Crab Cake from Stephanie's on Newbury

Pretzel Crusted Crab Cake

Courtesy of Corey Comeau, Executive Chef at Stephanie's on Newbury in Boston

Ingredients

Makes approximately 12 crab cakes

1 lb. jumbo lump crab meat
1 whole egg, beaten
2 scallion stalks, thinly sliced
2 tablespoons mayo
1 teaspoon whole grain mustard
1 teaspoon Old Bay seasoning
1 teaspoon salt
1/2 cup hard pretzels, crushed
2 tablespoons oil
1 tablespoon unsalted butter

Directions

Mix all ingredients except pretzels, by hand being careful not to mash crab meat. Fold in 1/4 cup of pretzels and let mix stand in the refrigerator for about and hour.

Form mix into 2-1/2 oz cakes and coat the outside with the remaining crushed pretzels. Pre-heat oven to 400 degrees. In an oven safe sauté pan over med/high heat, heat oil and sauté crab cakes for about three min on both sides or until golden brown. Add butter to sauté pan and place in the oven for 3 - 4 min. Serve with Balsamic dressed greens and Whole Grain Mustard Aioli.

Whole Grain Mustard Aioli

2 tablespoons mayo
1 teaspoon whole grain mustard
1 teaspoons lemon juice
2 cloves roasted garlic
2 teaspoons honey


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