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Printable Version of This Recipe

Recipe Courtesy of

Morris East

Courtnay MacMullin Head Chef
Shawn Ridley Chef
Katrina Roberts Beverage Director

5212 Morris Street
Halifax NS
B3J 1Y4
Canada
tel: 902-444-7663
email: .(JavaScript must be enabled to view this email address)
web: http://www.morriseast.com/

Morris East’s Crab Cakes

Fresh Nova Scotia Snow Crab is the star of this dish from Morris East Head Chef Courtnay MacMullin.

We recommend using

Available from Cucina Moderna

Saute NS 3 Qt Sear Calphalon Unison

French Skillet 13 with Lid All-Clad

Ingredients

• 1 lb Nova Scotia Snow Crab Meat
• 1/2 cup Aborio Rice
• 1 1/2 cup Water
• 1 Shallot, sliced
• 1/2 cup White Wine
• 1 tbsp Pommery Mustard
• 1 tbsp Dijon Mustard
• 1 tbsp Nova Scotia Honey
• 1 tsp Sherry Vinegar
• 2 tbsp Chopped Tarragon
• 2 tbsp Chopped Mint
• 2 Lemons, juiced
• To Bread
• 2 Large Eggs Beaten with 1 tsp cold water
• 1/2 cup All Purpose Flour
• 2 cups Bread Crumbs

Instructions

• Saute shallots and rice on medium heat in a large-bottomed pot.
• When rice becomes translucent, turn down heat and add white wine.
• Add water and cook on low until water is completely absorbed.
• Next, add the crab.
• Cook the rice/crab mixture until there is absolutely no liquid left.
• Cool mixture.
• When mix is chilled, add the rest of the seasonings (pommery, dijon, honey, sherry vinegar, tarragon, mint and lemon juice).
• Taste this mix and season with sea salt to taste.
• Let mixture sit overnight to allow flavours to fully incorporate.
• The next day, form your crabcakes to desired size.
• To Bread.
• Put all three ingredients in three seperate bowls.
• Dredge formed cakes in the flour, making sure to tap off the excess.
• Next, dunk the cakes in the beaten egg mixture and then roll in the bread crumbs.
• Re-form cakes, saute on medium-high heat and serve!