Chef Forum banner
1 - 1 of 1 Posts

· Registered
4,130 Posts
A place I worked in years ago used brandade as the base for their crabcakes. That is, pureed potatoes and cooked salt cod. I don't remember what else went into them besides the brandade and crabmeat, but I do know they were breaded a l'anglaise (flour/egg/bread crumbs).

Another place added sauteed brunoise of red and green bell peppers, jalapenos, and onion, and a little mayo as a binder. Very light coating of panko on the outside.

Both were pan-fried and finished in the oven. No deep-frying.
1 - 1 of 1 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.