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
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