October Festival Guide

VIRGINIA THIS MORNING: IronFish Restaurant’s mini crab cakes

RICHMOND, Va. (WTVR) – Chef Jon P. Watts from IronFish Restaurant dishes up tasty mini crab cakes topped with even tastier shrimp. Check out the recipe and try this dish tonight!

Click here for IronFish’s website.

Angry Little Guys

Components

Three shrimp – head off, tail on, deveined

Crab cake – 3 ounces, (by volume), divided into three equal portions

Basil-chile emulsion

Pineapple Chutney

Micro greens or fresh cilantro, etc., for garnish

Recipes

Basil-chile emulsion

  • 2              cups       Fresh basil leaves, packed
  • 5              each      Jalapeno peppers, seeds removed
  • 3              each      Garlic cloves
  • 3              Tbs         Honey
  • ¼             cup         Rice vinegar
  • ¼             cup         Water
  • 1              tsp          Kosher Salt
  • ½             cup         Canola, or other neutral salad oil
  • ½             tsp          xanthan gum
  1. Combine first seven ingredients in a blender and puree until smooth.
  2. Blend again at medium speed while slowly drizzling in the oil to emulsify.
  3. After all oil is incorporated, with the blender still running, add xanthan gum, continue blending for a few seconds and sauce is ready to chill and use.

Pineapple Chutney

1              each      Whole fresh pineapple, (cleaned and core removed), diced small.

  • 1              each      Small red onion, diced small
  • 2              each      Red bell pepper, diced small
  • 1              each      Habanero pepper, seeds removed
  • ¾             cup         White wine
  • 1              cup         Orange juice
  • 1              cup         Sugar
  • 1              tsp          Salt
  • ½             tsp          Star anise, ground
  • ½             tsp          Clove, ground
  • 3              Tbs         Fresh basil, chopped
  1. Combine all ingredients except basil in a saucepan, bring to a boil.
  2. Reduce to a medium simmer, and continue to cook, stirring occasionally until most of the liquid is reduced and the mixture has a jam-like consistency.
  3. Remove from saucepan and cool completely.
  4. Add basil and mix thoroughly.

Putting It All Together

  1. Season shrimp with salt and pepper, and place in a lightly oiled, hot sauté pan.
  2. Cook shrimp on same side for about two minutes, turn the shrimp and cut the heat to the pan.  The shrimp will cook to completion with the residual heat left in the pan.
  3. Heat a nonstick pan with about ¼ inch oil, over medium high heat. When the oil begins to shimmer place mini crab cakes in the pan.
  4. Cook until deep golden brown on one side and then flip the cakes and continue cooking until same color is achieved on other side.
  5. Place three small circles of basil-chile emulsion on a plate.
  6. Place a mini crab cake on each of the basil-chile circles.
  7. Top each crab cake with a shrimp.
  8. Spoon a bit of the chutney on each shrimp.
  9. Garnish with micro-greens, fresh cilantro, etc.

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