Lebanese Food / Wine and Culinary Traditions

Lebanese Food / Wine and Culinary Traditions
Spring time always inspires me...

Friday, April 12, 2013

Barbara Meats the Fish

Ruby red beetroot infused salmon
A few days ago I was invited by founder of Meat the Fish, Karim Arakji and Reem Azoury (chef consultant) with a very interesting group of people.  Reem and Chef Mohamad Naccache, better known as Chef Mood cooked for us a very delicious meal that I simply could not resist to share with you my beloved readers. Carlos Khachan took care of the wine. We started with a French wine (Saveur de Midi, Corbiere, 2011 made with carignen, and black grenache grapes then we continued with a Lebanese wine (Domaine de Baal) produced in Zahleh from cabernet sauvignon, merlot and syrah grapes. Last but not least, champagne was served - Charles Weiss. Perfect!
Ruby red, beetroot infused salmon, crudo
Organic salmon sashimi with ginger teriyaki dressing
Mini crab cakes with wasabi mayo
Ginger & garlic stir-fried kale
Oven-roasted brill in wine & lemon Sauce
Squid ink freekeh risotto with mushrooms
Cod fillets, rolled with pine nuts and watercress
Jumbo shrimp, in ginger and peanut sauce over citrus basmati rice
Lemon cauliflower mash
Cinnamon & Brown Sugar Apple Cake

  • 1 Box fresh crab meat 450 Gr. picked free of shells
  • 2 Tbsp. Mayo
  • 1 Tbsp mustard
  • 1 lightly beaten egg
  • 1 small finely chopped red onion
  • 3 Tbsp. previously sauteed yellow onion, cooled
  • 1/4 cups finely chopped parsley & cilantro
  • Chives, if you find any, add around 4 Tbsp.
  • Panko 1/4 cup
  • Black pepper to taste
  • Canola oil for sauteing

  1. Pick through crabmeat to make sure all shells are out, and keep refrigerated.
  2. Saute finely diced yellow onion, till deep caramel color is reached, set aside, till cool or at least at room-temperature
  3. Finely chop red onion
  4. Finely chop all herbs you are using
  5.  Whisk egg
  6. Place crabmeat in a bowl, add all ingredients except egg & panko. Mix gently with a fork until well incorporated. Taste and adjust seasoning now. This is how your crabcakes will taste when you cook them.
  7. Add egg & panko, mix well
  8. Have a sheet pan ready, and start shaping them by placing mixture inside ring. You decide whether you want them mini for an appetizer size, or larger for a nice dinner portion.
  9. Place tray covered with plastic in fridge for at least 2 hours, or overnight. When you take them out to cook, gently take each crabcake and dust it with extra panko so when you cook them, you develop a nice crust.
  10. When you are ready to cook them, place a large non-stick skillet on the heat and add enough oil to cover the base. Once the oil is hot, slide them gently and make sure not to overcrowd your pan, they should not touch each other. After a couple of minutes, flip them with a narrow steel spatula. Let them cook another minute. You need to cook them on medium heat to get a nice brown crust.
  11. Slide tray into pre- heated oven, let them cook for another 6-8 minutes.

A good way to hold the crabcakes until you are ready to serve them, is to keep them in the oven at the lowest temperature. Do not hold for more than 30 mins. or they risk getting dry.

To serve:

Serve with your favourite greens and a wasabi mayo or, on a soft hamburger bun with MarieRose sauce & lettuce. A good accompaniment is to make cole slaw or a potato salad.

Serving: If you are making mini crab cakes, 1 box will serve 6.
If you are making larger ones, you will get around 4 cakes.
If you are making more than amount provided, double or triple.

No comments: