2021 TOP CHEFS: CHEF JOSH CASTILLO | CHARLIE'S L'ETOILE VERTE
CHEF JOSH CASTILLO
CHARLIE'S L'ETOILE VERTE
5 strips of diced bacon
1 Red Bell pepper, small dice
1 Green Bell pepper, small dice
1 small yellow onion, small dice
3 Ribs of Celery, small dice
3 Cloves of Garlic, fine dice
1 cup mayonnaise
1 Wheel of Boursin
½ tbs Old Bay seasoning
½ tsp blackening seasoning
½ tsp sweet smoked paprika
½ Dijon mustard
½ tsp lemon juice
½ tsp Worcestershire Sauce
½ tsp Texas Pete
Salt and pepper to taste
1lb crab meat (claw meat Is Fine)
6 large scallops, cooked and chopped
10 large shrimp, cooked and chopped
5 oz. lobster meat (1 whole lobster cooked and shelled)
2 cups Panko breadcrumbs (Reserve ½ cup)
½ cup Canola oil
In a large sauté pan over medium heat, sauté the diced bacon til crisp.
Add the celery, onion, peppers, garlic, and continue to sauté, continuously stirring, until tender. (Garlic can easily burn).
Set aside the mixture in a large mixing bowl until cool.
Add all the rest of the ingredients except for Panko, and mix until thoroughly combined.
Drain any excess water off seafood, and incorporate into the mixture. Then mix in 1 ½ cups of Panko. Place a piece of parchment paper over the mixture and press down gently. Refrigerate for 20-30 minutes.
Place remaining panko in a shallow bowl. Preheat oven to 350°
Divide mixture by 6-8, and form cakes. Roll cakes in Panko, covering the outside.
In a large sauté pan over medium heat, sear the cakes until golden brown on both sides.
Transfer to a baking sheet, and bake for 10 minutes.