Tri-Thai

Jumbo Lump Crab Cakes with Grilled Corn and Black Bean Salsa

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Jumbo Lump Crab Cakes

  • 1 pound fresh jumbo lump crab meat
  • 1/2 cup diced scallions
  • 1/4 cup minced cilantro
  • 2 Tbsp. finely diced yellow, red or orange bell pepper (optional)
  • 2 Tbsp. finely diced jalapeno (optional)
  • 1 tsp. fresh minced garlic
  • 5 Tbsp. butter
  • 5 Tbsp. olive oil
  • 1/4 cup mayonnaise
  • 1 Tbsp. Dijon mustard
  • 1 egg
  • Salt and fresh ground black pepper to taste
  • 2 pinches of Tri-Thai
  • Small loaf of fresh baked bread

Preheat oven to 300 degrees

Slice loaf of bread into 1 inch slices and place on ungreased baking sheet, do not overcrowd. Bake in 300 degree oven for 10 to 15 minutes. At 7 or 8 minutes, flip the slices to allow the other side to brown. Remove the bread and cool. Once cool, breakup into small pieces and place in a food processor and grind until the crumbs are a fine texture. You can use store bought bread crumbs but it is not something we recommended.

Gently pick over the crab to remove any shells or cartilage while being very cautious to not breakup the lumps.

Heat in a small sauté pan 1 Tbsp. of butter and 1 Tbsp. of olive oil over medium heat; after butter foam has subsided add 1/2 cup diced scallions, 1 tsp. fresh minced garlic and 1 pinch of Tri-Thai (optional) or 1 Tbsp. finely diced yellow bell pepper. Cook until tender but not browned, about 8 minutes. Set aside.

In a large bowl beat one egg lightly and add:

  • 1/4 cup mayonnaise
  • 1 Tbsp. Dijon mustard
  • Salt and fresh ground black pepper to taste
  • 1/4 cup minced cilantro
  • 1 pinch of Tri-Thai
  • 2 Tbsp. fresh breadcrumbs
  • 1lb jumbo lump crab meat, cleaned
  • sautéed vegetables

Carefully mix ingredients.

Place a sheet of wax paper on a large plate. On a separate plate, place 1 to 2 cups breadcrumbs.

Mold the crab mixture into 4 large or 8 small cakes. Coat each cake with breadcrumbs, lightly press to ensure the crumbs adhere evenly and place on wax paper. Once all cakes are coated, refrigerate for 1 to 2 hours to allow the cakes to set.

Heat in a large skillet 4 Tbsp. of butter and 4Tbsp. of olive oil over medium high. When butter foam subsides, add cakes 1 at a time. Do not overcrowd and keep cakes from touching. Make sure the fat is not too hot and the breadcrumbs are not burning but browning. If cooking smaller cakes, at 4 to 5 minutes check the cakes and turn over if brown. Cakes should cook an additional 4 to 5 minutes for a total of 8 to 10 minutes, remove. For larger cakes, 6 to 8 minutes per side and remove when done around 12 to15 total minutes.

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Roasted Corn and Black Bean Salsa

  • 1 14oz can of black beans, washed
  • 2 Ears of corn, shucked
  • 1/4 cup cilantro, chopped
  • 3 Roma tomatoes, diced
  • 1 clove garlic, minced
  • 2 Tbsp. onion, diced
  • 2 Tbsp. olive oil
  • 1 Tbsp. paprika
  • 1/8 tsp. Tri-Thai
  • pinch of Kosher salt
  • pinch of cumin

Heat grill to 350.

Take 2 Tbsp. of olive oil and rub it over the ears of corn completely coating the ears. Sprinkle evenly over both ears 1 Tbsp. paprika. Once grill has reached 350, lay the corn across the grill. Rotate corn every 3 minutes until all sides are evenly golden and slightly charred, about 15 minutes. Remove the corn, allow to cool and cut the corn off the cob and place into a large bowl. In addition add black beans, cilantro, tomatoes, garlic, onion, Tri-Thai, salt, cumin and mix well. Cover the bowl with a lid or plastic wrap and refrigerate for 30 minutes.

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