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.

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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.

Crab Cakes with 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.

Make a reservation

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

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