Chef of the Month Brian Rutherford’s Recipe: Crab Cakes


Crab Cakes                      Yield:  12 each, 2 oz, Crab Cakes

1# Crab, Jumbo Lump

1/2 cup Mayonnaise

1 ea Egg

2 oz Red bell pepper, brunoise

1 ea Jalapeno pepper, minced

2 ea Lemon zest

1 bu Green onion

1 TBS Dijon mustard

TT Worcestershire sauce

TT Tabasco

1 tsp Old bay seasoning

2-3 oz Fresh Bread Crumbs or white bread cut into small dice

Method for Crab Cake mix:

  1. Cut red pepper brunoise and sweat in small amount of oil until tender.  Set aside to cool
  2. Mix egg and mayonnaise together until well combined
  3. Add all other ingredients other than the crab
  4. Gently fold in the crab without breaking up the larger pieces
  5. Let mixture sit for 5 mins and check consistency.  Might need to add more bread crumbs if mixture is too loose.
  6. Weigh crab cakes into 2 oz balls and set aside


Roasted Corn Salsa:

4 Ears Yellow Corn, husk still on

¼ ea Red onion, small diced

1 ea Red bell pepper, small diced

½ bunch Cilantro, chopped fine

1 ea Jalapeno pepper, minced

Pinch ground cumin to taste

Salt and pepper to taste

2 TBS fresh lime juice

  1. Roast corn for 40 mins (375 degrees) on ½ sheet tray with small amount of water.  Remove from oven and let cool
  2.  When corn is cool enough to work with remove the husk and take corn off cob and put into mixing bowl
  3. Add all other ingredients, taste, and set aside


Avocado “Butter”

4 ea ripe avocados

½ cup fresh lime juice (might need more)

Salt and white pepper to taste

  1. Cut avocados in half and remove seed.  Put avocado into blender or Cuisinart.
  2. Turn on blender and add lime juice.  Season with salt and white pepper and taste
  3. Adjust seasoning as needed.  Mixture should be the consistency of fresh whipped cream and you should be able to taste a little of the lime, salt and pepper. Adjust seasonings as necessary.


Lime Butter Sauce

1 cup fresh lime juice

½ cup white sugar

1# chilled, cubed unsalted butter

Salt and white pepper to taste

  1. Combine lime juice and sugar in non-reactive pot over medium heat.
  2. Reduce lime-sugar mixture until it turns amber in color and starts to thicken
  3. Turn down heat to low and start whisking in the butter a little at a time until all butter is incorporated
  4. Season with salt and white pepper and taste. Set aside somewhere slightly warm but not too hot


For Cooking Crab Cakes:

3-4 cups coarsely crushed saltine crackers

2-3 oz oil for frying crab cakes

Method for cooking crab cakes:

  1. Roll crab cakes in crushed saltine crackers until fully covered and shape in your hand until crab cake is 2” across and 1/2” thick, and round
  2. Heat oil in 8” non-stick pan to 300 degrees and pan fry crab cakes until golden brown on each side.  Put crab cakes onto sheet tray and bake for 5-7 minutes in 400 degree oven to finish cooking them. Set aside, keep warm.


For Plate Presentation:

1 each 10” round plate

1 each 2” cylinder mold about 2-3 high (we use PVC from home depot)

3 each lime segments for garnish on plate

Fresh cilantro sprig

  1. Put mold in center of plate and put 2 TBS roasted corn salsa in mold
  2. Put one crab cake on top of corn salsa and put 2 TBS avocado butter on top of crab cake
  3. Put another crab cake on top of avocado butter and push down slightly to pack everything in tightly
  4. Put 1 tsp avocado butter on top of crab cake and 1 tsp corn salsa
  5. Carefully remove mold from crab cakes
  6. Put 2 oz lime butter sauce around crab cakes and garnish with lime segments and fresh cilantro sprig.

Bon Appétit!

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