House Smoked Trout and Jumbo Lump Crabmeat Cakes with Cracked Mustard Sauce

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

Sweet crab meat and smokey trout combine to put these seafood patties over-the-top. The patties are served lightly browned, with roasted potatoes on the side.

Ingredients

1⁄4 cup Pommery mustard
1⁄2 cup honey
1 tbsp. chives, minced
1 cup mayonnaise
1 lb. smoked trout
1 lb. crabmeat
1 tbsp. garlic
1⁄4 cup onion, diced
1⁄4 cup red pepper, diced
1⁄4 cup green pepper, diced
Olive oil, as needed
1⁄4 cup scallions, finely diced
1 tsp. hot sauce
1 tbsp. Dijon mustard
1 tbsp. lemon juice
2 tsp. Cajun seasoning
1 tbsp. Worcestershire sauce
1⁄2 cup mayonnaise
1 cup Japanese bread crumbs
Roasted fingerling potatoes, as needed
Grilled asparagus, as needed

Steps

1. In a bowl, combine mustard, honey, chives and mayonnaise; mix well and season. Reserve.

2. In a separate bowl, break up smoked trout into small pieces and mix with crabmeat.

3. In a skillet over medium-high heat, sauté onion, garlic and peppers in olive oil for 3 min. until soft. Allow to cool; add to the crabmeat.

4. In a bowl, mix together hot sauce, mustard, lemon juice, Cajun seasoning, Worcestershire and
mayonnaise until thoroughly incorporated.

5. Fold mayonnaise mixture, scallions and bread crumbs into crabmeat, but don’t over work. Mold into patties and coat in extra bread crumbs.

6. In a skillet, sauté patties in olive oil until brown. Serve with roasted fingerling potatoes, grilled asparagus and reserved cracked mustard sauce.

Source: Recipe from Chef Tom Condron

More From FoodService Director

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

FSD Resources