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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Thursday, February 6, 2014

Chipotle Crab Cakes with Avocado sauce by Steven Dolby

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Serves 4 crab cakes
230g Claw crab meat
2 Green onion (sliced)
1 Tsp Fresh lime juice
20g Chipotle peppers in adobo sauce (finely chopped)
2 Tsp yellow Mustard
3 Tsp mayonnaise
Salt & Ground black pepper (to taste)
1 Egg
40g Panko bread crumbs

1/2 Medium onion (finely diced)
JalapeƱo (to taste, sliced)
Olive oil
1 Avocado
3 Tsp fresh Lime Juice
1/2 Cup mayonnaise
1/4 Milk

For Crab Cake Mixture:
1. In a bowl, combine crab meat, green onion, lime juice, chipotle pepper, mustard, mayonnaise, salt, pepper, egg, and bread crumbs. Mix lightly and place in the fridge.
For Avocado Sauce:
2. Place a pan on flame, pour olive oil, add onion and jalapeno and let sweat for 5 minutes.
3. In food processor, transfer the mixture; add avocado, lime juice, mayonnaise and milk. Blitz until smooth. Transfer to a bowl and pop in fridge.

4. Roll crab mixture into patties.
5. In a pan, heat oil and cook patties for about 4 minutes each side.

6. Garnish sauce with cilantro and serve on top of hot crab cake.


1 comment:

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