Tuesday, January 22, 2013

Restaurant Recipe: Chef Taylor's Crab Cakes (Napa Valley Grille)

Maryland Style Crab Cakes

Photo Credit: William Pruyn

Executive Chef Taylor Boudreaux

Yields 6-8 crab cakes

1 lb Jumbo Lump Crab Meat
1 T Dijon
1 T Worcestershire Sauce
½ T Fresh Thyme Leaves
¼ cup Panko breadcrumbs
¼ cup Mayo
1 egg
½ Lemon, juiced
½ T Old Bay Seasoning

In a non reactive bowl whisk together the egg, mayo, lemon juice, Worcestershire, thyme, Old Bay, and Dijon.

In a separate bowl gently pick through the crab to remove any shells. Be careful not to shred the crab meat.  Pour the whisked mixture over the crab and gently coat, by tossing the crab with your hands allowing the crab to fall between your fingers. 

Sprinkle the Panko over the crab and gently toss again. Cover the bowl and refrigerate for 30 minutes to allow the Panko to soak up any liquid.

To form the cakes use a small ring mold. Place the portioned crab mixture into the ring mold and spread evenly. Gently press out any excess liquid and place in a pan that has been lined with plastic wrap.  Refrigerate.

To cook spray a clean pie tin with pan release and place the crab cakes onto the tin.  Bake at 500 degrees for 8-10 minutes.  Crab cake should be hot all the way through. Remove the cakes from the pie tin using a fish spatula to plate.  Handle them as little as possible. Presentation side will be the side that was down. It should be a perfect golden brown.

At Napa Valley Grille Boudreaux’s crab cakes are served with a classic remoulade, blood orange segments, and small herb salad.