Polenta Crab Cakes with Lobster Basil Sauce from Cafe Promenade Restaurant

Ingredients:

4 ounces of Polenta (Italian Corn Flour)
1 ½ cup of Heavy Cream
1 lbs. Of Crabmeat (Jumbo All Lump)
1 teaspoon Olive Oil (Virgin)
2 Whole Eggs
1 Shallot
1 ounce of Unsalted Butter (Plugra)
Salt & Pepper to Taste
1 teaspoon of Augustura (Aromatic Bitter)
½ teaspoon of Tabasco Sauce
1 teaspoon of Worcestershire Sauce

Sauce:
2 cups of Lobster Bisque

Pesto:
10 Basil Leaves
1 ounce of Lightly Roasted Pine Nuts
2 Cloves of Garlic
1 tablespoon of Olive Oil
Salt & Pepper to Taste

Method:
1) Pour 1 ½ cup of heavy cream and a teaspoon of olive oil into a pan, bring to a boil for 20 minutes and add the corn flour beating with a wisk or a wooden spoon for 5 minutes stirring constantly, set aside.

2) In a pan place 1-ounce of butter and a chopped shallot, add 1 lbs. of crabmeat, 1 teaspoon of Worcestershire sauce, Tabasco sauce, angustura and salt/pepper to taste. Sauté quickly. Remove from heat and mix with the cooked corn flour, add 2 whole eggs and 2 ounces of grated Parmesan cheese.

3) Form and shape (the above mixture) into a round crab cake. Set aside for a few minutes.

4) To make sauce: In a pan bring 2 cups of lobster bisque to a boil and add the pesto.

5) Pan-fry the crab cake 3 minutes on each side with a tablespoon of olive oil.

6) To serve: Pour the sauce into a serving plate, place the crab cake in the center and decorate with a basil leaf. Serve hot. Accompanied with a glass of Chardonnay from Delhinger Winery, Sonoma County.