Chef Nicolas St. Martin of Salute restaurant in Palm Beach Gardens cooks a New England-style crab cake and lobster roll.
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Crab Cakes
INGREDIENTS:
Recipe Yields 12 Crabcakes
* 1 Red Pepper- Small Diced
* ¼ White Onion - Small Diced
* 1 Lb Super Lump Crab
* 12 Piece Jumbo Lump Crab
* 1 Tsp Black Pepper
* 1 Tbsp Old Bay
* 1 Tbsp Chopped Parsley
* ½ Cup of Mayonnaise
* 1 Tsp Garlic Powder
* 2 Tsp Ginger Powder
* 2 Tsp Salt
* 1 Lemon, Zest and Juice
DIRECTIONS:
• Lightly mix red pepper, onion, and super lump crab
• Mix mayonnaise, onion powder, garlic powder, ginger powder, salt, bell pepper, old bay, lemon zest & juice, and parsley
• Combine steps 1 and 2
• Portion with 2 ounce scoop and add 1 piece of jumbo lump into the center of each cake
• Lightly coat in ground Ritz crackers
• Add 1 Tbsp of oil in a pan, sear both sides
• Bake in oven at 350 degrees for 6 minutes
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Lobster Roll
INGREDIENTS:
Recipe Yields 4 Lobster Rolls
* 24 Oz Lobster
* 6 oz Mayo
* 1 Lemon Zest
* 2 Tsp Salt
* 2 Tsp Black Pepper
* 1 Orange Zested & Juiced
* 2 Tsp Celery Seed
* 2 Stalks Celery Small Diced
DIRECTIONS:
• Mix all ingredients
• Portion 6 oz
• Butter both sides of a top split Brioche hotdog roll and sear until golden brown
Tomato Avocado Salsa
* 2 Avocados- Medium Diced
* 1 5x6 Tomato- Seed and Small Diced
* 1 Lime Zested & ½ Juiced
* 1 Lemon Zested & ½ Juiced
* 2 Tsp Salt
* 2 Tsp Black Pepper
* ½ Tsp Cayenne Pepper
* 1 Tbsp Paprika
* Toss Ingredients
