Steal this Baltimore crab cake recipe

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.

THIS WEEK: Doc’s Signature Trio: Baltimore Crab Cakes, Spice Rubbed Jumbo Prawns, Pan Seared Diver Scallops, Orlando, Fla.

It has been said that good things come in threes! That’s definitely the case with Doc’s Signature Trio at Doc’s Restaurant in Orlando, Florida. Baltimore Crab Cakes, Spice Rubbed Jumbo Prawns, and Pan Seared Diver Scallops … a seafood lover’s delight! There are several components to this recipe, but creating it all from scratch is well worth the effort! And, your guests will marvel at your culinary work of art!

About the chef

Jack Edwards

A distinguished chef with more than three douncesen culinary medals and awards to his credit, Neil Connolly has prepared cuisine at restaurants, country clubs and private galas among other venues. The Boston native implements his New England influence with Florida’s bounty of fresh ingredients at Doc’s Restaurant, the dining destination across the street from the Orlando Regional Medical Center.

Connolly, co-owner of the restaurant with orthopedic surgeon Dr. Thomas Winters, serves as the executive chef. He never attended culinary school, instead honing his craft in professional kitchens at restaurants, hotels and private clubs for more than 40 years. At the Culinary Olympics in Germany, Connolly earned four gold medals and a perfect score in the world competition. He was named a distinguished visiting chef at Johnson and Wales University. Connolly was inducted into the American Academy of Chefs, Confrie La Chaine des Rotisseurs Society, Verband der Koche Osterreichs, Landessektion Tirol Innesbruck Austria, and the Honorable Order of the Golden Togue Society.

Connolly’s career advanced into an unexpected direction one night when he was executive chef at the Dunfey Hyannis Hotel. The general manager alerted him that a member of the Kennedy family had called. “He said that their personal chef was sick, and they wanted to see if I could cover a dinner party for 60 that night,” Connolly explained. The impromptu dinner led to a 10-year stint as personal chef to America’s version of the Royal Family.

Surprisingly, Doc’s represents Connolly’s first restaurant venture. His son, Sean Connolly introduced him to Dr. Winters, who was interested in opening a restaurant, Connolly excitedly accepted the opportunity. At Doc's, Connolly’s commitment to using the freshest ingredients and making everything from scratch may be a reason why he has already made an impression on Central Florida’s restaurant industry. “I believe in a fresh product presented artfully on the plate,” Connolly said. “I think food must look wonderful as well as taste wonderful.”

Connolly is preparing to release a cookbook in late 2005 titled, “Recipes From The Kennedy Kitchen,” about his former role as the Kennedy family chef which will include photos of the Kennedy family, food images, stories and 150 of the family’s favorite recipes.

Spice Rubbed Jumbo Prawns Ingredients

Shrimp
2 large gulf shrimp, peeled and deveined
1 tablespoon Cajun spice
2 tablespoon barbecue sauce (see recipe)
2 slices pancetta (Italian bacon)

Stuffing
2 tablespoon cream cheese
1/2 clove garlic, minced
1/2 tablespoon chopped basil

Garnish
1/4 teaspoon black sesame seeds
Baby green pea tendrils
Barbecue sauce (see recipe)

Barbeque sauce ingredients
1 cup of ketchup
2 ounces brown sugar
1/4 cup orange juice
4 tablespoon honey
1 tablespoon Worcestershire sauce
1-1/2 tablespoon A-1 sauce
1/2 tablespoon garlic
1 tablespoon fresh ginger, chopped fine
A dash of Tabasco
1/3 cup cider vinegar

Sour melon sauce ingredients
1/4 honeydew, seeded, peeled, diced
2 tablespoon yellow miso
1/2 teaspoon sugar
1 teaspoon rice wine vinegar
1 ounce Midori liquor
2 tablespoon  honey
Black sesame seeds for garnish

Baltimore crab cakes Ingredients
6 ounce jumbo lump crab meat
1 slice white bread, crust off, small dice
1/4 teaspoon shallots, finely diced
1/4 teaspoon chives, finely diced
1 whole egg
1 teaspoon mayonnaise
1/4  Dijon mustard
1/4 teaspoon lemon juice
Salt and pepper to taste
2 tablespoon butter

Lobster slaw ingredients
2 tablespoon rice wine vinegar
1/2 teaspoon sugar
6 tablespoon canola oil
1/2 cup napa cabbage, shredded
1/2 ounces Maine lobster meat, diced
Salt and pepper to taste

Mustard remoulade ingredients
1 tablespoon whole grain mustard
1 teaspoon mayonnaise
1/4 teaspoon lemon juice
1/4 teaspoon Dijon mustard
A dash of Tabasco
A dash of Worcestershire

Pan seared diver scallops ingredients
1 scallop
1 teaspoon seasoned flour (salt and pepper to taste)
1 tablespoon whole butter
White wine, to taste

Beurre blanc ingredients
1/2 teaspoon shallots, peeled, sliced
1/4 ounces white wine vinegar
1/4 ounces white wine
1/2 teaspoon chopped garlic
1/2 teaspoon pickled ginger, diced
1 teaspoon key lime juice (or lime juice)
5 black peppercorns
1/4 ounces heavy cream
2 ounces whole butter, room temperature
Splash of cold water
1/4 teaspoon chopped chives

Potato basket ingredients
4 cup canola oil
1/2 Idaho potato, shredded

Steal This Recipe® step-by-step Instructions:

Spice Rubbed Jumbo Prawns instructions
Preheat oven to 375 degrees.

1) Slice back of shrimp for stuffing
2) Refrigerate until ready to stuff
3) In blender, blend cream cheese, garlic and basil, refrigerate for 30 minutes
4) Dredge shrimp with Cajun spice
5) Stuff each shrimp with cream cheese mix
6) Wrap each shrimp with pancetta, secure with toothpick
7) Using char-broiler or grill, mark shrimp for 2 minutes each side
8) Remove from grill. Brush with barbecue sauce (see recipe)
9) Place shrimp in oven for 5 minutes, or until cooked through

Barbeque Sauce instructions
1) Using a mixing bowl, blend all ingredients well by hand
2) Refrigerate until ready to use
Yield 1 cup (Also great on chicken, beef, and pork)

Sour Melon instructions
1) Combine all ingredients in a blender on med-high speed until homogenized
2) Set aside until ready to serve
3) Garnish with black sesame seeds when serving

Baltimore Crab Cakes instructions

Preheat oven to 375 degrees.

1) In a bowl, whisk one egg
2) Gently fold in all ingredients (except butter) until combined
3) Shape crab cakes into 3 ounces patties
4) In a hot sauté pan, add 2 tablespoon of butter
5) Lightly brown crab cakes on both sides
6) Remove from sauté pan
7) Using a small oven pan, bake for 5 minutes or until done

Lobster Slaw instructions
1) In a bowl, combine all ingredients until well-blended, using a whisk
2) Refrigerate until ready to serve

Mustard Remoulade Instructions
1) In a bowl, combine all ingredients using whisk until well-blended
2) Set aside until ready to serve

Pan seared diver scallops instructions
1) Dredge scallop in flour
2) In a hot sauté pan, add whole butter
3) Lightly brown scallop on both sides
4) Deglaze pan with white wine to taste
5) Remove scallop from pan until ready to serve

Beurre blanc instructions
1) In a small saucepan, heat shallots, white wine vinegar, white wine, and whole peppercorns
2) Reduce until sauce takes on a syrup consistency (less than 1 minute)
3) Remove from stove
4) Strain through fine sieve into another pot
5) Add splash of cold water and room temperature butter while whisking constantly
6) When butter is incorporated, add chives, ginger and garlic

Yield 2 ounces

Potato basket instructions
1) Using mandolin or vegetable slicer, shred potato using julienne blade
2) Heat oil to 350 degrees
3) Arrange shredded potato in a potato nest basket
4) Deep fry until golden brown
5) Remove potato nest, set aside until ready to serve

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Plating instructions
1) In 375 degree oven, bring shrimp, scallops, and crab meat to temperature (3-4 minutes)
2) On hot service plate, apply 2 tablespoons sour melon sauce, potato basket, and slaw in three different locations on plate.
3) Place shrimp on top of melon sauce and garnish with black sesame seeds and baby green pea tendrils
4) Place scallops in potato basket, pouring beurre blanc over scallops
5) Place crab cakes over lobster slaw and add a dollop of mustard remoulade to the top of each
6) Serve immediately

Doc's Restaurant
1315 S. Orange Ave.
Orlando, Fla.
32806 407-839-3627
www.docsrestaurant.com

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