Recipes Crab Cakes Kona Cafe Polynesian Resort
Yield: 1/2 gallon
3 – 1 pound cans Lump Crab Meat
1 cup Mayonnaise
2 tablespoons Dry Mustard
1 bag Panko Bread Crumbs
½ Red Pepper, diced
3 tablespoons Toasted Coriander, ground
2 tablespoons Grated Fresh Ginger
1 tablespoon Salt
10 each Fresh chives, chopped fine
Basil Oil (below)
Chili Oil (below)
Chipotle Pepper Mayonnaise (below)
Greens Mix (below)
Lemongrass Crème Fraîche (below)
Place crabmeat into a bowl; look over for any possible shells remaining. Add 1/2 bag of Panko breadcrumbs and remaining ingredients; mix well. Place remaining bread crumbs in a bowl. Scoop out crap mix and formed into a cylinder then coat lightly in breadcrumbs. Keep refrigerated and covered until ready to cook.
Preheat oven to 400°. In a hot pan, lightly coated in Canola oil, sear the crab cakes on top and bottom of cylinders till a golden brown. Place crab cakes in oven for 6-8 min; this will heat the center of the crab cake.
1/4 cup Canola Oil
1 bunch Fresh Basil
Handful Fresh Spinach
Place fresh basil and spinach in a blender; add oil and blend until liquefied; add more oil if necessary. Let sit at least overnight in the refrigerator; best results when it sits for 3 to 4 days. Strain oil through cheese cloth and oil is ready for use.
1/4 cup Canola Oil
1 tablespoon Chili powder
Combine ingredients and allow to sit at least overnight, like Basil Oil. This is best when it sits for 3 to 4 days. No need to refrigerate.
Chipotle Pepper Mayonnaise
1 can (7 ounce) Chipotle Peppers
2 egg yolks
1 quart canola oil
1/2 teaspoon salt
1/2 teaspoon pepper
4 tablespoons Water
2 tablespoons Lemon Juice
Remove chipotle peppers from can and clean out as many of the seeds as possible. In a food processor, place the egg yolks. Have food processor running while slowly drizzling in the oil to make a mayonnaise. Once you have a mayonnaise, add the remaining ingredients. If it becomes too thin, add more oil slowly.
1 pound Mixed Greens
Zest of 1 lemon
1 whole Red Pepper, julienne
1 whole Red Onion, julienne
½ Cucumber, thinly sliced at an angle
Pinch salt and pepper
¼ cup Lemon Vinaigrette
Toss all ingredients in bowl right before service.
Lemongrass Crème Fraîche
1 tablespoon fresh grated lemongrass (grated very fine)
2 tablespoons sweet chili garlic sauce
¼ cup Key lime juice
1 tablespoon minced fresh cilantro
1 cup Crème Fraîche
½ teaspoon Kosher salt
¼ teaspoon White Pepper, crushed
Combine and blend (do not beat) all ingredients until well incorporated.
Presentation or Assembly
On a salad plate, arrange three of the crab cakes in a triangle shape. Top with greens mix, then drizzled basil oil and chili oil around plate. Top the greens and crab cakes with strips of Chipotle Pepper Mayonnaise and Lemongrass Crème Fraîche.