Walker's Crab & Chips Recipe
Jumbo lump crab cake, french fries & pink slaw, charred tomato lemon butter
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Ingredients
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Crab Cakes
French Fries
Pink Slaw
Charred Tomato Lemon Butter
Method
Crab Cakes
- 1
Prepare the Mixture
In a large bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, parsley, salt, and pepper. Mix well.
- 2
Add Crab and Bread Crumbs
Gently fold in the jumbo lump crab meat and bread crumbs until just combined. Be careful not to break up the crab meat.
- 3
Form the Cakes
Shape the mixture into patties, about 1 inch thick. Place them on a baking sheet lined with parchment paper.
- 4
Refrigerate
Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape.
- 5
Cook the Crab Cakes
In a skillet over medium heat, add a little oil and cook the crab cakes for about 4-5 minutes on each side until golden brown.
French Fries
- 6
Prepare the Potatoes
Wash and peel the russet potatoes. Cut them into even sticks, about 1/4 inch thick.
- 7
Soak the Potatoes
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.
- 8
Heat the Oil
In a deep pot, heat vegetable oil to 350°F (175°C).
- 9
Fry the Potatoes
Remove the potatoes from water and pat them dry. Fry them in batches for about 5-7 minutes or until golden and crispy. Remove and drain on paper towels. Season with salt.
Pink Slaw
- 10
Combine Vegetables
In a large bowl, combine the shredded cabbage, grated carrot, and sliced red onion.
- 11
Mix Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, and salt.
- 12
Combine Slaw
Pour the dressing over the vegetable mixture and toss until well coated. Refrigerate for at least 15 minutes before serving.
Charred Tomato Lemon Butter
- 13
- 14
Make the Butter Sauce
In a small saucepan over low heat, melt the butter. Add minced garlic and cook for 1-2 minutes until fragrant. Stir in charred tomatoes and lemon juice. Season with salt.
