Chef Lauren’s Lump Crab Cake

Lump Crab Cakes.jpgChef Lauren’s featured recipe is perfect for the end of Summer and anytime! Our August Chef of the Month, Lauren brought her A-game with this tasty treat. Trust us, her Lump Crab Cake recipe will not disappoint customers or friends!

Ingredients for Crab Cakes:

2/3 cup panko (Japanese breadcrumbs)

1 tablespoon minced fresh flat-leaf parsley

1/2 finely chopped red onion

1 stick celery chopped

2 tablespoons canola mayonnaise

1 teaspoon lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon Old Bay seasoning

1/2 teaspoon Worcestershire sauce

1/8 teaspoon kosher salt

1/8 teaspoon ground red pepper

1 large egg, lightly beaten

8 ounces lump crabmeat, shell pieces removed

1 tablespoon olive oil

1 lemon, quartered

Directions:

Combine panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined. Using wet hands, shape crab mixture into 4 equal balls. Gently flatten balls to form 4 (4-inch) patties.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3-4 minutes on each side or until golden.

Remoulade Ingredients:

1/2 jar roasted red bell peppers

1 c mayonnaise

1/2 tbs Dijon mustard

1/2 tbs capers, drained

1/2 tbs lemon juice

Pulse thoroughly in a food processor and set aside.

For the roasted garlic aioli:

1 whole heads garlic

Extra-virgin olive oil

Kosher salt

Cracked black pepper

1 cup mayonnaise

1/3 cup fresh lemon juice

1/8 teaspoon cayenne pepper

Dash Worcestershire sauce

Chopped fresh parsley, for garnish

Directions:

Preheat the oven to 425 degrees F.

Take the whole head of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you’ll need 1/3 cup).

In a food processor, combine the roasted garlic, mayonnaise, lemon juice, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.

Salad Ingredients:

Frisée

Radishes

Granny Smith apple

Red wine vinegar

Olive oil

Lemon

Slice radishes and cut apples into matchsticks. Toss ingredients in bowl and drizzle with lemon, vinegar, and oil. Top the crab cakes with salad and serve. Enjoy!

Connect with Our August Chef of the Month:

Website: https://www.cheflawless.com/home

Instagram: @chef_lawless

Twitter: @chef_lawless

Chef Lauren participated in the Pacific Wine & Food Festival and would like to thank her sponsors Anderson Seafoods and Gelson’s!

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