BarryReeves Owner/Operator Of Miss Johnnies in Krotz Springs

Crab Cakes with Eggplant

Crab Cakes with Eggplant

• 1 lb Crab Meat picked clean
• 2 C Eggplant peeled & diced
• 1 med Onion diced
• 1 med Bell Pepper diced
• 3 cloves Garlic diced
• 1 Tsp Fresh Thyme chopped
• 1 C Pepper Jack Cheese shredded
• 4 Tbsp Butter for cooking
• 1 C Seafood stock
• Salt & Pepper to taste

• 1 Filet of Fish diced (Tilapia)
• 1 Egg
• 1 Tbsp Worcestershire Sauce
• 1 Tbsp Hot Pepper Sauce
• 1 Tbsp Ground Mustard
• 1 Tbsp Crushed Red Pepper
• Salt & Pepper to taste
• ½ C Heavy Whipping Cream

Method, For Hot Crab Meat Mixture:
Place butter in hot skillet. Very quickly put all vegetables into skillet add salt & pepper and Sautee for 1-2 minutes until starts to brown. Pour in seafood stock and stir. Cook for another 5 minutes until vegetables are tender and liquid has almost cook out. And crab meat and cheese, stir until well blended. Remove hot mixture to a bowl and place in refrigerator for ½ hour to cool.

Method, For Cold Mousse:
Place diced fish in blender. Pulse 4-times until well chopped. Add egg and all seasonings. Turn on processor and add the heavy whipping cream slowly. Blend on high for 3 minutes until mixture thickens to a mayonnaise consistency. Combine the mousse mixture with the crab meat mixture. Portion out and form into patties. In a hot skillet add 3 Tbsp olive oil. Fry crab cakes until golden brown on both sides. Serve immediately.