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Maine Jonah Crab Cakes Recipe

Name: City Farmhouse Kitchen & Bars MAINE JONAH CRAB CAKES Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 lb Maine Jonah crab meat (lump, picked free of shells); 3 oz Fresh or panko breadcrumbs; 0.5 cups Mayonnaise; 1 each Large egg; 1 tbs Dijon mustard; 0.5 tsp Worcestershire sauce; 1 tsp Old Bay seasoning; 2 tbs Finely chopped green onion (white + green); 2 tbs Finely chopped fresh parsley; 1 tbs Fresh lemon juice; 0.5 tsp Salt; 0.25 tsp Freshly ground black pepper; 2 tbs Unsalted butter (for searing); 1 tbs Vegetable oil (high smoke); 2 cups Fresh corn kernels (cut from about 3 medium ears); 1 cups Cherry tomatoes, halved; 1 cups Frozen lima or butter beans (thawed) or fresh young lima; 0.5 cups Yellow bell pepper, diced; 0.25 cups Red onion, finely diced; 2 tbs Fresh basil, chiffonade; 2 tbs Olive oil; 1 tsp White wine vinegar; 0.75 tsp Kosher salt; 0.25 tsp Freshly ground black pepper; 0.5 cups Mayonnaise; 2 tbs Creme fraiche or sour cream; 1 tsp Chipotle peppers in adobo, minced; 1 tbs Honey; 0.5 tbs Lemon juice; 0.5 tsp Dijon mustard

Inspired by City Farmhouse Kitchen & Bar

Time1h 15m

Serves4

Wood Grilled Corn Succotash, Honey-Chipotle Remoulade, Basil Syrup

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Ingredients

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Crab Cakes

1 lb Maine Jonah crab meat (lump, picked free of shells)

3 oz Fresh or panko breadcrumbs

1/2 cups Mayonnaise

1 each Large egg

1 tbs Dijon mustard

1/2 tsp Original Worcestershire Sauce

1 tsp Old Bay seasoning

2 tbs Finely chopped green onion (white + green)

2 tbs Finely chopped fresh parsley

1 tbs Fresh lemon juice

1/2 tsp Celtic sea salt

1/4 tsp Freshly ground black pepper

2 tbs Unsalted butter (for searing)

1 tbs Vegetable oil (high smoke)

Wood-Grilled Corn Succotash

2 cups Fresh corn kernels (cut from about 3 medium ears)

1 cups Cherry tomatoes, halved

1 cups Frozen lima or butter beans (thawed) or fresh young lima

1/2 cups Yellow bell pepper, diced

1/4 cups Red onion, finely diced

2 tbs Fresh basil, chiffonade

2 tbs olive oil

1 tsp White wine vinegar

3/4 tsp Kosher salt

1/4 tsp Freshly ground black pepper

Honey-Chipotle Remoulade

1/2 cups Mayonnaise

2 tbs Creme fraiche or sour cream

1 tsp Chipotle peppers in adobo, minced

1 tbs Honey

1/2 tbs ReaLemon lemon juice

1/2 tsp Dijon mustard

1/4 tsp Smoked paprika

1/4 tsp Kosher salt

1/8 tsp Freshly ground black pepper

Basil Syrup & Garnish

1/2 cups sugar

1/2 cups Water

1 cups Fresh basil leaves (packed)

1 tsp Fresh lemon zest (for finishing)

1/4 cups Microgreens or small basil leaves (for plating)

2 each Lemon wedges

Method

Crab Cakes

Prepare crab mixture

In a large bowl gently combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon, Worcestershire, Old Bay, green onion, parsley, lemon juice, salt, and pepper. Mix just until combined — avoid breaking up large lumps of crab. Taste a small pinch and adjust salt or lemon if needed.

Form cakes

Divide mixture into 8 equal portions (about 2 oz each) and gently form into 8 patties about 2.5 inches across and 3/4 inch thick. Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up (this helps them hold when searing).

Sear crab cakes

Heat a large skillet over medium-high heat and add the vegetable oil and 1 tablespoon butter. When the butter foams and the pan is hot, place 4 crab cakes without crowding. Cook 3-4 minutes per side until golden brown and crisp. Reduce heat if the exterior browns too quickly. Add remaining 1 tablespoon butter and sear the second batch. Transfer cooked cakes to a warm oven (200°F / 95°C) to hold while finishing other elements.

Wood-Grilled Corn Succotash

Grill corn

Preheat a grill or grill pan to medium-high. Toss whole corn ears briefly with 1 tbsp olive oil and a pinch of salt. Grill turning occasionally until kernels are charred in spots, about 8-10 minutes. Remove and let cool slightly; cut kernels from the cobs into a bowl. If using raw kernels (no grill), heat a skillet until smoky and char lightly but grilling is recommended for flavor.

Combine succotash

In a sauté pan over medium heat add remaining 1 tbsp olive oil. Add diced bell pepper and red onion and cook 2-3 minutes until softened. Add grilled corn kernels, lima or butter beans, and cherry tomatoes and cook another 2 minutes just to warm and marry flavors. Remove from heat and stir in white wine vinegar, basil, kosher salt, and pepper. Taste and adjust seasoning.

Honey-Chipotle Remoulade

Make remoulade

Whisk together mayonnaise, creme fraiche (or sour cream), minced chipotle, honey, lemon juice, Dijon, smoked paprika, salt and pepper in a small bowl until smooth. Taste and adjust heat or sweetness. Chill until ready to plate.

Basil Syrup & Garnish

Basil syrup

In a small saucepan combine sugar and water and bring to a simmer, stirring until sugar dissolves. Remove from heat and add packed basil leaves, pressing them into the syrup. Let steep 10 minutes, then strain, pressing leaves to extract flavor. Cool to room temperature and refrigerate until slightly thickened. (Syrup will keep for several days.)

Finish and plate

To plate: spoon a generous 2-3 tablespoons of wood-grilled corn succotash into the center of each plate. Place two crab cakes atop the succotash (for 4 servings, 2 cakes per plate; for 8 servings halve cakes accordingly). Drizzle 1 tablespoon of honey-chipotle remoulade on each cake and a small spoonful alongside. Using a small spoon, dot or lightly drizzle 1 teaspoon basil syrup around the plate for brightness. Garnish with microgreens or small basil leaves and a sprinkle of lemon zest. Serve with lemon wedges on the side.