Chef John Frabotta, from Ducey's on the Lake at the Pines Resort in Bass Lake, joined us on Great Day Thursday morning to prepare some dishes which you can enjoy at the restaurant.
Crab Cakes with Chipotle Aioli and Avocado Compote
__ 1 pound white or claw crabmeat, picked free of any bits of shell __ 1 teaspoon dry mustard __ 1 egg __ 1/2 teaspoon minced fresh parsley __ 1/2 teaspoon old bay __ 1 teaspoon lemon zest and juice __ 1 teaspoon worcestershire __ 1 cup panko bread crumbs __ Salt and pepper to taste __ 2 tablespoons oil __ 2 tablespoons butter
To prepare the crab cakes, Add all ingredients in a bowl gently fold in the crabmeat.
Form the mixture into 8 patties, about 1/2-inch thick. In a bowl, 1 cup of panko bread crumbs. Crust the crab cakes on both sides of the patties. Refrigerate until firm, about 2 hours.
Using a skillet, combine the oil and remaining 2 tablespoons of butter. Sauté the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown. These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.
To serve, spoon the chipotle aioli along side each crab cake with the avocado compote on top.
__ 6 tablespoons mayonnaise __ 2 teaspoons chopped chipotle chilies in adobo __ 2 tablespoons chopped fresh cilantro __ 1 teaspoon minced garlic __ 1/2 teaspoon cumin __ 4 teaspoons fresh lime juice __ Sea salt & freshly ground black pepper, to taste
Put all ingredients in a blender and blend until smooth. Refrigerate until needed.
__ 1 avocado, small dice __ 1/2 tomato, small dice- flesh only-no seeds __ 1 teaspoon chopped cilantro __ 1/2 lime, juice __ Salt and pepper to taste
Mix all ingredients in a bowl gently. Refrigerate until needed.
Crab Crusted Mahi-Mahi with Mash Potatoes and Saffron-Champaign Beurre Blanc
Crab Crusted Mahi-Mahi
__ 4 pieces 6 oz Mahi-Mahi __ 12 ounces fresh blue crab meat __ 1 teaspoon fresh chopped parsley
Preheat oven to 375 degrees F. In a medium bowl, mix together gently the crab and parsley. Set aside.
Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the Mahi Mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Divide crab mixture and crust the top of the fish. Bake for 10-14 minutes or until fish is done.
Remove from the oven and allow to rest for 3 minutes before serving.
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
Saffron Champagne Beurre Blanc
__ 1 to 2 shallots, chopped fine __ 8 ounces Champagne __ 2 ounces lemon juice __ 1 tablespoon heavy cream __ 12 tablespoons cold unsalted butter, cubed __ 1 pinch saffron __ Salt and white pepper, to taste
Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Strain sauce then season with salt and pepper. Store Beurre Blanc in a thermos until ready to serve.
Green Onion Oil
__ 1 bunches green onions __ 1/2 cup salad oil
Blend onions and oil in the blender on high speed for 10 seconds. Strain oil mixture through coffee filter. Garnish around plate with a drizzle.
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