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Restaurants›Spencer's For Steaks and Chops Salt Lake City›Crab Cakes Recipe

Crab Cakes Recipe

Inspired by Spencer's For Steaks and Chops Salt Lake City

Time1h

Serves4

jumbo lump blue crab, celery fennel salad, preserved lemon remoulade

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Ingredients

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Crab Cakes

1 lb jumbo lump blue crab meat

1 cup Mayonnaise

2 tbs Dijon mustard

1 tsp Original Worcestershire Sauce

1 tsp Old Bay seasoning

1 large Egg

1 cup bread crumbs

2 tbs Fresh parsley, chopped

to taste Celtic sea salt

to taste black pepper

1 cup Tuscany sunflower oil

Celery Fennel Salad

2 cups celery, thinly sliced

1 medium fennel bulb, thinly sliced

2 tbs ReaLemon lemon juice

1 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Preserved Lemon Remoulade

1 cup Mayonnaise

2 tbs preserved lemon, finely chopped

1 tbs Capers, rinsed and chopped

1 tbs Dijon mustard

1 clove Garlic, minced

to taste Celtic sea salt

to taste black pepper

Method

Crab Cakes Preparation

1

Mix Ingredients

In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, bread crumbs, parsley, salt, and black pepper. Mix gently until well combined.

2

Form Cakes

Shape the mixture into patties, about 3 inches in diameter. Place them on a baking sheet lined with parchment paper.

3

Chill

Refrigerate the patties for at least 30 minutes to help them firm up.

4

Cook

Heat vegetable oil in a large skillet over medium heat. Fry the crab cakes for about 4-5 minutes on each side until golden brown. Drain on paper towels.

Celery Fennel Salad Preparation

5

Combine Ingredients

In a bowl, mix the sliced celery and fennel. Drizzle with lemon juice and olive oil, then season with salt and black pepper. Toss to combine.

Preserved Lemon Remoulade Preparation

6

Mix Remoulade

In a small bowl, combine the mayonnaise, preserved lemon, capers, Dijon mustard, garlic, salt, and black pepper. Mix well and set aside.