Gluten Free Recipe from Samba Grille's Chef
Posted: April 29, 2011 | By: PRIME Living | Photo: Jack Thompson
Chef Cesar Rodriquez of Samba Grille, shares with PRIME Living how to make his delicious and surprisingly easy to make Crab Cakes. That are gluten free too!
Jumbo Lump Crab Meat 1 lb
Boiled Yucca (Grated) 4oz
Chives 1 tsp
Parsley 1 tsp
Crushed Red Pepper 1/4 tsp
Warmed Butter 1 tbsp
Mix all of the ingredients (except crab meat) Fold big chunks of the crab meat into the mix very carefully. Then form crab cake using about 3 oz per crab cake.
Then start the Maracuya Butter:
Olive oil 1 oz
Butter 1 lb
Maracuya Pulp (Passion Fruit) 8 oz
Heavy Cream 6 oz
Sliced Shallots 3 oz
Garlic Puree 1 oz
White wine 8 oz
Salt 1 tsp
White Pepper ¼ tsp
In a sauce pan sauté the shallots in olive oil until soft. Add Garlic puree and cook for 30 seconds. Add the maracuya pulp and simmer for 5 minutes. Add Cream, wine, salt, and white pepper and simmer for 6 minutes at medium heat. Cut the butter in cubes and add to the mix with a wire whisk until all the butter is incorporated. Pour the entire mix in a blender at low speed until completely mixed and pureed. Keep the sauce at a 130°.
Visit Samba Grille at 530 Texas Avenue, sambagrillehouston.com