcrumbs to coat.
For the Parsley Bread Crumbs: Combine breadcrumbs with parsley.
For the Succotash: Render the bacon in olive oil; add fennel, red onion
and garlic and sweat. Add red pepper and roasted corn, sweat, and add
leeks and sweat. Finish the mixture with edamame and season the with
lemon juice, parsley, salt and pepper.
For the Spicy Red Pepper Coulis Combine all ingredients except olive oil
in to a 12-quart container. Puree the mixture with the hand blender.
Slowly stream in the olive oil to emulsify the coulis.
To Serve Sear the crab cod cake in a small amount of canola oil. Ladle 2-
ounces of spicy red pepper coulis on to a Simon Pearce 10 dinner plate.
Place 1 oz. of field greens in the center of the plate. Top the greens
with 3 oz. of succotash. Place the crab cod cake on the top of the
succotash. Garnish the dish with a lemon wedge dipped into chopped
parsley.
Recipe Notes
This recipe is from Simon Pearce Restaurant and is scaled to serve many.
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