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Celebrating Food & Wine at Dragon Bay

Mar 1, 2010

7 Prime Cuts & Sunsets’ Crab Cake, Cho-Cho & Carrot Slaw with Guava Dressing

CRAB CAKE INGREDIENTS:

2 tbsp Lemon juice, 1/3 cup Olive oil, 1 Egg, ½ tsp Worcestershire sauce, 1 lb. Jumbo lump crab meat, 1 tsp Dijon mustard, 1 tsp Cilantro, minced, 3 drops Hot sauce, 3 cups of Panko breadcrumbs, 1/3 cup Mayonnaise, 1 ea Shallot diced fine, 1 ea Red bell pepper diced fine, 1 ea Green bell pepper diced fine

GUAVA DRESSING:

2 tbsp of Guava puree, 1 tsp of Shallots, 1 tsp of Dijon mustard, 3 tbsp of Salad oil canola

CHO-CHO & CARROT SLAW:

1 large Cho-cho - peeled and finely shredded, 2 Carrots - shredded, 1 spoon of Guava dressing, Salt and freshly ground black pepper, 1/4 cup Watercress salad,

METHOD:

Mix the ingredients for the Crab Cake in a bowl. Shape into generous patties. Sauté in canola oil until each side is crispy and golden brown. Thinly slice the cho cho and carrots and mix in a large bowl. Add the guava dressing and toss to coat well. Place the Crab Cake on a bed of watercress, and place the Cho Cho & Carrot Slaw on top of the Crab Cake. Drizzle additional Guava Dressing around the plate.

Notes:

• Cho-cho is a Caribbean vegetable that is also known as Christophene, chayote, vegetable pear, mirliton and mango squash. This vegetable is most like a cucumber, as it is 90% water and has a squash-like, pulpy white centre.

• Panko is Japan’s secret ingredient for crunch. A flaky breadcrumb with a coarse texture and jagged edges, panko imparts a delicate crispiness perfect for frying or baking, available in most supermarkets.