Ingredients
- 1 pound claw meat
- 1 1/2 pound jumbo lump crab
- 1 pound each red repper, small dice
- 1 pound each small red onions, small dice
- 1 stalk celery, small dice
- 1 stalk each carrots, small dice
- 1 bunch green onions, sliced thin / bias cut
- 1/8 cup chopped parsley
- 1/8 cup dijon mustard
- 1/8 cup chiffonade basil
- 1 1/2 teaspoon old bay seasoning
- 1/8 teaspoon ground mace
- 1/2 teaspoon worcestshire sauce
- 1 pound claw meat
- 1 1/2 pound jumbo lump crab
- 1 pound each red repper, small dice
- 1 pound each small red onions, small dice
- 1 stalk celery, small dice
- 1 stalk each carrots, small dice
- 1 bunch green onions, sliced thin / bias cut
- 1/8 cup chopped parsley
- 1/8 cup dijon mustard
- 1/8 cup chiffonade basil
- 1 1/2 teaspoon old bay seasoning
- 1/8 teaspoon ground mace
- 1/2 teaspoon worcestshire sauce
- 3/4 pound # shrimp, remove shells
- 2 pound each egg whites, separated
- 1/8 cup heavy cream
- 1 cup shallots
- 1 pound claw meat
- 1 1/2 pound jumbo lump crab
- 1 pound each red repper, small dice
- 1 pound each small red onions, small dice
- 1 stalk celery, small dice
- 1 stalk each carrots, small dice
- 1 bunch green onions, sliced thin / bias cut
- 1/8 cup chopped parsley
- 1/8 cup dijon mustard
- 1/8 cup chiffonade basil
- 1 1/2 teaspoon old bay seasoning
- 1/8 teaspoon ground mace
- 1/2 teaspoon worcestshire sauce
- 3/4 pound # shrimp, remove shells
- 2 pound each egg whites, separated
- 1/8 cup heavy cream
- 1 cup shallots
- 1 gallon lon salted boiling water
- 1 pound fresh papardelli noodles
- 6 ounce baby spinach
- 1 ounce small clove garlic minced
- 4 tablespoon butter
- 3 tablespoon light cream
Preparation
Baking Directions:
For crab cakes:In food processor puree shrimp and egg whites together with shallots, salt and pepper.
Add cream (makes shrimp mousseline).
In a large bowl fold shrimp mousseline and vegetables together.
Add spices and wet ingredients.
Gently fold claw crab and veggie mousse mix together.
Finish with lump and be nice — make sure not to break up the crab.
Season for taste.
Sear in pan at medium-high heat with oil for 3 minutes each side, finish in 400-degree oven for 6 minutes.
For noodles and spinach:Place pasta in boiling water for 4 to 6 minutes or until al dente.
In a small sauce pot add 1 tablespoon of butter and melt.
Add garlic and spinach and sweat for 1 to 2 minutes.
Add the cream and bring to a simmer, add the remaining butter and with an immersion blender, puree until smooth.
Remove pasta from water and toss in sauce pot to cover the noodles.
Check and adjust seasoning and add salt and pepper if necessary.