This dish will give you a kick in the tastebuds! Crab cakes, chicory salad, and a drizzle of blackberry gastrique.
The following recipe was provided by a competitor from Food Network’s Family Cook Off. This recipe has not been tested. If you have made this recipe, make a comment or rate it now.
ingredients
Crab Cakes
Chicory Salad
Gastrique
directions
Blanch prawns in boiling salted water until just cooked, drain and cool immediately.
Set aside 6 prawns for garnish, finely dice the remaining prawns.
Mix crab, chopped prawns, celery, red pepper, cilantro and chives.
Stir in the mayonnaise, lemon zest and juice.
Add one cup of panko and combine together using your hands.
Form crab mixture into 4 large cakes (or 8 small ones).
Coat the cakes with remaining panko.
Chill until ready to fry.
Fry the crab cakes in oil over medium heat for approximately 4 minutes per side.
Drain and serve with chicory salad and drizzle with blackberry gastrique.
Toss lettuce leaves together.
In a stainless steel pot, simmer the red wine with quince jam until ¼ cup remains.
Add the blackberries and keep warm.