Grayton Beach Florida Recipes

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RED BAR CRAB CAKES



Red Bar Crab Cakes image

This recipe was given to us at the Red Bar in Grayton Beach, Florida. They make the best crab cakes I've ever tasted. They're served with a Lemon beurre blanc sauce drizzeled over them recipe not included... I still have to find a good one, but this is a start. The recipe was originally entitled "Olivier's Crab Cakes", but most patrons of the restaurant would not recognize them by that name.

Provided by Ian Magary

Categories     Crab

Time 4h8m

Yield 20 serving(s)

Number Of Ingredients 18

3 lbs blue jumbo lump crab meat
1 whole onion (diced)
1 bunch green onion (diced)
1 red bell pepper (diced)
1 yellow bell pepper (diced)
1 whole garlic clove (minced)
1 cup parsley (chopped)
1/2 cup fresh basil (chopped)
2 tablespoons garlic powder
1 tablespoon dried thyme
salt
black pepper
1/4 lb butter
1 quart heavy cream
6 tablespoons flour
2 cups breadcrumbs
1 cup Dijon mustard
3 tablespoons olive oil

Steps:

  • To bind the crabmeat, melt 6 tbsp of butter and cook the onions, peppers, and garlic until transparent.
  • Add remaining butter till melted on low heat.
  • Add flour. Mix well with butter and vegetables until it becomes a light roux.
  • Add cream, mustard, basil, garlic powder and thyme. Leave on low heat, stirring frequently unitl very thick. Cool the sauce at room temperature.
  • Take the crabmeat, mix the sauce with the bread crumbs until you get a dough. Make 3-ounce patties (make sure they're neither sticky nor dry). Refrigerate at least 3 hours.
  • To cook, in 3 tbsp olive oil, sear the crab cakes, lightly dipped in flour and fry to a golden brown.
  • Try a lemon beurre blanc or roasted peppers sauce for drizzling over the top.

TOMATO BASIL DRESSING



Tomato Basil Dressing image

Make and share this Tomato Basil Dressing recipe from Food.com.

Provided by Ian Magary

Categories     Salad Dressings

Time 10m

Yield 1 bottle dressing

Number Of Ingredients 9

3 cups olive oil
1 1/2 cups red wine vinegar
1/2 cup brown sugar
1/3 of a can tomato paste (4 oz)
1 teaspoon fresh minced garlic
1 teaspoon dry basil
1/2 teaspoon dry oregano
1 tablespoon Worcestershire sauce
2 egg yolks

Steps:

  • In a large stainless steel bowl, put the egg yokes in and whisk using a thin wired whip until the eggs turn light yellow. Add the oil, slowly whipping continuously. Add the red wine vinegar and all other ingredients. Voila!

Nutrition Facts : Calories 6334.4, Fat 656.2, SaturatedFat 92.4, Cholesterol 332, Sodium 255, Carbohydrate 115.2, Fiber 0.7, Sugar 108.7, Protein 5.5

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