Wednesday, March 20, 2013

Blackened Yellow Tail, Crab Cakes & Spicy Thyme Corn

As the weather begins to warm up and with today being the official first day of Spring we find ourselves looking in the ocean for most of our meals, because we love fish and it keeps up feeling light on our feet. The other day we whipped up some blackened yellow tail, crab cakes and corn recipe that takes less than 30 minutes start to finish and after a fellow sneaker junkie, lover of fine art and all around good homeboy of ours asked for the recipe we decided why not post it up for everyone to enjoy.

Good lookin' out Stats on all the continued support of the site and everything The Supreme Plate does. (click read more for the entire recipe.)
Spicy Crab Cakes
1 tablespoon olive oil
1 cup yellow onions (small dice)
½ cup celery (washed thoroughly, peeled and diced fine)
½ cup red bell peppers (washed thoroughly, deseeded and diced fine)
1 – 2 TBS Mayonnaise
1 heaping TBS Spicy Brown Mustard 
1.5 cups plus 2 tablespoons dried fine bread crumbs (Italian Seasoned Preferred)
¼ - ½ cup Matzo Meal
2 TBS The Supreme Plate Seasoning, recipe follows
1 lb jumbo lump crabmeat, (picked for shells and cartilage)
½ cup all-purpose flour
1 egg
½ cup whole milk
½ cup vegetable oil
¾ tsp smoked paprika
½ tsp cayenne powder

Pre your heat oven to 200° and place a cookie sheet lined with aluminum foil in the oven (this will keep your cakes warm as you make them in batches without drying them out)
Heat the olive oil in a large, heavy skillet over medium-high heat.
Add the onions, celery, bell peppers, cayenne powder, paprika and cook, stirring, until soft, about 3 minutes.
Remove from the heat and let cool.

Combine the mayonnaise, a little at a time, with the cooked vegetables, ½ cup plus 2 TBS of the breadcrumbs and 1 TBS of The Supreme Plate Seasoning in a large bowl, and mix well.
Gently fold in the crabmeat.
Combine the flour with 1 1/2 tsp of The Supreme Plate Seasoning in a shallow bowl and mix well.
Combine the remaining 1cup of bread crumbs with the remaining 1 1/2 teaspoons of The Supreme Plate Seasoning in another bowl.
Whisk 1 egg with the milk in another bowl.
Using your hands, form the meat mixture into rounds the size of a golf ball or slightly bigger, packing gently but firmly.
Dredge each crab cake in the flour mixture, then in the egg wash, then the breadcrumb mixture, shaking to remove any excess breading.

Form all of the crab cakes first, so that your hands are clean while doing the frying.

Heat 1/2 cup of vegetable oil in a large, heavy skillet over medium heat.
Pan-fry the crab cakes 3 or 4 at a time until golden brown, about 4 1/2 minutes per side.
Drain on paper towels and place on the cookie sheet in the oven to keep warm.
Serve hot.

The Supreme Plate Seasoning:
2 1/2 TBS             Paprika
2 TBS                   Kosher Salt
2 TBS                   Garlic Powder
1 TBS                   Black Pepper
1 TBS                   Onion Powder
1 TBS                   Cayenne Pepper
1 TBS                   Dried Oregano
1 TBS                   Dried Thyme
¼ TBS                  Brown Sugar
1 tsp                   Dark Chili Powder
Combine all ingredients thoroughly.

Spicy Thyme Corn
1 (14.5oz) can Corn (drained well)
3 TBS Butter
2 sprigs of Thyme (washed & leaves removed)
Kosher Salt
Black Pepper
A pinch of Cayenne Powder

Melt 2 TBS butter in a skillet over medium heat.
Add corn, cayenne, black pepper, Kosher salt and stir occasionally for 2 mins.
Toss in time remaining 1 TBS of butter, cover and let simmer on low heat 7 to 10 mins or until everything else is done.
Prior to serving re-season if necessary.

Blackened Yellow Tail Snapper
4 Red Snapper or Yellow Tail fillets
¼ lb Unsalted butter
Garlic Chili Srirachi Sauce
Blackening Seasoning, recipe follows
Lemon wedges

Heat a cast iron skillet over high heat for about 10 minutes.
Melt butter in the skillet and then pour onto a plate.
Pat the fillets dry with a paper towel.
Dip each fillet in butter so that each side is coated.
Sprinkle blackening seasoning on a plate or shallow dish and firmly press both sides of each fillet until fully coated.
Place the fish in the hot skillet
Cook about 2 to 3 minutes or until the underside looks charred.
Turn and cook about 2 to 3 minutes until done.
Spread some Garlic Srirachi sauce on a plate and fan out with a spoon, then place the fish on top of the chili sauce.
Garnish with lemon wedges.

Blackening Seasoning:
2 TBS sweet paprika
4 tsp salt
2 tsp granulated garlic
2 tsp onion powder
2 tsp cayenne pepper
1 ½ tsp ground white pepper
1 ½ tsp ground black pepper
1 tsp dried oregano leaves
1 tsp dried thyme leaves
Combine all spices and mix well.

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