The Bootlegger Recipe
Jumbo lump crab cake, jicama slaw, spicy red pepper coulis. Filet mignon 12 ounce, sautéed broccolini. Prime sirloin 16 ounce, sautéed broccolini.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare Crab Cakes
In a large bowl, gently combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, panko breadcrumbs, egg, salt, and black pepper. Form into patties and refrigerate for at least 30 minutes.
- 2
- 3
Prepare Red Pepper Coulis
Roast the red bell pepper over an open flame until charred. Place in a blender with olive oil and blend until smooth. Season with salt to taste.
- 4
- 5
Cook Broccolini
In the same skillet, add broccolini and sauté for 3-4 minutes until tender. Season with salt and pepper.
- 6
Cook Crab Cakes
In another skillet, heat oil over medium heat. Fry crab cakes for 3-4 minutes on each side until golden brown.
- 7
Plate and Serve
On a plate, serve the crab cake with jicama slaw on the side, filet mignon, and sautéed broccolini. Drizzle with red pepper coulis.