Crab Cakes

Deneb Williams ~ Executive Chef

(Yields six 4-oz. cakes)

INGREDIENTS

 

microgreen salad

 

Crab Cakes

 

1 lb          Dungeness crab meat

1/4 cup     red onion, finely diced

1/4 cup     sweet bell pepper, finely diced

1/4 cup     chives, sliced thin

1 ea         whole egg

1/4 cup     Dijon mustard

1/8 cup     mayonnaise

dash        Worcestershire sauce

dash        Tabasco sauce

1 Tbsp      lemon juice

1 tsp        Old Bay seasoning

3/4 cup     panko

 

Sweet Pepper Rémoulade

 

1/2 cup     mayonnaise

1/8 cup     roasted red peppers

1/8 cup     red onion

1 tsp        Tabasco sauce

1 tsp        Worcestershire sauce

1/4 tsp     Old Bay seasoning

1 Tbsp      lemon juice

 

PROCEDURE

 

Crab Cakes

 

Ř      Mix egg, Dijon mustard, mayonnaise, Tabasco sauce, Worcestershire sauce, lemon juice and Old Bay seasoning

Ř      Add vegetables

Ř      Add crabmeat, mix gently

Ř      Add panko, mix gently

Ř      Allow to sit for minimum 1 hour, refrigerated

Ř      Form into six 4-oz. cakes

Ř      Sear in oil in heavy bottomed, oven-proof skillet until brown

Ř      Flip and transfer skillet to oven, finish in 375° oven, 5-7 minutes

 

Sweet Pepper Rémoulade

 

Ř      Purée all ingredients in food processor and refrigerate 1 hour

 

Assembly

 

Ř      Serve with sweet pepper rémoulade and microgreen salad