She-Crab Cake with Bisque
As seen on TV
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Who made this dish?
Sherry's first-course option is a she-crab cake (using she-crabs, female blue crabs prized for their roe), a Lowcountry classic she gives a Brazilian twist.
Sherry: "The Brazilian spin is adding coconut milk to the crab instead of mayonnaise." The resulting cake is lighter and more fragrant than a standard mayo-bound version. It is paired with a she-crab bisque pool and topped with a small pickled-pickle relish for sweet-sour pop.
Sherry's tableside: "As one of our first-course options we have a she-crab cake with a she-crab bisque. I removed the aioli from the crab cake. I replaced it with coconut milk to make it a little bit Brazilian." One of the strongest first-course bites of the night.
{Kristen}: "I really love Sherry's dish. Those pickles lent that nice sweet tang to it."
{Claire}: "I love the coconut milk that lightened it, and it spoke to her background, and it had a good bit of heat."
{Michael}: "The flavors are very good. They're bright. Everything pops."
Judges' table - {Claire}: "Sherry, your beautiful crab cake. I love the way you substituted coconut milk for aioli. That brought a lovely freshness to it."
{Tom}: "I thought what really made the dish was a little relish on top because it gave a pop of acidity that it needed. Also just happened to love crab, so it was delicious."
