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Aspen’s Celebrity Chef

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JUMBO LUMP CRAB CAKES

WITH AN OSETRA CAVIAR CREMA

By Chef Jimmy Nadell

 

 

Yields: 4 Portions / 8 Cakes

Ingredients:

Step One:
1 LBS Jumbo Lump Crab Meat, Drained
4 oz Mayonnaise, Heavy Duty
Zest of 2 Limes, Chopped Fine
6 oz Panko Bread Crumbs, Blended Fine
1 TBSP Kosher Salt
1/2 TBSP Fresh Ground Pepper
 
Step Two:
Retained:
3 oz Additional Panko Bread Crumbs, Blended Fine
1 Cup Olive Oil
1 oz Osetra Caviar
2 Cups Heavy Cream
1 TBSP Lime Juice
 
Method:
1.) Mix all Ingredients Step One
2.) Form 3 oz Crab Cakes

 

To Finish:
1.) Heat Olive Oil in a Heavy Skillet
2.) Roll Cakes in Panko Bread Crumbs
3.) Sauté Cakes Till Golden Brown

 

Sauce:
1.) 2 Cups Heavy Cream
2.) 1 TBSP Lime Juice
3.) Dash Salt and White Pepper
4.) Simmer and Reduce till Thick
5.) At Last Moment Stir In Caviar with a Spoon and Serve Immediately

Buon Appetito!

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