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Pan Seared Crab Cakes

with Succotash, Bourbon Mustard, and Cumin Crisp

For the Crab Cakes:

1# lump crab meat

1/4 C. red onion, finely diced

1/4 C. red bell pepper, finely diced

1/4 C. green bell pepper, finely diced

1 T. cilantro, chopped

1/4 C. mayonnaise

1 T. old bay seasoning

1 egg

1/2 lemon, zested

1 tsp. coriander, ground

1/4 C. panko, plus more for searing

1 T. dijon mustard

1 tsp. cumin, ground

1/2 tsp. mace, ground

Salt and Pepper, to taste

For the Succotash:

1/4 # bacon ends and pieces, diced

1 small onion, chopped

5 garlic cloves, minced

4 ears corn, kernels cut off and cobs discarded

1 large fresh red fresno chile, seeded and finely chopped

1 (10-oz) package frozen baby lima beans, thawed

2 tablespoons cider vinegar

1 T. butter

2 tsp. chives, very thinly sliced

Salt and Pepper, to taste

For the Bourbon Mustard:

1 tsp. oil

1/4 C. red onion, finely diced

2 cloves garlic, minced

1 tsp. ginger, minced

2 T. bourbon

1/2 C. whole grain mustard

1/4 C. molasses

2 T. bacon fat – heated up slightly so it’s in liquid form.

Salt and Pepper, to taste

For the Cumin Crisp:

1 idaho potato – skin on, sliced paper thin on a mandoline (you should be able to read through it)

Salt, Pepper, Cumin, to taste

For the Crab Cakes:

Drain the crab in a strainer and pick through the meat for shell fragments.Mix everything together in a large bowl except the crab.When everything is mixed together and absorbed, gently fold in the crab so it doesn’t shred and fall apart. Refrigerate the crab mixture for 2 hours so the panko can hydrate and soak up the excess moisture. After 2 hours, gently form the crab into round cakes. Heat a large saute pan over medium heat with 2 T. olive oil. Dredge the crab cakes on either side with a bit of panko and sear on each side until golden brown and cooked through.

For the Succotash:

Cook the bacon in a large saute pan over medium low heat until crisp. Remove from the pan and drain on a paper towel lined plate. Increase the heat to medium and add the onion. Cook for 3-4 minutes or until fragrant. Then add the garlic, corn, fresno chile, and lima beans. Cook until the vegetables are tender. Stir in the vinegar and butter. Season with the chives and salt and pepper.

For the Bourbon Mustard:

In a large saute pan, sweat the onion, garlic, and ginger the oil over medium heat. When fragrant, deglaze the pan (off the heat) with the bourbon and cook out the alcohol. Add the rest of the ingredients and stir in to incorporate. Season with Salt and pepper.

For the Cumin Crisp:

Lay out the potatoes in a single layer on a silpat lined sheet tray. Sprinkle evenly the salt and pepper over the potatoes. Next sprinkle twice the amount of cumin that you did that salt and pepper. Lay a sheet of parchment over the potatoes, and then place another sheet tray on top of that. Bake in the conduction oven on 300 for 30 minutes, then turn the sheet 180 degrees and bake another 30 minutes. The potatoes should be done in an hour and when they are brown and crispy the whole way through.