Crab cake filling

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Joined Jul 24, 2020
Hey there, hope you are all healthy and doing well :)

I had a brief stage in a restaurant in Toronto: while I was doing some wonderful carrot brunoise mise en place, I peeked over at the saute line where the 1st cook was making some sort of dough in a pot. I saw that he started with a roux, and he added pureed onions and a copious amount of egg yolks. It turned into this massive dough where it needed to be stirred vigorously.

I got curious and asked him what it was for, and he replied shortly that it was for crab cakes.
Later on, I saw that the dough was cooled before crab was folded in.

Is there a name for this sort of dough? And in your experience, have you seen this application anywhere else?

Thanks for your time! :)
 

nicko

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Sounds like a pate choux base but I don't think it is
 

kuan

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I've seen it in Southeast Asia before. Not sure what it's called.
 
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I used to mix Dauphin potatoes with crab meat and make what most would call "fritters."
 
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