Alright, I’ll be honest with you guys. Until I moved to San Diego, I wasn’t the biggest seafood eater. Don’t get me wrong, I loved me some shrimp and lobster and you honestly can’t go wrong with sushi (ever), but I wasn’t one to be adventurous and just order random seafood dishes at a restaurant. I was nervous I wouldn’t like it, and honestly, is Midwest seafood the same as coastal seafood? (That was my inner life dilemma 😆).
BUT once I moved to the West Coast, I decided to get a little adventurous. (A few weeks ago I even tried oysters!) And I have to say, I haven’t been disappointed in the slightest by anything I’ve tried. Today’s recipe is from my lovely friend Lauren Lawless, owner and head chef for Flawless Lawless Cuisine whose fearless attitude and amazing recipes have inspired me to make the most of my West Coast culinary experience. Here’s her Lump Crab Cake recipe, which is honestly a summertime must-try.
Lump Crab Cake:
Here’s What You Need:
- 2/3 cup Panko breadcrumbs (for a crispy, lighter taste)
- 1 tablespoon minced, fresh flat-leaf parsley
- 1/2 finely chopped red onion
- 1 stick celery, chopped
- 2 tbsp canola mayonnaise
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp Old Bay seasoning
- 1/2 tsp Worcestershire sauce
- 1/8 tsp kosher salt
- 1/8 tsp ground red pepper
- 1 large egg, lightly beaten
- 8 oz lump crabmeat, shell pieces removed
- 1 tsp olive oil
- 1 lemon, quartered
For the remoulade:
- 1/2 jar roasted red bell peppers
- 1 cup mayonnaise
- 1/2 tbs Dijon mustard
- 1/2 tbs capers, drained
- 1/2 tbs lemon juice
For the roasted garlic aoili:
- 1 whole heads garlic
- 2 tbs extra-virgin olive oil
- pinch Kosher salt
- pinch cracked black pepper
- 1 cup mayonnaise
- 1/3 cup fresh lemon juice
- 1/8 teaspoon cayenne pepper
- Dash Worcestershire sauce
- Chopped fresh parsley, for garnish
For the salad:
- 1 Granny Smith apple
- Red wine vinegar
- Olive oil
Here’s How You Do It:
Pulse remoulade ingredients thoroughly in food processor and set aside.
- Preheat the oven to 425 degrees F.
- Take the whole head of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil, then sprinkle with salt and pepper.
- Wrap the pieces with foil in a tight pouch, then place in the oven and roast for 35 to 45 minutes.
- Remove from oven and allow to cool.
- Squeeze the pulp from the skins (you’ll need 1/3 cup). In a food processor, combine the roasted garlic, mayonnaise, lemon juice, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.
- Combine Panko with the first 10 ingredients (up through the egg) in a large bowl, stirring well. Add crab; stir gently just until combined.
- Using wet hands, shape crab mixture into 4 equal balls. Gently flatten balls to form 4 (4-inch) patties.
- Heat a large, nonstick skillet over medium-high heat. Add oil to pan (approx 2 tbsp), swirl to coat.
- Add patties; cook 3-4 minutes on each side or until golden.
- Slice radishes (thin!) And juilenne apples or cut into matchsticks.
- Toss remaining ingredients in bowl and drizzle with lemon, vinegar and oil.
- Top the crab cakes with salad and serve. Enjoy!