Restaurants›Her Place Supper Club›Peekytoe Crab Cake, Crab Bisque, Oregano Vinaigrette Recipe

Peekytoe Crab Cake, Crab Bisque, Oregano Vinaigrette Recipe

Inspired by Her Place Supper Club
Time1h
Serves4

Indulge in our exquisite Peekytoe Crab Cake, featuring tender, sweet crab meat perfectly seared to golden perfection. Accompanied by a rich and creamy crab bisque that envelops your palate in a delightful oceanic embrace, this dish is elevated with a drizzle of zesty oregano vinaigrette, adding a refreshing twist. Each bite is a harmonious blend of flavors that will transport you straight to the seaside.

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Ingredients

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Crab Cake

Method

Preparation

1

Make the Crab Cakes

In a bowl, combine the crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, egg, green onions, Old Bay seasoning, salt, and black pepper. Mix gently until combined. Form the mixture into patties.

2

Cook the Crab Cakes

Heat olive oil in a skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side, or until golden brown. Remove and set aside.

3

Prepare the Crab Bisque

In a pot, melt butter over medium heat. Add the chopped onion and garlic, cooking until softened. Stir in the tomato paste and cook for another minute.

4

Add Stock and Cream

Pour in the chicken stock and bring to a simmer. Add the heavy cream and sherry wine. Stir in the crab meat and season with salt and black pepper to taste. Simmer for 10 minutes.

5

Make the Oregano Vinaigrette

In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, minced garlic, salt, and black pepper until well combined.

6

Serve

Serve the crab cakes with a bowl of crab bisque and drizzle with oregano vinaigrette.