Name: Aruba Beach Cafes Chesapeake Crab Cake Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb lump crab meat; 1 tbs mayonnaise; 1 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 0.5 tsp old bay seasoning; 0.25 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 each large egg (lightly beaten); 0.5 cups panko breadcrumbs; 2 tbs finely chopped fresh parsley; 2 tbs finely diced celery; 2 tbs finely diced shallot; 2 tbs unsalted butter (for pan-frying); 1 tbs neutral oil with high smoke point (vegetable or canola); 1 cups julienned zucchini; 1 cups julienned yellow squash; 1 cups thinly sliced baby bok choy (white and light-green parts); 0.5 cups thinly sliced red bell pepper; 0.5 cups fresh pineapple chunks; 0.25 cups thinly sliced red onion; 1 tsp minced garlic; 1 tbs fresh lime juice; 1 tsp light soy sauce; 0.5 tsp sesame oil; 1 tbs neutral oil (for sautéing); 0.25 tsp kosher salt (to taste); 0.125 tsp freshly ground black pepper (to taste); 1 each red bell pepper (roasted, peeled, seeded); 0.25 cups dry white wine; 1 tbs white wine vinegar

Method

Crab Cakes

Prepare Crab Mixture

Pick through lump crab meat to remove any shells and break up large lumps gently. In a mixing bowl combine mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, kosher salt, black pepper, and the lightly beaten egg. Stir in finely diced celery, shallot, chopped parsley, and panko breadcrumbs. Gently fold in the crab meat, careful not to mash lumps; mix just until combined.

Form Cakes

Divide mixture into 4 equal portions (about 4 ounces each for 4 servings). Shape each portion into a compact patty about 3 inches across and 1 inch thick. Place formed cakes on a tray and refrigerate for 20–30 minutes to firm up (this helps them hold shape during cooking).

Pan-Fry

Heat a large skillet over medium heat. Add 1 tablespoon neutral oil and 2 tablespoons unsalted butter. When foam subsides and butter begins to brown lightly, add crab cakes (do not overcrowd). Cook 3–4 minutes per side until golden brown and just cooked through (internal temperature ~145°F/63°C). Transfer to a paper towel-lined plate and keep warm in a low oven (200°F/95°C) while finishing remaining cakes.

Tropical Vegetable Bed

Prepare Vegetables

Wash and julienne zucchini and yellow squash, thinly slice bok choy, red bell pepper, and red onion. Cut pineapple into small chunks. Mince garlic.

Sauté Vegetables

Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add minced garlic and sliced red onion; sauté 30 seconds until fragrant. Add julienned zucchini, yellow squash, bok choy, red bell pepper, and pineapple chunks. Stir-fry 2–3 minutes — vegetables should be tender-crisp and pineapple warmed through.

Season & Finish

Remove from heat; immediately toss vegetables with fresh lime juice, light soy sauce, sesame oil, olive oil (for finishing), kosher salt and black pepper to taste. Adjust seasoning. Keep warm and arrange as a bed on each plate just before plating crab cakes on top.

Red Pepper Beurre Blanc

Roast and Purée Pepper

If not using pre-roasted pepper, roast a whole red bell pepper over a gas flame or under a broiler until charred and blackened on all sides. Place in a bowl covered with plastic wrap for 10 minutes, then peel off skin, remove stem and seeds. Roughly chop roasted pepper and purée in a blender until smooth. You should have about 1/3 to 1/2 cup purée.

Reduce Wine & Vinegar

In a small saucepan over medium heat combine minced shallot, dry white wine and white wine vinegar. Bring to a simmer and reduce until syrupy and about 1 to 2 tablespoons of liquid remain (about 4–6 minutes).

Finish Sauce

Lower heat to low. Add the roasted red pepper purée and heavy cream, stirring to combine. Whisk in cold cubed butter a few pieces at a time, letting each piece incorporate before adding more, until sauce is glossy and slightly thickened. Do not boil once butter is added. Season with kosher salt, white pepper, and a squeeze of lemon juice if needed. Keep warm; if sauce gets too thick, whisk in 1 teaspoon warm water to adjust consistency.

Plating & Garnish

Spoon a generous layer of the tropical vegetable bed in the center of each warmed plate. Place one crab cake on top of the vegetables. Spoon red pepper beurre blanc around and lightly over the top edge of the crab cake (about 2–3 tablespoons per plate). Garnish with microgreens or chopped chives and a lemon wedge. Serve immediately.