Toscano Crab Cigar with basil avocado puree, cucumbers, and preserved lemon. Serves 8
Chef Eddie Tancredi is a world renowned Chef that has competed in over 30 international and national culinary competitions. Chef Tancredi was the 2013 chef of the year through the American Culinary Federation & was a member of the 2012 Culinary Olympic Team.
“This is my version of a crab cake. It is my Crab Cigar. The idea came to when I was practicing for one of my culinary competitions and had a vision to come up with a reverse way to do a crab cake. So instead of folding panko into the mixture, I thought why not have bread on the outside and filling in the middle and roll like a Toscano?” – Chef Eddie Tancredi
8 Slices White pullman bread
2 Egg yolks
6 oz Crab meat
1 Tbs Seafood seasoning
4 oz Mayonaise
1 Lemon, juiced
1 oz Bread crumbs
In a bowl, mix crab, seafood seasoning, mayonnaise, lemon juice, and bread crumbs. Place in a piping bag.
Lay bread on plastic wrap and brush with egg yolk.
Pipe crab filling and roll bread around filling
Wrap with plastic wrap and place in fridge.
Portion and fry at 350 degrees F.
37 grams Creme Fraiche
2 Limes, juiced
1 Lemon, juiced
4 shakes of Tobasco sauce
4 grams Salt
25 grams Cold water
5 Basil leaves
20 Spinach leaves
10 grams Olive oil
Place all items in blender and puree until smooth.
Taste for seasoning.
4 oz Water
4 oz Sugar
2 Coriander seeds
2 Black peppercorns
1 Sprig of basil
Combine sugar, water, seeds, peppercorns, basil together and simmer for 5 minutes. Strain and taste.
Slice the lemons 1/4 inches thick and place in a pan. Pour boiling water over and let set for 2 minutes. Drain and gently poach lemons in the confit liquid until just done. Reserve the liquid until needed. Taste.
Learn more about Chef Eddie Tancredi on his Chef’s Roll profile here. Do you have a feature worthy recipe? Send it to chefsroll.com/contact with the subject line “I have a feature worthy recipe”.