Difficulty: Intermediate
Seafood
Tini Younger's West Coast Crab Cakes
Tini Younger
Prep Time: 20 min
Cook Time: 10 min
Difficulty: Intermediate
West Coast Crab Cakes, courtesy of celebrity chef Tini Younger, are going to rock your menu!
Instructions
- Step 1: Pick out the shell remnants and cartlidge pieces from the crab meat. Break up the large crab pieces.
- Step 2: Burning the Apple Pellets, preheat SmokeStone to Medium High heat. In a medium bowl, beat the eggs and then add the mayonnaise, red onion, red bell pepper, green onions, parsley, Old Bay seasoning, dry mustard, and Ray's Loco Gringo Rub.
- Step 3: Fold in the bread crumbs. Gently fold in the crab, being careful not to break up the crab lumps.
- Step 4: Shape the crab mixture into 6 evenly sized crab cakes and place them onto a baking sheet. Refrigerate for 1 hour up to overnight.
- Step 5: On the SmokeStone, add the oil and butter to melt. Cook for 4 minutes until lightly golden, flip them over, and cook on the other side for about 4 minutes until golden.
- Step 6: In a small bowl, mix together aioli ingredients. Serve crab cakes warm with aioli.
Ingredients
Serving Sizes
Ingredients
- 1 pound(s) Dungeness Crab Meat
- 2 Eggs(s)
- 1/2 cup(s) Mayo
- 1/4 cup Red Onion
- 1/4 cup Red Bell Peppers
- 1/4 cup(s) Green Onions
- 2 tablespoon(s) Parsley
- 1 teaspoon(s) Old Bay Seasoning
- 1 teaspoon(s) Dry Mustard
- 1 cup(s) Panko Bread Crumbs
- 2 tablespoon(s) Olive Oil
- 2 tablespoon(s) Butter
- 1 tablespoon(s) Ray's Loco Gringo Rub
Aoili
- 2 cup(s) Mayo
- 1 Whole Lemon, zested
- 1 Whole Lemon, juiced
- 1 tablespoon(s) Chef John's Soul Pepper Rub
Tools Needed
- Nitrile Gloves
- Cutting Board
- Medium Mixing Bowl
- Small Mixing Bowl
- Whisk
- Silcone Spatula
- Tongs
- Metal Spatula
- Step 1: Pick out the shell remnants and cartlidge pieces from the crab meat. Break up the large crab pieces.
- Step 2: Burning the Apple Pellets, preheat SmokeStone to Medium High heat. In a medium bowl, beat the eggs and then add the mayonnaise, red onion, red bell pepper, green onions, parsley, Old Bay seasoning, dry mustard, and Ray's Loco Gringo Rub.
- Step 3: Fold in the bread crumbs. Gently fold in the crab, being careful not to break up the crab lumps.
- Step 4: Shape the crab mixture into 6 evenly sized crab cakes and place them onto a baking sheet. Refrigerate for 1 hour up to overnight.
- Step 5: On the SmokeStone, add the oil and butter to melt. Cook for 4 minutes until lightly golden, flip them over, and cook on the other side for about 4 minutes until golden.
- Step 6: In a small bowl, mix together aioli ingredients. Serve crab cakes warm with aioli.
Chef Pairings
Serve these delicious crab cakes with Green Jacket Salad or sides of Mac 'n Cheese and Kung Pow Asparagus.