Corn and Crab Cake with Pickled Tomato Relish, Tempura Squash Blossom with Boursin, Baby Greens with Shallot-Thyme Vinaigrette

CornCrabCake,TomatoRelish,SquashBlossom

 

This dish epitomizes the flavors of summer, bringing together crab, ripe tomatoes, squash blossoms, corn, and local greens.

The corn and crab cake on this dish was an unusual preparation.  Typically the crab and corn would be lightly folded with an egg-based dressing, some kind of bread crumb and seasoning; this crab cake was created as more of a terrine, by folding crab meat into a scallop mousseline, then tightening as necessary with dehydrated silver queen corn powder, rather than bread crumb. The mixture is then formed into a cylinder and poached sous vide, then chilled in an ice bath and portioned.  The final result is a crab cake that is completely free of “filler”, is hugely flavorful, and is gluten-free.

The squash blossoms that were used were provided by Tega Hills, and were filled with Boursin cheese before dipping in tempura batter and frying to order.

The petit greens and fire sticks (amaranth) were supplied by Lucky Leaf Gardens, and were dressed lightly with Shallot-Thyme vinaigrette.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s