Grilled Crab Cakes with Chef Jamie

Laura Pence,

Grilled Crab Cakes

Serves 2

Panko bread crumbs, 1/2 – 3/4 cup

Egg, large, 1

Worcestershire sauce, 1 tablespoons

Texas pete hot sauce, 1/2 tsp

Fresh cracked pepper, to taste

Mayo, 2 tablespoons + 1 teaspoon

Lump crab meat, 2- 6 oz cans (I actually prefer claw meat)

Old Bay Seasoning, 1 1/2 teaspoon

Olive Oil, 1 tablespoon

Cajun Remoulade, see recipe

Cucumber Pico, see recipe

  1. Mix 1/2 cup of bread crumbs and the egg, then mix in all other ingredients except the lump crab together until incorporated.  Be Gentle
  2. Check the consistency of the mixture and if it seems very wet add a little more bread crumbs.
  3. Gently fold in lump crab meat.
  4. Separate into 4 cakes, gentle roll into a ball and flatten a bit on both sides and set on a plate in the refrigerator for 30 minutes to an hour.
  5. Prepare Cajun Remoulade Sauce and Cucumber Pico and set aside until needed.
  6. When you are ready to eat, heat a little olive oil in an non-stick pan and over medium-high heat and grill on both sides for 3-4 minutes until golden brown.
  7. To assemble your crabcakes, place about a tablespoon of sauce on your plate and using the spoon round it into a circle (2 on each plate), top with as much pico as desired, repeat for both plates.

 

Cucumber Pico

yields: about 1 1/2 cups

English cucumber, peeled, chopped small, 1/2 each

Red pepper, chopped small, 1/2 cup

Jalapeno, small, finely chopped, 1/2 – 1 each

Tomato, chopped small, 1/4 cup

Red onion, finely chopped, 1/8 cup

Fresh dill, finely chopped, 1/2 teaspoon (dry dill, pinch or two)

Fresh basil, chopped, 4-6 leaves

Red Wine Vinegar, 2 tablespoons

Juice of Lemon, 1/2 each

Kosher salt, to taste

Black pepper, to taste

Garlic salt, 1/4 teaspoon

  1. Prepare all the vegetables and herbs as stated and place all these ingredients into a bowl; Gently stir to incorporate.
  2. Then add the red wine vinegar and juice of the lemon.  Stir the pico and add your garlic salt, a little salt and pepper.  Have yourself a taste and decide if you want a little more salt and pepper.
  3. Once you are happy with the taste of your salsa, store in an air tight container and allow to rest in the refrigerator until you are ready to eat.

Cajun Remoulade Sauce

Mayo, 1 cup

Worcestershire sauce, 1 tablespoon

Lemon juice, 1 tablespoon

Stone ground mustard, 2 tablespoons

Ketchup, 2 tablespoons

Olive oil, 1 tablespoon

Cajun seasoning, 2 tablespoons

Kosher salt, ½ teaspoon

Celery, minced, to taste

  1.  Mix all ingredients together and store in an air tight container.

Serving Suggestions: Serve with your favorite rice, or vegetable.

Related Posts