Dungeness Crab Cakes
Rated 5.0 stars by 1 users
Category
Hors d'oeuvres
Cuisine
American
Servings
2-4
Prep Time
45 minutes
Cook Time
20 minutes
Delight in Chef Tucker's exquisite Crab Cakes, a culinary masterpiece bursting with ocean-fresh flavors. Tender crab meat blended with aromatic herbs and breadcrumbs, pan-seared to golden perfection, creates a savory sensation. Serve with zesty remoulade sauce and a squeeze of lemon for a taste of coastal bliss. Perfect for any seafood lover's palate! 🦀🍋🍽️
Ingredients
-
1 bunch chives
- 1 shallot
- ¼ cup capers
-
1 mandarin orange
-
1 head frisee
-
2 celery ribs
-
1 teaspoon Dijon mustard
-
1 teaspoon Worcestershire
-
3 egg yolks
-
1 whole egg
-
S&P Seasoning
- 1 garlic clove
- 1 cup grapeseed oil
-
2 lemons
- 1 pinch Aleppo pepper
-
8 ounces Dungeness crab meat
- 1 tablespoon Old Bay seasoning
- ½ cup canola oil
- 1¾ cup breadcrumbs
- Cutting board
- Knife
- 3 mixing bowls
- Ice
- Whisk
- Paper towels
- Vegetable peeler
- Zester, box grater, or microplane
- Saute or cast iron pan
- Cooling rack
- Metal spatula
- Large spoon
MISE EN PLACE 🔪
Directions
PREP 🥒
Mince half the chives and diamond cut the other half. Brunoise the shallot. Chop the capers. Segment the mandarin. Clean the frisee.
- Prepare an ice bath.
- Brunoise one celery rib. Use a vegetable peeler to make soigne strips with the second celery rib. Place into ice water to curl.
Time to make aioli! In a medium-large mixing bowl, add the Dijon, Worcestershire, egg yolks, and a pinch of S&P Seasoning. Grate or microplane in a garlic clove, then whisk to combine. Very slowly emulsify in the grapeseed oil, whisking the entire time. Adjust the seasoning with lemon zest and ½ of the lemon’s juice. Stir in the chopped capers and 1 tablespoon of the minced chives. Add in a pinch of Aleppo to spice up your life!
HOW TO COOK 🍳
Blot dry the crab with the paper towels. Combine with the brunoise shallot and celery. Add the zest of one lemon and half the lemon’s juice, the Old Bay, a pinch of S&P Seasoning, and a tablespoon of the minced chives. Mix together with the whole egg to bind it together and about ⅓ cup of breadcrumbs… just enough to help it bind.
- Form into 4 patties and set aside.
- Heat the canola oil in the large saute pan over medium-high heat and sear the crab cakes until GBD (Golden Brown & Delicious), then flip and sear until GBD on both sides.
Set on paper towels or a cooling rack and season with S&P Seasoning.
- Follow Chef Tucker’s dope plating techniques for a soigne looking plate! *Chef’s Kiss*