Disneyland's New Orleans Crab Cakes

New Orleans Crab Cakes

Ingredients

1 lb. imitation crab, finely chopped
1/2 lb. snow crab, finely chopped
3 large mushrooms, minced
2 Tbsp. chopped green onion
2 Tbsp. minced onion
1tsp. dried parsley
2 cloves minced garlic
1 large shallot peeled and minced
1 tsp. chicken base
1/4 tsp. ground mustard
1/4 tsp. cayenne Pepper
1/4. white pepper
2 Tbsp. cooking sherry
1/4 tsp. thyme
1 Tbsp. Worcestershire sauce
1 cup heavy cream
1/2 cup bread crumbs
2 Egg yolks
2 Tbsp Margarine or butter

Directions

Melt Margarine in pan, add Mushrooms, Garlic, Shallots onion and Green onions, Parsley and sauce until tender.

Add all Crab meat and saute over medium heat until hot, stirring constantly.

Add bread crumbs, mix well, and turn off heat.

Place mixture on cookie sheet, cover and refrigerate until cool (approximately 1 hour).

Breading

Ingredients

3 Eggs
1/4 cup flour
1/2 cup bread crumbs
1 cup canola oil

Directions

When cool, divide mixture into 12 equal peices. Form so that they are round and approximately 1/2' thick. whip eggs in bowl. Dust the cakes in flour, dip in eggs and then roll in bread crumbs.

Preheat oven to 350.

Heat salad oil in skillet until hot. place crab cakes in pan and lightly brown on both sides. Remove from skillet and place in 9x13 baking dish. Bake in 350 oven for 10 minutes. Seve with cajun pepper sauce and garnish with fresh chopped chives.

Disneyland's Blue Bayou Seafood Salad

Blue Bayou Seafood Salad

Ingredients

6 oz. Lobster Tail, cooked, no shell
1 tablespoon Celery, finely diced
1 tsp. Green Onions, finely chopped
1 tsp. Lemon Juice
2 tsp. Mayonnaise
1 tsp. Dijon Mustard
Dash White Pepper
Dash Tabasco sauce
Salt To taste

Directions

Slice four thin (1/8") lobster medallions for garnish. Dice the rest into 1/4" cubes for use in salad mixture. Combine all ingredients and store in refrigerator.


Garnish

Ingredients

Cucumber, thinly sliced (approx. 22 pieces)
1/2 small Smoked Salmon
2 slices Cooked shrimp, shell off
2 Cooked crab claws
2 Enoki mushrooms
12 pieces Diced Tomato
2 tblsp. Radish sprouts
1 dozen springs Edible flower
1 Whole dill
1 sprig

Directions

Place cucumber slices around inside of a 2-3" cookie cutter on plate. Fill with lobster salad mixture. Remove cookie cutter. Lay lobster medallions on top. Garnish mold with tomato, flower, and dill. Roll salmon slice around six mushrooms and garnish one on each side. Lay shrimp and crab claws on sides of plate, garnishing with radish sprouts.