Today is National Crabmeat Day and to celebrate I’m sharing a delicious recipe for crab cakes. I hope you all enjoy them! Special thanks to Benny’s Chop House in Chicago for providing the recipe and image.
For the crab cakes:
- 1 pound lump blue crab meat
- 1 tablespoon mayonnaise
- 2 teaspoons Dijon mustard
- Pinch of old bay seasoning
- 2 pieces of scallion – thinly sliced
- 1 tablespoon chives – thinly sliced
- 1 whole egg
- 2 dashes of Tabasco
- 2 dashes of worchestershire sauce
- ¼ cup and ½ cup panko bread crumb measured separately
- TT salt and pepper
Preheat oven to 350˚ F. In a large mixing bowl, combine the mayonnaise, mustard, old bay, scallions, chives, egg, Tabasco, worchestershire sauce, and salt and pepper. Whisk together the ingredients until mixed thoroughly. Drain excess liquid from the lump blue crab meat. Gently fold the crab meat and ¼ cup of panko into the mixture. Check crab cake mix for seasoning. Form into 4 patties. Dredge the crab cakes in remaining ½ cup of panko.
After the crab cakes are formed, make the horseradish and mustard mayonnaise.
• 3 egg yolks
• 2 tablespoons white vinegar
• 1 tablespoon lemon juice
• 1 teaspoon kosher salt
• 1 teaspoon Dijon mustard
• 1 tablespoon whole grain mustard
• Pinch of cayenne pepper
• 1 pint vegetable oil
• 1 tablespoon horseradish drained of excess liquid
In a small mixing bowl, whisk together the egg yolks, white vinegar, lemon juice, kosher salt, Dijon and whole grain mustard, and cayenne. Slowly add the vegetable oil, a few drops at a time, and then a steady stream to create an emulsion. Lastly, add the drained horseradish.
To finish the crab cakes:
In a sauté pan over medium/high heat, add a splash of olive oil. Gently place the crab cakes into hot sauté pan and sear until golden brown. Using a spatula, delicately flip the crab cakes. Place into oven for 3-4 minutes until cooked through.
While the crab cakes are in the oven, spread a spoonful of horseradish and mustard mayo on a small appetizer plate. Remove the crab cakes from the oven and blot on a paper towel to remove any excess oil. Place crab cake halfway on the sauced area of the plate and halfway off. Top with a few leaves of arugula for garnish.
(Disclosure: This is not a compensated post. Recipe and image provided by Benny’s Chop House in Chicago.)