The Chef

Restaurants

Meals

Drinks

Restaurants›Mr. B's - A Bartolotta Steakhouse - Brookfield›Crab Cake Recipe

Crab Cake Recipe

Name: Mr. B's - A Bartolotta Steakhouse - Brookfields Crab Cake Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb lump blue crab meat (picked over for shells); 3 tbs fresh breadcrumbs (or panko, fine); 3 tbs mayonnaise; 1 tsp Dijon mustard; 1 each large egg (lightly beaten); 1 tsp Worcestershire sauce; 1 tbs fresh lemon juice; 1 tsp old bay seasoning; 2 tbs finely diced shallot; 2 tbs finely minced celery; 2 tbs finely chopped fresh flat-leaf parsley; 1 tsp salt; 1 tsp freshly ground black pepper; 2 tbs unsalted butter; 2 tbs neutral oil (canola or vegetable); 1 tbs all-purpose flour (for dusting); 3 tbs panko (for light crust, optional); 1 cup mayonnaise; 1 tsp Creole or hot sauce (e.g., Louisiana); 1 tsp Dijon mustard; 1 tsp whole-grain mustard (optional); 1 tsp cajun seasoning; 1 tsp paprika (smoked or sweet); 2 tbs finely chopped cornichon or dill pickle; 1 tbs finely chopped scallion (green part only); 1 tsp capers, drained and chopped; 1 tbs fresh lemon juice; 0.5 tsp hot sauce (optional, to taste); 0.25 tsp salt; 0.25 tsp freshly ground black pepper

Inspired by Mr. B's - A Bartolotta Steakhouse - Brookfield

Time1h

Serves4

Maryland Style Blue Crab Cake with Cajun Remoulade, Petite Greens Salad, Lemon

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Crab Cakes

1 lb lump blue crab meat (picked over for shells)

3 tbs fresh breadcrumbs (or panko, fine)

3 tbs Mayonnaise

1 tsp Dijon mustard

1 each large egg (lightly beaten)

1 tsp Original Worcestershire Sauce

1 tbs fresh lemon juice

1 tsp old bay seasoning

2 tbs finely diced shallot

2 tbs finely minced celery

2 tbs finely chopped fresh flat-leaf parsley

1 tsp Celtic sea salt

1 tsp freshly ground black pepper

2 tbs Unsalted butter

2 tbs neutral oil (canola or vegetable)

1 tbs all-purpose flour (for dusting)

3 tbs panko (for light crust, optional)

Cajun Remoulade

1 cup Mayonnaise

1 tsp Creole or hot sauce (e.g., Louisiana)

1 tsp Dijon mustard

1 tsp whole-grain mustard (optional)

1 tsp Cajun seasoning

1 tsp paprika (smoked or sweet)

2 tbs finely chopped cornichon or dill pickle

1 tbs finely chopped scallion (green part only)

1 tsp capers, drained and chopped

1 tbs fresh lemon juice

1/2 tsp hot sauce (optional, to taste)

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Petite Greens Salad

4 oz mixed petite salad greens (arugula, baby spinach, mizuna)

8 each cherry tomatoes (halved)

1/2 cup thinly sliced cucumber

2 tsp extra-virgin olive oil

1 tsp fresh lemon juice

1/8 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

To Finish

1 each lemon wedges

1 tbs microgreens or chopped parsley (optional garnish)

Method

Crab Cakes

Prepare filling

Gently pick over the crab meat to remove any shells. In a large bowl, whisk together the mayonnaise (3 tbs), Dijon mustard (1 tsp), beaten egg, Worcestershire sauce, lemon juice (1 tbs), Old Bay, salt and pepper until smooth. Fold in the finely diced shallot, minced celery and chopped parsley.

Combine with crab

Add the crab meat to the dressing mixture and gently fold to combine, taking care not to break up large lumps of crab. Sprinkle the 3 tablespoons of fresh breadcrumbs (or panko) evenly over the mixture and fold just until the mixture holds together. If mixture is too wet, add 1 tbs more breadcrumbs or 1 tbs flour. Do not overwork.

Form cakes

Portion the mixture into four equal portions (about 4 oz each for 4 servings). Using lightly oiled hands or a ring mold, gently shape into 3/4-inch–thick patties. Place the patties on a rimmed tray and refrigerate for at least 20 minutes to firm up (up to 1 hour).

Dredge for light crust

Set out 1 tablespoon flour on a plate and 3 tablespoons panko on another plate. Lightly dust each chilled patty with flour, shaking off excess, then very lightly press each side into panko for a delicate crust (optional but recommended for texture).

Pan-sear

Heat a large skillet over medium heat. Add 2 tbs neutral oil and 1 tbs unsalted butter. When the fat is shimmering and butter foams, add the crab cakes (do not overcrowd; cook in two batches if needed). Cook 3–4 minutes per side, until golden brown and warmed through. Reduce heat if crust browns too quickly. Add remaining 1 tbs butter to pan and spoon melted butter over cakes toward the end for flavor. Internal temperature should reach 145°F (63°C) or until hot and opaque.

Keep warm

Transfer cooked crab cakes to a baking sheet and keep in a warm oven (200°F/95°C) while you finish remaining cakes.

Cajun Remoulade

In a small bowl, whisk together 1 cup mayonnaise, Creole or hot sauce (1 tsp), Dijon mustard and whole-grain mustard (1 tsp each), Cajun seasoning and paprika. Stir in chopped cornichon, scallion, capers, lemon juice and optional additional hot sauce. Season with 1/4 tsp salt and 1/4 tsp pepper. Taste and adjust heat or acidity. Refrigerate until ready to serve. Makes about 1 cup.

Petite Greens Salad

In a bowl, whisk together olive oil (2 tsp), lemon juice (1 tsp), salt and pepper. Add mixed petite greens, halved cherry tomatoes and sliced cucumber. Toss gently to coat just before plating to avoid wilting.

To Finish

Plate two crab cakes per person (for 4 servings total, 2 each). Spoon 1–2 tablespoons of Cajun remoulade either beside the cakes or in a small quenelle on top. Arrange a small portion of the petite greens salad to the side. Garnish with lemon wedge and microgreens or chopped parsley. Serve immediately.