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Jumbo Lump Crabcakes with Young Arugula and Roasted Sweet Peppers
Stolen on: February 27, 2008
This week's recipe was stolen from Todd Gray, chef and owner of Equinox restaurant. Dining at Equinox in Washington DC is a regional and seasonal experience. Chef Todd Gray has remained true to his roots of the mid Atlantic region by showcasing local products with a firm grip on traditional culinary technique, yet distinguishes his cuisine by respecting the flavor of the modern palate. This cumulates in imaginative yet perfectly comprehensible balanced cuisine. The decor is simple and sophisticated. The colors are muted earth tones. There are many different rooms to experience within the restaurant from the atrium to the private wine room.
Since opening Equinox in 1999 Todd Gray has established himself as a tireless champion of sustainable farming and fishing practices, and a passionate promoter of local, mid-Atlantic foods. Gray practices what he preaches every day, and Equinox is widely acclaimed as an oasis of sophisticated yet unpretentious seasonal cuisine. Gray and his wife and business partner, Ellen Kassoff Gray are leading advocates for sustainable fisheries management as well as humane treatment of farm animals, and were among the first restaurateurs to commit to the use of Certified Humane meats.
About the chef: as a native of Fredericksburg, Virginia, Gray's culinary sensibilities owe much to the foods of the Chesapeake Bay watershed and the Blue Ridge valleys. While waiting tables as an undergraduate art student at the University of Richmond, Gray decided to shift his career focus to the culinary arts. He didn't have to go far from home to begin his classical European training, working under Christian Renault at La Petite Auberge, a landmark restaurant in Fredericksburg. He completed his formal education at the Culinary Institute of America in Hyde Park, New York, then interned in some of the country's best kitchens including L'Orangerie, Citrus, and Patina in Los Angeles.
In Washington, Gray spent four years with Master Chef Robert Greault at the legendary French restaurant, La Colline. Seven years with Chef Roberto Donna at the city's premier Italian restaurant, Galileo, gave Gray a solid grounding in the traditions of the Italian Piedmont. Gray eventually became Galileo's first and only American chef de cuisine.
Introductions from Donna opened the doors to stages, or culinary apprenticeships, in the same Northern Italian restaurants where Donna himself had trained. Gray also had the privilege to be one of the last chefs to stage in the kitchen of the late Jean-Louis Palladin at the Watergate. Even today, Gray continues his culinary development through stages with this country's greatest contemporary chefs such as Daniel Boulud and Thomas Keller.
The Grays are especially proud of their son Harrison, born shortly after the restaurant opened. He has admirable kitchen skills for a six-year-old and has been the inspiration for Equinox's cooking classes for kids. Gray regularly offers hands-on cooking classes for all ages, and is a guest instructor at L'Academie de Cuisine, the Washington area's premier professional cooking school.
Jumbo Lump Crabcakes with Young Arugula and Roasted Sweet Peppers
Equinox
Jumbo Lump Crab Cakes with Young Arugula and Roasted Sweet Peppers is served at Equinox for $29. This recipe makes 6 restaurant servings.
Jumbo Lump Crab Cakes with Young Arugula and Roasted Sweet Peppers Ingredients: 1 lb Jumbo lump crabmeat, cleaned 1/8 Teaspoon cayenne pepper 1/3 Cup fresh mayonnaise 1 Tablespoon extra virgin olive oil 1 Tablespoon whole grain mustard 3 Cups young arugula salad greens, cleaned & washed 1/3 Cup capers, drained 1oz Lemon juice ½ Cup Brioche bread, crust removed, small dice ¾ Cup sweet red peppers, roasted, peeled & cut into ¼ inch strips To taste salt & freshly ground pepper
Steal This Recipe® Step by Step Instructions: In a large stainless mixing bowl, combine the crabmeat, mayonnaise, mustard, capers, brioche, cayenne, seasoning, & olive oil. Mix well (be careful not to break up lumps of crab). Form mix into 6 cakes. Heat a 10 inch nonstick sauté pan to medium temperature; add a touch of oil. Brown cakes on both sides (approx. 5 minutes). Meanwhile toss arugula with sweet peppers, lemon juice, and olive oil; season to taste. On six plates, put arugula and peppers in the center and top each with a crab cake. Serve immediately.
The following nutritional analysis is calculated for an approximate 6 oz at-home serving.
Nutrient Name
Amount per Serving
% Daily Value
Calories
200
Calories from Fat
120
Total Fat
14g
22%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
590mg
25%
Total Carbohydrates
4g
1%
Dietary Fiber
< 1g
3%
Sugars
1g
Protein
15g
Vitamin A
20%
Vitamin C
60%
Calcium
10%
Iron
6%
Nutritional information for the recipe provided by CookedApple.com. The nutritional information supplied is to be used as a guideline only and will vary depending on the amount and variety of each ingredient used.
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This week's recipe was stolen from Todd Gray, chef and owner of Equinox restaurant. Dining at Equinox in Washington DC is a regional and seasonal experience. Chef Todd Gray has remained true to his roots of the mid Atlantic region by showcasing local products with a firm grip on traditional culinary technique, yet distinguishes his cuisine by respecting the flavor of the modern palate. This cumulates in imaginative yet perfectly comprehensible balanced cuisine. The decor is simple and sophisticated. The colors are muted earth tones. There are many different rooms to experience within the restaurant from the atrium to the private wine room.
About the chef: as a native of Fredericksburg, Virginia, Gray's culinary sensibilities owe much to the foods of the Chesapeake Bay watershed and the Blue Ridge valleys. While waiting tables as an undergraduate art student at the University of Richmond, Gray decided to shift his career focus to the culinary arts. He didn't have to go far from home to begin his classical European training, working under Christian Renault at La Petite Auberge, a landmark restaurant in Fredericksburg. He completed his formal education at the Culinary Institute of America in Hyde Park, New York, then interned in some of the country's best kitchens including L'Orangerie, Citrus, and Patina in Los Angeles.
