Corn and Red Pepper Crab Cake with Zucchini

Number of Servings

Serves 1

Ingredients

Crab Cake:
1 whole egg,1 1/2 tablespoon homemade mayonnaise,4 drops Worcestershire sauce,1/2 teaspoon Old Bay seasoning,Juice of 1/2 lemon,1/2 teaspoon English Dry Mustard,1 teaspoon chopped Italian parsley,Salt and pepper to taste,4 oz. jumbo lump crab meat picked of cartilage,1 ounce yellow kernel corn,1/2 ounce roasted red peppers diced,1 tablespoon fresh bread crumbs,2 ounces canola oil,seasoned flour for dredging,
Grainy Mustard Sauce:
1 shallot finely chopped,1 sprig fresh thyme,1 ounce champagne vinegar,2 ounces dry white wine,a dash of salt and pepper,1/2 ounce cream,1 tablespoon grainy Dijon mustard,1 tablespoon fresh butter,
Zucchini Spaghetti:
1 zucchini squash,1 teaspoon garlic butter,1/2 fresh tomato diced,2 basil leaves julienne,Salt and pepper to taste,

Directions

- In a saucepan, combine shallot, thyme, salt and pepper, vinegar and wine. Bring to a boil and reduce until almost dry.
- Add cream and mustard bring back to a boil, then take off the stove and slowly wisk in butter. Strain and reserve until crab cake is ready.
- Mix first seven ingredients together and season to taste.
- Gently fold this sauce together with crab, corn, red pepper and bread crumbs.
- Heat oil in saute pan, dredge crab cake in seasoned flour and quickly saute until golden.
- Slice zucchini long and very thin.
- Quickly saute in garlic butter, fresh tomatoes, basil and zucchini.
- Lay zucchini "spaghetti" on plate, lean crab cake against zucchini and pour sauce onto plate.
- Garnish with fresh herb.

Comments

We prepared this dish for Pope John Paul's October 8, 1995 visit to Cardinal Keeler's home.