Trinity Groves’ Pesca, a brand-new eatery in West Dallas, has formally opened. On Good Day, chef Jesus Carmona demonstrates how to prepare crab croquettes for the audience.
Chef Jesus Carmona of Pesca Trinity Groves demonstrates how to prepare crab croquettes.
Components:
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1/2 a teaspoon half a spoon of diced garlic
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1 scoop of dice parsley
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1 teaspoon of chopped cilantro
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1 teaspoon of chop chives
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1/2 a teaspoon of old Bay seasoning
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1/2 ounce lemon juice
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1/2 ounce of Worchester sauce
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1/2 oz of Tabasco sauce
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3 ounces of mayonnaise
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One whole egg
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4 ounces of Japanese bread crumbs
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1/2 teaspoon of salt
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1/2 a teaspoon of black pepper
Next, combine everything.Once everything has been combined, we will take
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1 1/2 scoop and we re gonna create some croquettes that we re going to roll with Japanese panko breadcrumbs. Once we create those croquettes we re going to fry for four minutes on the 250 fry oil.
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After we let the croquette rest for a little bit croquette we re going to serve over avocado pur e.
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For the avocado pur e you want to grab:2 whole hass avocados2 ounces of fresh lime juice1/2 a teaspoon of salt1 roasted jalape oWe blend until we make a puree
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2 whole hass avocados
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2 ounces of fresh lime juice
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1/2 a teaspoon of salt
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1 roasted jalape o
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We blend until we make a puree
For the aioli habanero:
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1 cup of extra virgin olive oil
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2 egg yolks
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1 roasted jalape o
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Then blend all together
Regarding the Pesca Slaw:
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Julianne red and green cabbage
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Fresh lime juice and salt and pepper to taste
To put on a plate:
A bed of pure avocado, encircled by the essence of habanero aioli, with three crab croquettes on top and pesca slaw and cilantro leaves as decoration.
