Crab Cake

Instructions

Eggplant Crab Cakes Andrea

Recipe Provided by Chef Andrea Apuzzo, Andrea’s Italian Seafood Restaurant

WHAT TO GET

(1)      2 whole eggplants

            1 teaspoon salt

            1 cup water

(2)      1 white onion, chopped

            2 ounces garlic, chopped

            2 tablespoons pure olive oil

            6 celery sticks, finely diced

            1 medium sized leek, chopped

            1 tablespoon thyme

            1 tablespoon marjoram

            3 ounces white wine

(3)      1 tablespoon pure olive oil

            2 pounds crabmeat

            2 ounces white wine

            ½ teaspoon salt

            ¼ teaspoon black pepper

            1 teaspoon pepperoncino

            1 cup bread crumbs

            ½ cup grated Parmesan cheese

            1 tablespoon pure olive oil

(4)      2 ounces meunier sauce

            Green scallions for garnish

WHAT TO DO

(1) Preheat oven to 400-degrees. Cut eggplants in half lengthwise. Place in a baking pan, sprinkle with salt and add water. Bake 30 minutes or until tender.

(2)Sauté the onion and garlic in the olive oil until golden brown. Add celery, leek, herbs, and wine and mix well. Place in a food processor with the meat of the baked eggplants, which has been scooped out with a spoon. Mix well and set aside.

(3)Place the oil, crabmeat and wine in another skillet and bring to a boil. Add the salt, pepper, pepperoncino and the eggplant mixture. Mix well and allow to cool. Spoon into a bowl and combine with the bread crumbs and Parmesan. Form into patties of about 4 ounces each. Coat each side lightly with additional bread crumbs and sauté in olive oil until golden brown on both sides.

(4)Serve on a plate topped with the remaining crabmeat. Add 2 ounces of meunier sauce and garnish with green scallions. Serves 4.

Ingredients
  • 2 whole eggplants
  • 1 teaspoon salt
  • 1 cup water
  • 1 white onion, chopped
  • 2 ounces garlic, chopped
  • 2 tablespoons pure olive oil
  • 6 celery sticks, finely diced
  • 1 medium sized leek, chopped
  • 1 tablespoon thyme
  • 1 tablespoon marjoram
  • 3 ounces white wine
  • 1 tablespoon pure olive oil
  • 2 pounds crabmeat
  • 2 ounces white wine
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon pepperoncino
  • 1 cup bread crumbs
  • ½ cup grated Parmesan cheese
  • 1 tablespoon pure olive oil
  • 2 ounces meunier sauce
  • Green scallions for garnish
Subscribe to RSS - Crab Cake