Johnny Cakes, Picked Crab & Caviar by Kerth Gumbs
| Makes: 15 x 40g portions | Category: Fish & Seafood | Course: Starter | Machine: Mixer | Total time (min.): 155 |
As seen on great British menu 2020 - Johnny Cakes, Picked Crab & Caviar. A little fried Caribbean bun, topped with fresh crab, mix herbs and roe. Try this recipe at home.
Ingredients
- 1x 2kg Crab (100g, Pick White Meat)
- 2 Litre Water
- 200g White Wine
- 15g Salt
- 1 Onion
- 1 Carrot
- Thyme , Garlic, Bay Leaf
For Mixing:
- Juice Of 1/2 Lime
- 1 Red & Green Chilli Diced
- Olive Oil
- Caviar
- Salmon Roe
- Mix Herbs (Dill, Chervil)
For the Johnny Cakes:
- 600g Flour (keep extra for dusting)
- 50g fine Cornmeal
- 400g Water
- 180g Sugar
- 8g dried active Yeast
- 50g Butter
- 20g Maldon Salt
For the Sriacha Mayonnaise:
- 250g Mayonnaise
- 150g Ketchup
- 60g Sriacha
- 30g Red Onion
- 20g Lemon Juice
- 5g Fresh Coriander
Tools
- Titanium Chef Patissier XL
- Dough Hook
Method
- Place the crab into the boiling water and cook for 12 mins.
- Remove and refresh in ice water to cool down. Then pick white meat.
For Mixing:
- Lightly chop the mix herbs, mix with the crab meat.
- Add olive oil, dice chilli, lime juice.
- Add salmon roe & caviar to complete the building of the Johnny cake later.
For Preparing:
- In the bowl, place the cornmeal, flour, sugar with dried yeast. Speed 3.
- Add half the water and allow to mix for 15mins scraping down sides in between .
- Add the salt to the other half of the water, start to add the remainder of the water with the salt, continue to mix for another 15mins.
- Then remove dough dust with a little flour, knead it into a ball, dust the bowl with a little flour & return dough to bowl.
- Place of proving settings for 1.5 hours.
- Once dough has proven, remove lightly dust with flour, portion into 50-60g balls Place on a grease tray or parchment paper, leave to proof again for 20mins then fry at 160 degrees until golden brown for approx. 5mins.
- The balls can be stored in the fridge, remove & place in warm place 20-30min before frying.
For Building:
- Place all ingredients of sriacha mayonnaise into blender attachment and blend until smooth.
- Using a serrated knife cut the top off of the johnny cakes, spoon a little of the sriacha mayo on top, follow by spoon of crab mix.
- Top with caviar and salmon roe.
Chef's Notes:
- Save the brown crab meat, mix with butter and keep in freezer ready to use in risotto or pasta base dishes for added flavour & creaminess.
- Alternatively & equally as good, Johnny cake sriracha mayo & caviar.