JACKSONVILLE, Fla. -- Executive Chef Richard Grenamyer from Blue Fish restaurant shares their signature crab cake dish with Good Morning Jacksonville.
½ Cup White Wine
1/8 Cup Rice Wine Vinegar
1 Cup Heavy Cream
½ Lb Butter
Place wine and vinegar in sauce pan bring to boil and reduce by ¾ . Add heavy cream and reduce again until thick and coats the back of a spoon. Cut butter into pieces and with a wisk incorporate into liquid. Remove from heat and serve.
1 Red Pepper very finely diced (brunoise)
1 Stalk Celery very finely diced (brunoise)
½ Onion very finely diced (brunoise)
2 tbl butter
1 tbl Old Bay
½ Cup Panko
½ cup Mayonaise
1 Can Super Lump, water squeezed out
1 Can Lump, water squeezed out
Place butter, pepper, onion, old bay in pan, wilt. Put rest of ingredients in bowl add pan mixture toss well, place in container.
The Blue Fish Restaurant is located at 3551 St. John's Avenue.
First Coast News