Chef Eric's Crab Cakes | Chef Eric Recipe
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- Опубліковано 26 лип 2024
- Crab cakes should be a celebration of simplicity. Every time I find myself on the Chesapeake Bay eating at a restaurant and I see the words “Market Price” next to crab cakes, I am compelled to stop reading and order the crab cake.
This recipe is a nod to the only true filler of a crab cake: more crab. The sun-dried tomato roasted garlic sauce has made star appearances throughout some of my most memorable culinary evenings over the past decade, so I hope you enjoy! - Chef E
Crab Cakes with Sun-Dried Tomato Roasted Garlic Butter Sauce
Crab Cakes:
2 Pounds Lump Crab Meat
1 Pound Jumbo Lump Crab Meat (add to the mix last)
3 Tablespoons Worcestershire Sauce
¾ Cup Mayonnaise, Preferably Duke's
1 Tablespoon Sriracha
1 Teaspoon Kosher Salt
2 Teaspoons Lane's BBQ Q-Nami Rub
2 Tablespoons Lemon Juice, Fresh Squeezed
½ Cup Parsley, minced
Instructions:
1. Stabilize your grill at 350F and install your cast iron griddle or soap stone in the highest portion of the Divide and Conquer system. Close the dome and allow the grill and accessory to come to temp.
2. While the grill is heating up, combine all crab cake ingredients in a medium bowl, EXCEPT the jumbo lump. Mix gently by hand, then add the jumbo lump. Gently mix it into the rest of the ingredients. Scoop out 2 oz portions. Squeeze excess liquid out. Place the cakes on a sheet pan and transfer to the refrigerator for at least 15 minutes.
3. Make the Sun-Dried Tomato Butter Sauce.
4. Add a couple of tablespoons of olive oil to the cast iron griddle. Gently place the crab cakes on the griddle. Close the lid and roast for 7 minutes, or until the top of the cakes are slightly toasted and the griddle side is golden brown and crispy.
5. Transfer to the presentation plate and top each cake with a dash of the Sun-Dried Tomato Butter Sauce.
Sun-dried Tomato Butter Sauce:
2 Teaspoons Garlic Oil (use the oil you use to roast the garlic cloves in)
¼ Cup Roasted Garlic
¼ Cup Sun-Dried Tomatoes
2 Teaspoons Garlic, Fresh Minced
2 Teaspoons Dark Chili Powder
¼ Cup Tomatoes, Fresh Diced
1 Cup Sauvignon Blanc
1 Tablespoon Sriracha
1 Pound Butter, Unsalted, Cubed
1 Tablespoon Lemon Juice, Fresh Squeezed
¼ Cup Parsley, Chopped
¼ Teaspoon Salt
Method:
1. Combine the garlic oil, sun-dried tomatoes, roasted garlic in saucepan and warm over medium heat. Stir and macerate consistently. Just before the garlic begins to brown, add the fresh garlic and cook for one minute then sprinkle in chili powder and toast for 1 minute.
2. Add the tomatoes and cook for 1 minute, then deglaze with the wine and reduce by half. Turn the heat to the lowest setting. Slowly whisk in the cubes of butter, a couple of cubes at a time, adding more cubes when the previous ones have melted. Stir continuously. When all of the butter is incorporated, add the lemon juice, Sriracha, and salt.
3. Reserve in a warm place for serving.
Where to Buy:
Lane's BBQ Q-Nami Rub: lanesbbq.com/products/q-nami-rub
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Another weekend winner from Chef Eric
Cheers Tanner⚡
That sauce 🔥👌😋😍
Chef Eric is LEGIT. I cannot wait to make this on my KJ.
Cheers Jeff, keep us posted🔥🤙🏽
laughing at the two thumbs down I see up top, there is literally nothing wrong with this video!! Looks awesome, thanks for the ideas.
Fantastic! Can’t wait to try this one. Great as ever, you make it look so effortless!
Great job Eric you make it look sooo easy to do always enjoy your video. Living in Winston Salem does that count as being a neighbor
Absolutely 💯🤣🤙🏽
The majesty of the crab cake- awesome
Got my first chance to try this recipe. Thank you so much. Dinner was excellent and made for some great pics, as well.
magnificent video Kamado Joe. I crushed that thumbs up on your video. Keep up the first-rate work.
Awesome video Eric!
KJ is coming soon. Making this the first week for sure. Thanks Chef!
Great choice for the first celebratory cook🔥🤙🏽🔥
Looks amazing. Can’t wait to make it
Love if Chef Eric. This looks like another receipt to try out soon!
Keep us posted Brandon, these cake never let down🔥🤙🏽🔥
What a great idea and presentation! Awesome!
Thanks heaps Andreas, you.could put the sauce in the bottom of the plate if you did not want to hide any of the the crab🤙🏽🔥🤙🏽
Wow! Just wow!
Such a fun cook. These flavors are off the chart good🔥🤙🏽🔥
Looking forward to cooking these,thanks chef 👊
David, these would be fun to do outside of the store for sure🔥🤙🏽🔥
Bravo Chef!
Love the flavor of these! I used a 3/4 cup measuring cup to make my cakes and they ended up falling apart, so I’ll go smaller next time. Still tasted great and I was able to get them formed up enough that the presentation wasn’t too bad. Gotta admit - you’ve got skillz!
I am highly allergic to shell fish, but cant wait to make this for my family.
Looks awesome :)
Cheers chef🤙🏽
Phenomenal ... nice job!
Ben these crab cakes are so good!!!
Outstanding food presentation. Looks awesome. I really am learning a lot from you. I switched from BGE to Kamado joe and I am loving the grill. Have a large and a Jr. Joe
Wow. Going to try this!
Cheers Bob. Simple, quick and delicious🔥🤙🏽🔥
Well now I have to make these.
Gotta make this 👌
Keep us posted Benjamin 🤙🏽🔥🤙🏽
Love your videos Chef Eric!
Keep on jammin!
Cheers for the kind words. Lots more fun recipes headed your way🔥🤙🏽🔥
Chef Eric. I have reviewed the video and have my order of crab arriving today to see if I can duplicate what you have shown in this video. I would be interested in knowing the proportions of the ingredients for the sauce. For example how how much sun dried tomatos, how many fresh tomatos, how much Siracha, how much butter, how much lemon juice. Too much or not enough of any of those ingredients could throw that whole sauce off. Is there a place where the full recipe is posted or can you provide answers here. Thanks in advance. I have become very adventuresome after watching your videos. Keep up the good work.
Do you think the soap stone would have worked well, if not better, than the cast iron? I have both.
Can you substitute the Dukes Mayo with Veganese or Avocado Mayo?? Wife is not a big fan of tomatoes, would a Miso Sauce work and bring out the flavor in Crabcake?
Yes to all of that Jose. Keep me posted. Substitutions and making it your own is what is all about 🔥🤙🏽🎯
Hi Chef!!
I like it! It is Not possible to get lans BBQ in Germany. Bad!
Does it work with chicken as well?
This is so much better than the old days featuring the incredible shrinking man on the Kamado Joe channel. Thank you Chef Eric for raising the bar.
Lol are you talking about John?
@@ColocasiaCorm Yep.
@@ihikefar Jon’s ok. He says smells amazing a lot. lol. I just wish he kept the weight off but bbq i guess.
While I like your overall recipe, I still think it needs a bit of a binder like breadcrumbs. Your forked sample was falling off the fork and I wouldn't want that for my guests.
Ya....It's an experience. Of you need a binder, make a crab bechamel (really a Velouté) there is only so much we can do with a video for people to make these at home.
Macerate the crab a bit more will also bind it better. Skip the bread crumbs 🤙🏽
great way to burn a couple hundo
How do you mean?
i have found that kamado joe charcoal isnt very good, leaves behind a petroleum taste to food and smell
It's one of the best for sure.
Be sure to activate your charcoal before cooking, look for ashed up and embered coals, takes around 10 minutes to prime with good air flow🤙🏽
Kamado Joe warranty policy is abysmal. Customer service is even worse. Buyer beware.
My man you need to get rid of that pot. All that teflon that's coming off isn't good for you