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Stephanie Abrams Chef Blog. . . Crab Cake & Raisin Nut Rolls Recipes from Plaza Athenee Hotel NYC
Posted 11-12-2017 at 12:24 PM by Stephanie Abrams
You are going to enjoy these two items (serve together!) whose recipes were generously shared with me by the Plaza Athenee Executive Sous-Chef Alfred Thomas. ENJOY!
For more info on this hotel and photos visit www.sAbrams.com/blog!
Recipe I: Crab Cakes
1 pound-jumbo Lump blue crab meat, picked over the shells
1/3 cup Mayonnaise
½ cup panko bread crumbs
1 large egg, beaten
2tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
3 dashes Tabasco
¼ small dice sweet bell pepper
½ teaspoon paprika
Kosher salt
Freshly ground black pepper
3 tablespoon vegetable oil/unsalted butter
-In a large mixing bowl, combine half of the crabmeat, panko, eggs mustard, Worcestershire, tabasco and paprika. Season with salt and pepper and stir until thoroughly combined.
-Gently fold in the remaining half of crabmeat and sweet red pepper, try not to break apart the lumps of meat as you stir, gently coat in bread crumbs and shape into 2oz patties and arrange on parchment-lined sheet pan.
-In a medium cast iron nonstick skillet, heat oil/or butter over medium-high heat. Add 2oz patties and cook and cook for 3-4 minutes on each side or until golden brown and finish in oven
Alfred Thomas
Executive Sous Chef
Recipe II: Nut and Raisin Bread
2 cups all-purpose flour
2/3 cup white sugar
1tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon ground cinnamon
1 egg, beaten
1 cup applesauce
3 tablespoon butter, melted
1 cup raisin
½ cup chopped walnuts
-Preheat oven to 350 degrees F ( 175 degree C ). Lightly grease muffin pan
- in a large bowl, mix together flour, sugar and cinnamon and the rest of dry ingredients
-in a separate bowl, beat together egg, applesauce and butter
-mix applesauce mixture into flour mixture until combined
-fold in raisin and chopped walnuts into prepared muffin pan
-bake in preheated oven for 45 minutes, until toothpick inserted into center of loaf comes out clean, allow to cool and serve warm
For more info on this hotel and photos visit www.sAbrams.com/blog!
Recipe I: Crab Cakes
1 pound-jumbo Lump blue crab meat, picked over the shells
1/3 cup Mayonnaise
½ cup panko bread crumbs
1 large egg, beaten
2tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
3 dashes Tabasco
¼ small dice sweet bell pepper
½ teaspoon paprika
Kosher salt
Freshly ground black pepper
3 tablespoon vegetable oil/unsalted butter
-In a large mixing bowl, combine half of the crabmeat, panko, eggs mustard, Worcestershire, tabasco and paprika. Season with salt and pepper and stir until thoroughly combined.
-Gently fold in the remaining half of crabmeat and sweet red pepper, try not to break apart the lumps of meat as you stir, gently coat in bread crumbs and shape into 2oz patties and arrange on parchment-lined sheet pan.
-In a medium cast iron nonstick skillet, heat oil/or butter over medium-high heat. Add 2oz patties and cook and cook for 3-4 minutes on each side or until golden brown and finish in oven
Alfred Thomas
Executive Sous Chef
Recipe II: Nut and Raisin Bread
2 cups all-purpose flour
2/3 cup white sugar
1tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon ground cinnamon
1 egg, beaten
1 cup applesauce
3 tablespoon butter, melted
1 cup raisin
½ cup chopped walnuts
-Preheat oven to 350 degrees F ( 175 degree C ). Lightly grease muffin pan
- in a large bowl, mix together flour, sugar and cinnamon and the rest of dry ingredients
-in a separate bowl, beat together egg, applesauce and butter
-mix applesauce mixture into flour mixture until combined
-fold in raisin and chopped walnuts into prepared muffin pan
-bake in preheated oven for 45 minutes, until toothpick inserted into center of loaf comes out clean, allow to cool and serve warm
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