Chef Jon Buchanan
Trevisio
6550 Bertner
Houston, TX 77030
713.749.0400 (phone)
713.749.0401 (fax)
www.trevisiorestaurant.com
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Polenta
Crusted Crabcakes
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Ingredients
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Yields
20 crabcakes |
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1.
Jumbo lump crabmeat 3#
2. Pesto mayonnaise 2 cups
3. Wondra flour 5 tbs
4. Red bell pepper 1 each
5. Celery 2 ribs
6. Shallot 2 each large
7. Fine Herbs 2tbs
8. Garlic 2tbs
9. Granna cheese 1/4cup
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| Saute
vegetables and cool. Fold crabmeat pesto mayo
and vegetables together. Slowly fold in wondra
flour season to taste with salt and pepper. Weigh
out 3.5oz balls and refrigerate for thirty minutes.
Form into cakes and coat the top and bottom with
polenta. Saute until golden brown and finish in
350 degree oven for 10 minutes or hot all the
way through. |
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