Steal This Recipe® Jumbo Lump Crab Cakes with Roasted Red Pepper Sauce & Veal Chop Béarnaise

December 30, 2010

Fleming's Prime Steakhouse & Wine Bar Surf and Turf are classic items on New Year’s Eve menus in restaurants across the country… now you can make your own at home this New Year and avoid the crowds!

Surf and Turf are classic items on New Year’s Eve menus in restaurants across the country… now you can make your own at home this New Year and avoid the crowds! We asked for Executive Chef Russell Skall's recipe for Jumbo Lump Crab Cakes with Roasted Red Pepper Sauce and Veal Chop, so we could pass it on to our readers. Fleming's Prime Steakhouse & Wine Bar may be famous for their steaks, but this dish is unforgettably delicious!

Chef Skall’s description of the restaurant will make you want to stop by for a visit: "Initially, when you walk into a Fleming’s the ambiance is friendly and inviting with soft wood tones, upbeat music, and an open kitchen allowing our guests, if they desire, to watch the happenings of a busy restaurant. We use only the top 2% of Prime beef available and then we hand cut the steaks daily to ensure quality and consistency. Also, at Fleming's, the many recipes are made from scratch presenting a vast array of flavor profiles and innovative dishes to choose from."

About the chef: before joining Fleming's, Skall worked as the executive chef at Arizona-based Sullivan’s steakhouses. He also served as banquet chef at the Ritz Carlton Hotel in Dana Point, California, chef at the Princess Resort in Phoenix, and chef at the Phoenix and Scottsdale locations of Ruth’s Chris Steakhouse.

He studied fine cuisine at the Fox Valley Technical Institute, but his roots can be traced to his family’s 250-seat dining establishment in Appleton, Wisconsin, Skall’s Colonial Wonderbar. The restaurant proved a fertile training ground for the Skall, who served in nearly every capacity before venturing out on his own.

Fleming's Prime Steakhouse & Wine Bar 
For locations around the nation, please go to the Fleming's website 
877 969 3774

The 14 oz. Veal Chop is served at Fleming's Prime Steakhouse and Wine Bar for $31.95.
The recipe makes 1 restaurant serving.

Jumbo Lump Crab Cakes with Roasted Red Pepper Sauce and Veal Chop Recipe:

Jumbo Lump Crab Cakes Ingredients: 
2/3 cup mayonnaise 
1 eggs, whole 
1/2 Tbsp Creole mustard 
1 Tbsp Old Bay seasoning 
1/2 Tbsp chopped parsley 
1 tsp lemon juice, fresh 
2 Tbsp cracker meal 
1/2 lb jumbo lump crabmeat, fresh or pasteurized 
1 oz Roasted Red Pepper Sauce (see recipe) 
a pinch of salt 
a pinch of black pepper

Jumbo Lump Crab Cakes Steal This Recipe® step-by-step Instructions: 
Combine mayonnaise, eggs, Creole mustard, Old Bay, salt, pepper, chopped parsley, lemon juice, and cracker meal in a mixing bowl. 
Mix well. 
Add crabmeat into mixing bowl and gently fold into the ingredients with your hands being very careful not to break up the larger pieces of crab. 
Portion into 5 equal portions, then form crab cakes into smaller stacks. 
Spread olive oil onto a half sheet pan and place into a 350 degree oven to preheat the pan. 
Prepare the Red Pepper Sauce. 
Place crab cakes onto the preheated sheet pan and bake for 10 minutes or until golden brown. 
Place the Red Pepper Sauce on a warm plate and set the crab cakes on top. 
Garnish as needed.

Roasted Red Pepper Sauce Ingredients: 
3/4 cup of roasted red pepper puree, canned (or 3 fresh red peppers) 
1 oz olive oil 
3 Tbsp shallots, minced 
3 Tbsp garlic, minced 
2 bay leaves 
3/4 cup white wine 
1/4 cup lime juice, fresh 
1 1/2 cup heavy cream 
1 lb butter, lightly salted 
1/4 tsp white pepper 
Yield: 3 cups

Roasted Red Pepper Sauce Steal This Recipe® step-by-step Instructions: 
If using canned roasted red peppers, skip to step 5. 
If using fresh red peppers char red peppers over an open flame until they are black. 
Cover with saran wrap and place in bowl. 
Let it cool for 20 minutes. 
Gently remove charred skin and core from peppers (Tip: Use cold running water to help remove the skin). 
Veal Chop Ingredients: 
14 oz veal chop 
1/2 tsp salt and black pepper mixture 
1/2 oz butter, lightly salted 
1 tsp chopped parsley 
2 oz *Bearnaise Sauce

Veal Chop Steal This Recipe® Step-by-Step Instructions:
Season both sides of veal chop with salt and pepper.
Place veal chop on broiler and cook to the correct temperature.
Approximate broiling times and temperatures on each side. 
(Broiling times are approximate and subject to varying broiler temperatures and the number of steaks in broiler at the same time.)
Medium rare 5 - 6 minutes at 125 – 135 degrees F 
Medium 7 - 8 minutes 135 – 145 degrees F 
Medium well 9 minutes at 145 – 155 degrees F
Place cooked veal chop on hot 10" plate and top with room temperature butter and chopped parsley Serve with Béarnaise Sauce in a round ramekin.

Béarnaise Sauce Ingredients: 
2 Tbsp egg yolk, pasteurized 
1 cup water, cold 
1 tsp lemon juice, fresh 
Pinch of salt 
Pinch of white pepper 
Pinch of cayenne pepper 
Dash of Tabasco 
Dash of Worcestershire sauce 
1/2 cup butter, clarified 
1/2 oz. tarragon, fresh 
Yield: 1/2 cup

Béarnaise Sauce Steal This Recipe® step-by-step Instructions: 
Place eggs and water into mixing bowl and set over a pot of boiling water. 
Mix with a wire whip until smooth and slightly thick. 
Remove the bowl from fire and place on the table. 
Slowly add 140º clarified butter into the bowl, whisking as butter is added. 
Continue until all butter is added. 
Add lemon juice, salt, white pepper, cayenne pepper, Tabasco and Worcestershire into the whipped eggs. 
If the sauce is too thick you can add more water. 
Add fresh chopped tarragon to the Sauce.
Puree in a food processor until smooth. 
Heat a saucepan over medium high heat, add olive oil. 
When oil is hot, add minced shallots, garlic and bay leaf. 
Sauté until translucent (approximately 2 to 3 minutes). 
De-glaze the pan with white wine and lime juice. 
Cook for 2 minutes and add the cream and reduce the heat to half. 
Cut butter into 1 inch pieces and slowly add to the sauce until the butter is incorporated. 
Add the white pepper. 
Strain the sauce into a container. 
Hold in a warm water bath until ready to use.