My Favorite Crab Cake

Crab cakes are a crowd favorite. I have eaten allot of crab cakes over the years, and I have made 100 times more. When it comes to crab cakes I serve to my family and friends the rule is that it is all about the crab, keep it simple. A few simple tips;
– When it comes to breading/binder I use the least amount possible to get it to just hold together
– Make the mix, form into cakes on parchment lined sheet pan, refrigerate for at least 20 minutes prior to cooking to firm up
– Dust the outside lightly with breading just before pan frying
– Pan fry in clarified butter, add whole butter on the flip and baste
– My favorite breading is crushed Ritz crackers (add a buttery taste and good binding), next is panko (good crunch on exterior when pan fried, have to let sit in fridge prior to cooking, otherwise will be crunchy on inside as well), homemade brioche breadcrumbs (really buttery but more soft pudding like texture when mixed as opposed to Ritz which stay granular), white bread panade, bread cubes soaked in milk and mashed (this is the most neutral and old school way, similar to Devil crab or old Imperial recipes
– I like Old Bay, in moderation, depending on the type of crab, for example I use less in a cake of our super lump than I do in one with our claw meat
– Our crab is already 100% cooked, do not overcook your crab cakes, especially if oven baking
– Everyone loves a good sauce, and they are simple to make with stuff in the fridge, even as simple as a 50/50 mayo/mustard “Dijonaise”
– Use your hands to mix it, especially if using Super or Jumbo lump, it is allot of work, and money, for those big pieces of crab, keep them whole!
– If cooking for a crowd, a cheap electric griddle does an amazing job on a dozen+ cakes at a time, add are nonstick
– Left over crab meat, yes it does happen, make it into a cake and freeze, as opposed to freezing the crab plain

– Chef John

Oyster Rockefeller Soup with Crispy Crab & Bacon Croquette

Oysters Rockefeller are a classic American dish, first served in 1889 at the famed Antoine’s in New Orleans, and one of my favorites. I have taken all the flavors of the classic dish, reworked them, added some crab, did a little deep frying and pureeing and voila, Oyster Rockefeller soup with a crispy (and creamy) crab & bacon croquette.

Prosciutto wrapped Crab stuffed Shrimp

Jumbo shrimp, which are split and stuffed with a creamy crab stuffing, wrapped in prosciutto and sautéed until crispy on the outside and filled with delicious creamy crab and perfectly cooked shrimp. These are perfect as an appetizer, entrée or to elevate your surf & turf. For a season theme I placed them with on a bed of butternut squash “noodles” with Fuji apples sautéed in brown butter with sage and basil.

Crab, Tomato and Red Chili Enchilada Stack

Looking for some new weeknight dinner ideas? Well we have two quick and easy crab recipes using our Pacific Cove 8oz cups. With just a few inexpensive standard grocery store ingredients and about 30 minutes you can have a delicious crab dinner on the table for your family. My family loves enchiladas and the idea for these crab enchiladas came from a rushed weeknight meal and are based loosely on a dish called King Ranch chicken that I grew up on as a kid in Texas. For the green chili enchiladas I chose of special crab meat, combined with some spinach, roasted green chilies, green enchilada sauce and shredded Monterey Jack cheese. The more subtle flavor of the crab white meat in our special works perfectly with the mild, tangy tomatillos, lime juice and cilantro in the enchilada sauce. For the red chili enchiladas I chose our much more flavorful, crab dark meat, that is our claw crab meat. Combined with some diced roasted tomatoes and green chilies, shredded Pepper Jack cheese (for a little added spice) and a red chili enchilada sauce. The flavor of our claw meat not only stands up to the bold flavors of the roasted chilies and tomatoes it shines. Add some chips and salsa, maybe a margarita or a cerveza and you have a weeknight part in no time!

Corn and Leek Bisque with Crab Relish

A very simple yet cream-less, unique, smooth and creamy corn and leek bisque thickened with rice. Save the crab for the garnish, Sometimes the best use of our crab is to finish the dish, like with this soup, which could easily be exchanged with a premade soup from your favorite brand. Let the crab meat shine and let your guests not only taste the crab but also see it!

Crab, Corn and Leek Risotto

One of my favorite crab dishes is crab and corn risotto, except instead of shallots or onions I like to use leeks, their sweet and delicate flavor works extremely well with both the crab meat and the corn. A simple drizzle of some store bought pesto adds a pop of color and flavor. This recipe is to make the risotto, however, if you allow to cool and then cut into portion and sauté crisp on the surface just before serving. I also dust some julienned leeks and dust with a little seasoned flour and fried crisp for some added texture.