Some of you Cape Codders may remember, in the mid-2000s, The Blue Moon Bistro in Dennis was a neighborhood favorite. Chef/Owner Peter Hyde used only the freshest ingredients, local seafood and quality meats. Customers enjoyed homemade Mediterranean cuisine in a relaxed fine dining atmosphere. The Blue Moon Bistro closed its doors about 5 years ago. For your culinary enjoyment, here is the Blue Moon Bistro’s signature dish, a classic version of a Crabcake. Enjoy!!
Classic Blue Moon Bistro Crabcake
1 lb Lump Crabmeat
1 lb Cod Filets
1/2 each Small Red Bell Pepper, small dice cut
1/2 each Small Yellow Bell Pepper, small dice cut
6 sprigs Cilantro, minced
6 oz. Mayonnaise
6 slices White Bread, crumbs
To taste Salt, Kosher
To taste White Pepper
Steam cod until cooked through, do not overcook. Chill fish until cold to touch. Pick through crabmeat to ensure it is clean of all cartilage. Drain excess water from crabmeat. Place in a bowl. Toss in chilled cod and carefully break it up as it goes into the bowl. Fold in bell peppers and cilantro. Incorporate mayonnaise and breadcrumbs until a light pasty consistency is achieved. Season with salt and white pepper to taste.
Form 4 ounce balls out of the mixture – place the ball on the counter and give it a little push with your palm to form a patty. Heat a non-stick 6” pan to a medium heat. Add 1 Tablespoon olive oil, and then place crab cakes in pan. Brown each side of the crab cake. Finish heating cake through in a 350 degree Fahrenheit oven. Serve crabcakes hot with a side of salad and spice mustard.
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