TV Dinner: crab cakes

Updated: May. 31, 2019 at 8:53 AM EDT
Email This Link
Share on Pinterest
Share on LinkedIn

WATERTOWN, N.Y. (WWNY) - This week's dish gets a little personal for Chef Chris Manning.

This crab cakes recipe was on his father's menu when he was executive chef of the Bourbon Orleans Hotel in New Orleans.

It's goes together quickly and easily because, as his father taught him, keep things as simple as possible.

You can see for yourself in the video.

Crab Cakes

  • 1 pound lump crab meat
  • 1 egg, beaten
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Creole seasoning (recipe below)
  • 1 teaspoon hot sauce
  • 1 sleeve Ritz crackers, crushed

Gently combine all ingredients in a medium-size bowl. Divide into 6 to 8 patties.

Pan fry on medium heat in 1/4 cup canola oil. Cook until brown on both sides, about 3 or 4 minutes each side.

Serve with lemon wedges on the side and your choice of rémoulade or cocktail sauce.

Following is a rémoulade recipe the chef shared with us several months ago.

Creole (Cajun) Spice

  • 1 tablespoon paprika
  • 2 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 3/4 teaspoon ground white pepper
  • 3/4 teaspoon ground black pepper
  • 1/2 teaspoon whole leaf thyme
  • 1/2 teaspoon whole leaf oregano

Combine all ingredients.

Sauce Rémoulade

  • 1 cup mayonnaise
  • 1/4 cup dill pickle relish
  • 1 green onion, minced
  • 2 cloves garlic, minced
  • 2 tablespoons Dijon mustard
  • 1 tablespoon salad mustard
  • 1 tablespoon hot sauce
  • 1 tablespoon horseradish
  • 1 tablespoon paprika

Combine all ingredients in a small bowl. Allow to chill for an hour before serving.

Copyright 2019 WWNY. All rights reserved.