CHEF’S TABLE – CRAB CAKES

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CHEF / EMILY HEDGEPETH
RESTAURANT: SIP BAR • RESTAURANT
FACTS: Executive Chef Emily Hedgepeth is a graduate of Johnson & Wales,
and enjoyed extensive training in Asia.
With two sushi chefs and two kitchens, creative dishes are being served up.

Chef Emily.jpg

 

 

 

 

 

 

 

SOMI Kitchens
Recipes from our Town Center Chefs

Crab CakesINGREDIENTS
Makes 4 crab cakes Serves 2 (2 Crab cakes each)

(4) 3 oz: crab cakes

2 oz (small handful): arugula salad

Drizzle: Remoulade sauce
Garnish: lemon wedge, diced red bell pepper

12 oz jumbo lump crab meat

1 cup mayonnaise

1 oz Dijon mustard

1 tbsp chives

Juice of 1 lemon

1 oz Tabasco sauce

1 Teaspoon old bay seasoning

1 whole egg

1/2 cup Italian breadcrumbs

Kosher salt and ground black pepper to taste

Add crab meat to mixing bowl and add all ingredients together.
Be careful to mix gently not to break up the crab meat too much

REMOULADE SAUCE:
2 tablespoons mayonnaise

1 tablespoon grainy mustard

1 teaspoon hot sauce

1 tbsp chopped capers

1 tsp chopped parsley

Juice of 1 lemon

Kosher salt and ground black pepper to taste

Mix all ingredients with a whisk or spoon 

PREPARATION:
1 dredge crab cakes in flour,

Dust off excess flour!

1 sautee 1 side in hot oil. when golden, flip over and finish in oven.

1 drizzle with remoulade sauce and sprinkle with diced red pepper.

1 Toss arugula with fresh lemon juice, extra virgin oil, thinly sliced
red onion and cucumber, salt and pepper just before plating.
Serve with lemon wedge on the side.

SUB RECIPES:
Crab Cake Base lemon –If too sour add more salt.

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