Seafood Month with Gourmet Crab Cakes in Rotator Brick Oven
October is National Seafood Month, so we asked our Corporate Chef Michael Kelly to cook up a specialty inspired by our home state In Rotator Brick Oven. Our Maryland crabs are a true delicacy and we relish the opportunity to promote sustainable seafood all year round. Chef Michael, who is also the Northeast, Midwest, Eastern Canada Regional Sales Manager at Marra Forni, came up with a gourmet spin on a local classic recipe that is easy to recreate anytime.
Even though most people don’t initially associate brick ovens with seafood, our clients and corporate chefs love the way that the high and consistent heat gives the perfect sear to scores of different proteins. Sizzling shrimp, roasted salmon, and perfectly flaky fish can all be created quickly in a Marra Forni oven. Our chefs also sear sea scallops and steam mussels in a succulent, fire-roasted sauce in under two minutes using our ovens. Quick yet satisfying dishes like these can easily translate into new and enticing menu items for restaurants. Increasing variety, productivity, and, of course, profits are an added benefit that our corporate chefs’ experience provides.
Chef Michael’s Crab Cake Recipe
One of the most challenging positions Chef Michael ever held was as the Chef for the Pittsburgh Steelers where he prepared 3 meals a day, six days a week for the team. It was that position, along with a lifetime of restaurant experience which taught him to create unique twists on crowd-pleasing favorites like crab cakes. Cooking them in the Marra Forni Rotator Brick Oven takes their flavor to new heights! In just six minutes you can enjoy a golden-crusted crab cake filled with tender meat and Maryland flavor!
- 1/3 c. mayonnaise
- 1 large egg, beaten
- 2 tbsp. Dijon mustard
- 2 tsp. Worcestershire sauce
- 1/2 tsp. hot sauce
- Kosher salt
- Freshly ground black pepper
- 1 lb. jumbo lump crabmeat, picked over for shells
- 3/4 c. panko bread crumbs (or saltines)
- 2 tbsp. Freshly Chopped Parsley
- Extra virgin olive oil, for coating the pan
- Preheat the Marra forni Rotator Brick oven to 750F degrees.
- Place a baking pan inside to preheat as well.
- Mix together all of the ingredients just to combine.
- Use your hands to pack the ingredients into 4 equal size balls, just until they hold together.
- Press together lightly to form patties.
- Carefully place a few tablespoons of olive oil on the preheated pan to and turn to coat.
- Place the patties on the pan and place in the oven set at a 90 degree rotation.
- Check after the first rotation or half way through and continue to cook for a total of 4 rotations (360 seconds) or until the crab cake is cooked through.
Plate and serve.
Note: Chef Michael chose to plate his crab cakes with Porcini Risotto and Balsamic Glazed Brussels Sprouts. Before serving, he topped them with Siracha Aioli and fresh herbs.
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