Chef Imrai Sanvicente from Bistro Le Cep is participating in Houston Restaurant Weeks, benefiting the Houston Food Bank. Some of the dishes he is featuring on his special Houston Restaurant Weeks dinner include: Grilled Caesar Salad with Shaved Parmesan, Petit Lamb Loin Chop a la Provencal and Creme Brulee. He shows food radio talk show host Cleverley Stone how to make his famous crab cakes.
Houston Restaurant Weeks takes place from August 1 through August 31, 2012.
Bistro Le Cep will donate $5 from each Houston Restaurant Weeks dinner sold to the Houston Food Bank.
The Houston Food Bank, founded in 1982, is a certified member of Feeding America, the nation’s food bank network.
The organization plans to grow to an annual distribution of 100 million nutritious meals by 2018.
For more information about Houston Restaurant Weeks, visit http://www.houstonrestaurantweeks.com/
For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)
Le Cep Crab Cakes (Makes 8 -10 servings)
Chef Imrai Sanvicente, Bistro Le Cep
- 1 lb jumbo crab meat
- ½ lb crab claw meat
- 2 oz red bell pepper finely chopped
- 2 oz green bell pepper finely chopped
- 1 oz fennel finely chopped
- 1 oz leek finely chopped
- ½ oz garlic finely chopped
- 1 cup mayonnaise
- 2 ea eggs
- 1 cup extra virgin olive oil
- Salt & pepper to taste
- Lea & Perrins sauce to taste
- Tabasco sauce to taste
- Panko Japanese breadcrumbs
1. In a large bowl mix all the vegetables, mayonnaise and eggs then season to taste.
Add the crab claw meat and mix well. Save the jumbo crab meat and add it last, trying not to break it apart.
2. Make 4 oz crab cakes and coat them with the breadcrumbs.
3. Preheat an iron skillet or a sauté pan, add just enough olive oil to make them golden brown on both sides,
finish them in a pre-heated oven at 375 degrees F for about 7 minutes.
4. Serve immediately, top it with a light red pimento sauce (see recipe below) or your favorite tartar or cocktail sauce.
Red Pimento Sauce (Makes 1 quart)
- 3 oz butter
- 1 onion chopped
- ½ oz minced garlic
- 3-4 red bell peppers, roasted and small diced
- 3/4 qt chicken stock
- 1 Tbsp lemon juice
- 1/2 qt heavy cream
- 2 bay leaves
- salt and pepper to taste
1. Melt the butter in your soup pot and throw in the onions.
Sauté them until they’re translucent and soft. When they start getting bits of brown color, dump in the garlic.
2. Sauté the onions and garlic together. Add broth and peppers and bring to a boil. Reduce heat to medium-low, cover,
and simmer at least 30 minutes.
3. Add lemon juice and bay leaves and blend with an immersion blender. If you don’t have an immersion blender you
can do it in batches in a food processor or a regular blender.
4. Stir in the cream, taste and season with salt and pepper.