Chefs: Michelle & Christophe Poteaux
Bastille LLC
1201 N. Royal Street - Alexandria, VA 22314
Cakes:
1Lb fresh crabmeat
8oz cooked crawfish tails (unseasoned), cut in small chunks
1 egg, whole
2 T mayonnaise
1 T sesame oil
1 T shallots, finely chopped
1 t garlic, finely chopped
1 T chives, or scallions, finely chopped
1 t fresh ginger, freshly grated
½ t of "Piment d'Espelette" or 1 pinch of cayenne pepper
Zest and juice of half a lime
¼ C panko breadcrumbs
Salt and pepper to taste
Mix all ingredients together and shape the cakes. (It should be quite moist mix. Add breadcrumbs if needed).
Refrigerate for at least an hour before using.
In medium-heat non-stick sauté pan, sear the cake with 1 T vegetable oil until golden brown. Transfer to ovenproof pan and bake for 5 minutes at 375F.
Serve warm with Piquillo coulis and basmati rice or with a salad of bitter greens, such as endives or arugula.
Piquillo coulis:
8 oz can of piquillo peppers (or other roasted peppers)
1 T honey
1 pinch of Espelette or cayenne
½ C yogurt, plain
½ C water (if needed)
Salt and pepper to taste
Add peppers, honey, Espelette, and yogurt in blender. Blend until smooth. Add water as needed to get a smooth consistency.
Season with salt and pepper.
Use at room temperature or warm (but do not boil).
As Chef/owners of Bastille Restaurant, we do it all ourselves, from sourcing out the organic ingredients from local farmers to selecting the wines from small and less known wineries Read More
