1 lb. jumbo lump crab meat
2 large scallops
3 Tbsp. mayonnaise
1 tsp. mustard grain
Salt & pepper
1 package unflavored gelatin
Fine sea salt and freshly ground black pepper
1 tablespoon olive oil
For the Tartare
2 ¾ lb. leeks (about 4), about 1 to 1 ½ inches in diameter
1 shallot, minced
¼ C. extra virgin olive oil
2 Tbsp. red wine vinegar
1 tsp. Dijon mustard
1 Tbsp. mayonnaise
½ tsp. granulated sugar
1 tsp. fresh ginger, grated or 1 tsp. pickled ginger, chopped
2 Tbsp. chives, minced
3 drops Tabasco sauce
½ tsp. fine sea salt, or to taste
1/3 tsp. freshly ground black pepper, or to taste
1. In a blender, blend the scallops with the mayonnaise.
2. Dissolve the gelatin in two tablespoons of water, for 2 second in the microwave. With a spoon, mix the scallop mixture and the gelatin together in a bowl with the crab meat, very tenderly. Divide the mixture by 4. Form the mixture into individual cakes. Place the cakes on a plate in the refrigerator.
1. Cut off the dark green tops of the leeks and discard or set aside for another use. Cut off and discard the root ends. Cut each leek lengthwise in half. Place each half cut side down and slice crosswise into 1-inch pieces. You should have about 1 ½ cups of leeks.
2. Fill a large bowl with warm water, and add the leeks to the water. Using your hands, separate the layers of leeks, and swish them in the water; the sand and dirt will fall to the bottom of the bowl. Let stand briefly. Then, with your hands or a skimmer, lift the leeks from the water without disturbing the sediment that has settled at the bottom.
3. Line a baking sheet with plastic wrap. Set a steamer basket in a pot over simmering water. Place the leeks in the basket, cover, and steam for about 8 minutes, or until they are bright and almost translucent. Spread the leeks evenly on the lined pan, and place in the refrigerator to cool quickly.
4. Once they are cool, chop the leeks until they are a thick, mushy consistency. Place them on a double layer of cheesecloth or a clean kitchen towel, and wring out all the excess water.
5. Combine the leeks, shallot, and olive oil in a medium bowl. Stir in the vinegar, followed by the mustard, mayonnaise, sugar, ginger, chives, Tabasco, salt, and pepper. Mix well. Taste and adjust the seasoning if necessary.
6. Place a 3-inch ring mold or round cookie cutter on a serving plate, fill with one-quarter (about 1/3 cup) of the tartare, and smooth the top. Remove the cutter, and repeat with the remaining plates.
7. Sauté the crab cake in a non-stick pan, bushed with 1 tablespoon olive oil, till golden brown. Take the crab cakes and place in the oven at 250 for 5 minutes.
8. Place a spoon of tartare on each plate. Place each cake on top of the leek tartare.
Phillips Original Recipe
Add Your Review (Will not be posted immediately)
Last Name and Email Address will not be displayed with your review