Chef Nick's Famous Crab Cakes

by Blair Hinderliter

Looking for the perfect crab cake recipe? Look no further — IRP's own Chef Nick shares his famous crab cake recipe. These crab cakes make the perfect surf-n-turf when paired with one of our premium steaks, or can be served on their own paired with the suggested Arugula Salad or any side salad of your choice. 

Ingredients:

  • 1lb Crab Meat
  • 1/4 cup finely diced Green and Red Pepper
  • 2tbs finely diced Red Onion
  • 1/2 cup Mayonnaise
  • 1/2 cup crushed Ritz Crackers
  • 1/2 tsp Old Bay seasoning
  • 1 Tbs fresh Dill
  • 1 tsp Dijon Mustard
  • Juice of 1/2 Lemon
  • Dash of Tabasco and Worcestershire Sauce

Method:

  1. Place Crab Meat in a bowl with all ingredients.
  2. Gently fold together being careful not to break-up crab meat.
  3. Divide into 6 portions.
  4. Form into cake shape flat on the top with sides like a cake pan (can be made using a round cookie cutter).

To Cook:

  1. Preheat the oven to 325 degrees.
  2. Heat a nonstick skillet and place clarified butter into the skillet.
  3. Sear each Crab Cake until brown on each side.
  4. Place Crab Cakes in the oven and bake until hot in the center (165 degrees) — about 10 minutes.

To Serve:

Crab Cakes can be paired with Filet Mignon as a surf-n-turf option or paired with a dressed arugula salad (arugula, lemon juice and zest, olive oil, shaved asparagus, blistered tomatoes, and salt & pepper) for a lighter option.

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