Crab Cake recipe | GlamDish

Monday, October 6th, 2008

Crab Cakes Recipe

If you’re one of the legions of crab cake fans looking for the perfect recipe, you should definitely give this rendition a try. Created by executive corporate chef John Hilton of the 40/40 Clubs—which has locations in New York, Las Vegas, and Atlantic City—its been a hit with his clientele of multimillionaire athletes and music luminaries, not to mention everyday crab cake lovers.

1/4 cup mayonnaise
1/4 cup chopped fresh chives
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1/2 teaspoon seafood seasoning
1/8 teaspoon cayenne pepper
1 pound lump crabmeat, cartilage removed
4 (1 inch thick) slices French bread, crust removed
1/2 cup chopped green onions
1/4 cup Dijon mustard
2 tablespoons minced shallots
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
Salt and pepper to taste
2 tablespoons butter
1 tablespoon olive oil
Lemon wedges

Directions
1. In a large bowl, combine the first seven ingredients; stir in crab. In a food processor or blender, process bread slices, a few at a time, until fine crumbs form (total volume should be 2 ½ cups). Add 1 cup of bread crumbs to the crab mixture; mix well.

2. Shape ¼ cups of crab mixture into patties. Coat both sides of patties with remaining bread crumbs, pressing to adhere. Place on a baking sheet; cover and refrigerate for up to 6 hours.

3. Meanwhile, for sauce, in a blender or food processor, combine the red pepper, onions, mustard, mayonnaise, shallots, parsley, honey, lemon juice, salt and pepper; cover and process until finely chopped. Refrigerate until serving.

4. In a large skillet, melt half of butter and half of oil. Place half of the crab cakes in skillet. Cook over medium heat for 5 minutes on each side or until lightly browned (carefully turn the delicate cakes over). Repeat with remaining butter, oil, and crab cakes. Serve with remoulade sauce and lemon wedges.