Recipe California Raisins, Crab & Cauliflower

by - Sunday, January 12, 2020

Wanna try the new recipe? Let's try this recipe by Chef Emmanuel Stroobant

Picture credit to California Raisins
Ingredients

40g
California Raisins

100g
Breadcrumb (seasoned)

2nos
Spring Onion

1nos
Large egg (lightly beaten)

50g
Mayonnaise

1tbls
Lemon Juice

1/2tsp
Garlic Powder

1no
Red Chilli

360g
Crab Meat (fresh preferred)

60g
Capers, drained

100g
Unsalted Butter, room temperature (for sauce)

50g
Unsalted Butter, room temperature (for cooking)

1tsp
Sherry Vinegar

60ml
Canola Oil

1nos
Cauliflower, cut in slice

20g
Fresh Parsley (minced)

2g
Nutmeg (freshly grated)

To Taste
Kosher Salt

To Taste
Black Pepper (ground)


Method


  1. In a large bowl, combine 40g breadcrumbs, spring onion, egg mayonnaise, lemon juice and garlic powder. Fold in the crab. Season to taste with salt and pepper.
  2. Form into 12 small patties. Coat with remaining breadcrumbs and pan-fry in butter until golden brown on both sides. Transfer on absorbing paper.
  3. In a small saucepan, combine the capers, raisins and 175ml of water. Simmer over moderately low heat for 10 minutes until the raisins are plump ; do not boil. Transfer to a blender and puree. With the blender on, add 100g of the butter, 1 tablespoon at a time, until incorporated. Add the sherry vinegar to the caper-raisin sauce. Season with salt, pepper and nutmeg.
  4. In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add cauliflower and cook over moderately high heat, turning, until crisp-tender. Transfer on absorbing paper.
  5. Reheat the caper-raisin sauce. Add parsley and serve hot.
  6. Option to make a cauliflower puree with the trimming of cauliflower and cream to avoid wastage.


For more recipes, please visit https://calraisins.org/


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