Jumbo Lump Crab Cake
Recipe by John C. Metz, Executive Chef, CEO
and Co-Founder, Marlow’s Tavern and Sterling Culinary Management
Yield: 5 crab cakes
1/4cup cream cheese, softened
1/2teaspoon fresh chopped tarragon
1teaspoon lemon juice
1/2teaspoon kosher salt
1/2teaspoon freshly cracked pepper
2tablespoons sliced chives
1tablespoon all-purpose flour
1pound jumbo lump crab meat
olive oil as needed for sauteing
Horseradish Aioli for garnish(recipe included)
dressed greens as needed for garnish
Into a mixing bowl, place all ingredients up to but excluding crab and combine until smooth. Gently sift through crab meat, removing any shells. Gently fold crab into mixture, being careful not to break up all the crab.
Place a saute pan over medium-high heat. Place a small amount of olive oil in pan. Pack crab cake mixture into a 1/2-cup measuring cup. Once oil is hot, remove crab cake from measuring cup to saute pan while maintaining its cylindrical shape. Cook on both sides for approximately 3 minutes per side, or until outsides are golden brown and inside of crab cake is hot. Keep warm and repeat process until all crab cakes are cooked.
To serve, plate with a dollop of Horseradish Aioli and a small garnish of dressed greens.
Yield: 1 cup
1 cup mayonnaise
2 teaspoons Dijon-style mustard
2 tablespoons fresh horseradish
salt and pepper to taste
For the Horseradish Aioli
In a medium-sized mixing bowl, combine all ingredients using a wire whisk.