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Crab Cakes Recipe from Coral Reef Restaurant


For the Asian vinaigrette:
2 tablespoons coffee
2 tablespoons low­sodium soy sauce
1/4 cup olive oil
1 tablespoon hot sesame oil (spray)
1/2 tablespoon honey
Salt and pepper to taste

For the roasted­corn salsa:
3/4 cup roasted corn kernels (1 to 2 ears)
1/4 cup diced tomato
1/4 cup diced onion
1/4 cup diced bell pepper
2 teaspoons rice vinegar
2 teaspoons olive oil
Juice from 1 lime
Salt, pepper, and Tabasco to taste

For the crab cakes:
6 tablespoons heavy cream
8 ounces crab claw meat
1 small carrot, minced
1 small celery stalk,minced
1 tablespoon bread crumbs
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
Pinch of crushed red pepper flakes
Dash of Tabasco
1/2 teaspoon olive oil
10 ounces mixed greens

Yield: 4


Roast corn kernels: Wrap ears of corn with husks removed in aluminum foil and bake in a 450­degree oven for 15 minutes. Set aside to cool.

Place all vinaigrette ingredients in a jar and shake to combine. Set aside. Cut cooled corn kernels from cob and mix kernels and all other salsa ingredients together in a medium bowl. Season to taste and set aside.

Preheat oven to 350 degrees. Bring cream to a simmer in a small skillet over medium heat, stirring frequently until reduced by half (4­5 minutes).

Pat the crabmeat dry and combine with cream, carrot, celery, bread crumbs, salt, peppers, and Tabasco in a large bowl. Form four patties.

Heat an oven­safe skillet over medium­high heat for 3­4 minutes. Carefully add olive oil. Fry for 1 minute, or until browned, on each side.

Place in oven until warmed through (5­8 minutes). Serve over mixed greens tossed in Asian vinaigrette. Top with roasted­corn salsa.



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