Based on the overwhelmingly positive responses from our wonderful Facebook Fans, we present to you a behind-the-scenes look inside the kitchen of GW Fins at the creation of the Jumbo Lump Crab Cake appetizer.
Note: We have had to omit ingredients' portion sizes as well as cooking instructions from publication; the full recipe is a trade secret and both Chefs Tenney and Mike insist that the ultimate Crab Cake experience exists only within the walls of GW Fins.
In any case, here's to all you imaginative foodies out there...give this a whirl!
Step One: Acquire fresh Louisiana Gulf Jumbo...
1 lb. catfish filets
2 c. heavy cream
2 tbsp. Glace de Fruits de Mer Gold *
2 tbsp. dijon mustard
½ c. diced green onion
1 tbsp cooked lobster roe or orange tobiko
8 oz. Jumbo lump blue crabmeat
1 tsp. salt
¼ c. sauteed mushrooms, chanterelles or porcini
2 tbsp. diced cooked Smithfield or Country ham
¼ c. fresh pea shoots
2 oz. boiling water
1 stick salted butter
1 package gyoza skins
1 tbsp. cornstarch and water slurry
- Food processor,
- Meat grinder (optional)
- Stainless steel bowls