(WSVN) - A South Florida chef is getting ready for a seafood festival. He’s cooking up a delicious crab cake. Let’s grab a Bite with Belkys.
The Chef: Peter Vouthy
The Restaurant: RED, Miami Beach
The Dish: King Crab Cake
Ingredients:
4 oz Shelled Alaskan King Crab (can also use jumbo lump crab)
2 oz house mayonnaise
1 tbsp Dijon mustard
1 tbsp chopped chiles
1 tbsp parsley chives
Kosher salt and Fresh Black Pepper to taste
Corn salsa:
1 cup shucked fresh corn
1 tbsp Sherry Vinegar
1 tbsp Chopped Peppers
Picked Parsley and Tarragon
Kosher Salt. Fresh Black Pepper
Combine all ingredients. Season to taste with salt and pepper
Remoulade
1 cup mayonnaise
1 tsp Old Bay
1 tbsp chopped cornichons
¼ tsp hot sauce
¼ tsp Colemans mustard
Mix all and adjust seasoning accordingly
Method of Preparation:
- Heat a saute pan over medium heat and add canola oil.
- When the pan is hot, sear the crabcake.
- When golden brown on one side, flip and place in the oven at 400 degrees to finish.
- Bake until hot and golden brown on top.
To Plate:
- Spread the remoulade on the plate and spoon the corn salsa so that the seared crabcake can be placed on top.
RED
801 South Pointe Drive
Miami Beach, FL 33139
305-534-3688
www.redsobe.com
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