B ite-size crab cakes are battered and flash-fried corn-dog style. Serve skewered atop a bed of spring-mix lettuce and cole slaw with a ramekin of spicy, housemade firecracker sauce on the side. 46 Next Course by Gordon Food Service / www.gfs.com / Spring 2011 Mini Crab-Cake Corn Dogs Ingredients Corn-Dog Batter Yield: 24 servings Yield: 42 servings Reorder No. Description Amount Reorder No. Description Amount 791280 GFS Mini Crab Cakes, ¾ oz. 72 ct. 535443 Yellow Cornmeal 459143 Wood Skewer 144 ct. 227528 GFS All-Purpose Flour 430347 Cole Slaw 2¼ lbs. 206539 GFS Shell Eggs, beaten 4 ct. 36 oz. 512109 Fresh Whole Milk 1 qt. 8¼ flz. 292702 GFS Salad Oil ® Recipe Corn-Dog Batter 432050 Primo Gusto® Extra-Virgin Olive Oil 868842 ® Trade East Citrus Rub ® 402481 Markon Spring Mix Recipe Firecracker Sauce 272396 Markon Cello-Wrapped Parsley 1¾ lbs. 1 lb. 4 flz. 3 8 2 Tbsp. 474347 Baking Powder 5½ oz. 108588 GFS Granulated Beet Sugar 24 oz. 424307 Kosher Salt 2 Tbsp. 138300 Trade East Granulated Onion 1 oz. 513881 Trade East Granulated Garlic 1 tsp. 513776 Trade East Ground White Pepper Preparation Instructions Wash hands. Place the crab cakes on a lightly oiled sheet pan. Bake at 375°F oven for 8 to 10 minutes or until lightly browned on the bottom side. Turn the crab cakes and bake for an additional 4 to 6 minutes, or until lightly browned. CCP: Final internal cooking temperature must reach a minimum of 155°F, held for a minimum of 15 seconds. Allow to cool. Product must be cooled within 2 hours from 135°F to 70°F and to 41°F or less within 4 additional hours so that the total time of cooling from 135°F to 41°F does not exceed 6 hours. Place in a covered storage container between parchmentpaper layers. Refrigerate for at least 12 hours, or until well chilled. CCP: Refrigerate at 41°F, or below. Hold 2 skewers together and push through the center of the crab cakes until you can feel the points of the skewers against your finger. Place in a single layer in a covered storage container, label, date, and refrigerate until needed, for up to 3 days. CCP: Refrigerate at 41°F, or below. To prepare à la carte: Wash hands. Hold the crab cakes on the far end of the skewers. Dip 3 cakes separately into the batter and allow any excess to drip off. Place in a heated 325°F deep-fryer for 2½ minutes, or until goldenbrown and just heated through. CCP: Final internal cooking temperature must reach a minimum of 155°F, held for a minimum of 15 seconds. Place 1½ oz. of cole slaw in a stainless-steel mixing bowl and drizzle with 2 tsp. of olive oil and ¼ tsp. of citrus rub. Season, to taste, with salt and pepper and mix thoroughly. Place ½ oz. of the spring mix on the front portion of a serving plate. Top with the cole slaw, then the crabcake corn dogs. Place 1 flz. of the firecracker sauce in a ramekin and sprinkle with ¼ tsp. of parsley. Place the ramekin on the plate next to the crab-cake corn dogs. / cup 2 oz. 1 Tbsp. 1½ tsp. Preparation Instructions Wash hands. Place the cornmeal, flour, eggs, milk, oil, baking powder, sugar, salt, granulated onion, granulated garlic, and white pepper in a stainless-steel mixing bowl. Mix thoroughly using a stiff wire whisk. Transfer to a covered storage container leaving a 2" space at the top, label, and date. Refrigerate until needed, for up to 2 days. CCP: Refrigerate at 41°F, or below. Mix well before use. Firecracker Sauce Yield: Approximately 168 flz. Reorder No. Description Amount ® 131920 Gordon Signature Real Mayonnaise 212176 Sweet Thai Chili Sauce 311227 1 gal. 1½ pts. Sriracha Hot Sauce* 8 flz. GFS Lemon Juice 8 flz. Preparation Instructions Wash hands. In a stainless-steel mixing bowl, whisk together the mayonnaise, Thai chili sauce, Sriracha hot sauce, and lemon juice until thoroughly blended. Transfer to a covered storage container, label, date, and refrigerate until needed, for up to 4 days. CCP: Refrigerate at 41°F, or below. *Available through retail market. Costs: Selling Price $6.99 Cost per Portion Profit $4.94 Food Cost $2.05 29% Available through LTO Direct™. Next Course by Gordon Food Service / www.gfs.com / Spring 2011 47
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