Ä¢¹½ÊÓƵ

Jul 22, 2015 By Shereen Pavlides for The 2 min read

1 / 2

Nancy Rokos|Calkins Media

Chef Shereen Pavlides mixes the ingredients with the jumbo lump crab meat in her rendition of the Classic Crab Cakes.

Nancy Rokos/Calkins Media

2 / 2

Chef Shereen Pavlides' rendition of the Classic Crab Cakes.

Nancy Rokos/Calkins Media

[expand]

close

In this weekÄ¢¹½ÊÓƵ edition of Cook This, chef Shereen Pavlides uses jumbo lump crabmeat to whip up a seafood favorite.

To watch Chef Pavlides make this dish, visit www.heraldstandard.com and click on the Food & Dining tab.

Restaurant-style crab cakes

Yield: 4 servings Prep time: 10 minutes Cook time: 25 minutes

4 tablespoons canola oil – divided

1 red pepper – small dice (1 cup)

1 onion – small dice (1 cup)

kosher salt / freshly ground black pepper

1 (16-ounce) can lump crabmeat

1/4 cup seasoned Italian bread crumbs

1/4 cup mayonnaise

1 tablespoon dijon mustard

1/4 cup chopped dill

1 egg – whisked

1/4 teaspoon sriracha

2 tablespoons unsalted butter – room temperature

Heat 12-inch oven safe fry pan over medium heat. Add 2 tablespoons oil. When oil is heated, add peppers and onions and season with 1/4 teaspoons salt and 2 turns on the pepper mill. Sauté until tender, 5 minutes. Remove to a large bowl to cool. Reserve pan.

In the same bowl, add crab, bread crumbs, mayonnaise, mustard, dill, egg, sriracha and season with 1/2 teaspoon salt and 4 turns on the pepper mill. Mix until well combined. (Note: at this point, if the mixture is too loose and not forming a ball, add a little more bread crumbs)

Using a 3-inch ring mold, fill and pack with crab mixture, forming 4 cakes. (Note: or spray non-stick cooking spray into a ramekin or 1 cup measuring cup as an alternative to form cakes)

Refrigerate to set 15 – 20 minutes. Heat oven to 400 degrees F.

In reserved pan over medium heat. Add remaining oil. When oil is heated and shimmers, add crab cakes.

Sauté until golden brown, 2 – 3 minutes. Flip crab cakes over and place into the oven until warmed through and set, about 15 – 18 minutes. Turn crab cakes over halfway through cook time to eliminate an excessively browned crust on one side.

Return pan to the stove over medium – low heat.

(Careful: Don’t forget, the pan is hot, so use and oven mitt) Add butter. Melt and baste crab cakes over the top until butter foams, about 30 seconds – 1 minute. Remove crab cakes to a plate.