This Ramadan Season, elevate your home dining experience with our exclusive selection of recipes from the Gulf's most celebrated chefs and award-winning restaurants. From hearty Italian dishes, to Arabic twists on classic dishes, fresh and flavourful mocktails and so much more; with this collection of five-star recipes, you will be able to recreate an exceptional culinary experience at home for your family, friends and guests.
Whether you need to whip up something impressive, but straight forward for a special occasion, or you want to add a new dish to your regular dinner rotation, this could be exactly the dish you've been looking for.
Crab Cakes with Leeks (Serves 1)
Priding itself on using fresh, high-quality ingredients, L'ami Dave is a culinary gem in the heart of Riyadh. Blending Parisian elegance with a touch of Mediterranean flair, the menu at L’ami Dave is all about timeless French fare, featuring classics and sophisticated options. Refined and comfortable, L'ami Dave invites guest to enjoy a delicious meal in a welcoming and sophisticated ambiance, aiming to provide guests with a memorable escape from the hustle and bustle of every day life.
And to bring a little bit of this chic Parisian flair from one of Riyadh's top restaurants right to your kitchen table, the chefs at L'ami Dave have shared this recipe for succulent, homemade crab cakes served with a side of corn puree, leak puree and served on a bed of confit leeks.
Ingredients for Binding Dressing for Crab Cakes:
- 200g of Mayonnaise, non-vegetarian
- 60g of Dijon Mustard, Maille
- 15g of sherry vinegar
- 15g of all spice
- 4 egg yolks
- 2 whole eggs
Ingredients for Crab Cakes:
- 500g of crab meat
- 100g of finely chopped onions, sauteed
- 75g of finely chopped green peppers, sauteed
- 75g of finely chopped celery, sauteed
- 6 slices of white bread, cut into cubes
- 100mls of heavy cream
- Butter for sauteeing
Cooking Method for Crab Cakes:
- Ensure all shell is removed from the crab meat, and leave to the side
- Sautee onion, celery and peppers in butter until soft, and leave to cool
- Mix cream and bread cubes, reserve assuring the cubes are damp but not soaking wet
- Mix all ingredients for crab cake dressing, reserve cold
- Combine all the crab meat with cold sauteed vegetables and add the bread/cream mixture
- Fold in the binding dressing you set aside earlier (you will not need all of this dressing, so add cautiously)
- Season with salt and pepper
- Shape into crab cake patties and refrigerate until needed
- When ready to serve, sautee on both sides in a pan until browned and completely heated through
- Serve hot, accompany with tartare sauce or chipotle aioli as you wish
Ingredients for Corn Puree:
- 500g of fresh corn
- 125g of chopped white onion
- 150g of cream
- Salt and pepper to taste
Cooking Method for Corn Puree:
- Sweat off onions, add corn and mix together.
- Simmer for 30 minutes until very tender.
- Add seasoning to taste, and blitz on high speed until smooth.
- Pass through a sieve.
- Keep warm
Ingredients for Confit Leeks:
- 200g of leeks, white part only, cut into coins
- 50g butter
- 50g chicken stock
- 10g of crushed garlic
- 5g of thyme
- 10g of salt and pepper
Cooking Method for Confit Leeks:
- Wash and cut leeks into coins, approximately 5cm high
- Place all the above ingredients in a vacuum sous vide bag, and seal.
- Sous vide the bag for 15 minutes at 63C.
- Once it is done, chill and use when needed
Ingredients for Leek Puree:
- 500g of leeks
- 100g of cream
- 40g butter
- Salt and pepper to taste
Cooking Method for Leek Puree:
- Rinse leeks, and cut white part of leeks into very thin slices.
- Place butter in a heavy skillet over a medium heat, and when the butter melts, add the leeks and stir.
- When the butter sizzles, reduce the heat to medium-low, cover and cook until the leaks are tender. Stir occasionally to ensure they don't stick, this may take up to 20 minutes.
- Stir the cream into the leaks, and let cook through until hot. Do not let this come to a boil.
- Season with salt and pepper to taste, and serve when needed.
L'ami Dave
Open daily for lunch from mid-day - 3.00pm, for afternoon tea from 3-7pm and for dinner from 7pm - 11pm
Mansard Hotel, Prince Mohammed bin Salman bin Abdulaziz Road, Ar Rabi, Riyadh 13315
@lamidaveriyadh
lami-dave-riyadh.com
