Featured Recipes

Crab Cakes with “Gremolada”

From Chef Jackson Kalb

Jame Enoteca, El Segundo, California

crab cakes


Yield: (4) 4.5 ounce servings

  • 1 lb jumbo lump crab meat
  • 2 tsp Old Bay Seasoning
  • ½ c mayonnaise, preferably homemade
  • 1 egg
  • ½ c saltines, crushed
  • 1 c breadcrumbs
  • ½ c gremolada
  • ¼ c 51-49® EVOO/Canola blend


  • 1 c mayonnaise, preferably homemade
  • ⅓ c creole mustard
  • 1 clove garlic, minced
  • zest of 1 lemon
  • 2 tsp lemon juice
  • 2 tsp Worcestershire
  • 2 tsp hot sauce
  • 1 bunch Italian parsley


  • 2 egg yolks
  • 1 tsp Dijon mustard
  • 2 tsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1-1 ½ c Truly® Extra Virgin Olive Oil
  • kosher salt, black pepper, to taste


Crab Cakes

Preheat the oven to 400°F.

In a bowl, combine Old Bay, mayonnaise, egg, saltines, and ½ c breadcrumbs. Whisk thoroughly to combine. Add crab meat and gently toss.

In a sauté pan, add 51-49® over medium-low heat.

On a plate, sprinkle ¼ c breadcrumbs. Mound crab into 4 “cakes,” then place onto the plate. Top with the remaining breadcrumbs.

Place crab cakes into pan and cook on each side for 3-4 minutes, until golden brown. Place pan into the oven and cook until cakes are lightly golden around the edges. Serve with gremolada on the side.


Boil water in a medium pot. Blanch the parsley for 30 seconds, then shock it in ice water until very cold.

In a blender, blend parsley until very smooth. Add 1-2 tbl cold water as needed. Pass through a chinois or strainer.

Combine all other ingredients in a bowl and mix thoroughly. Then add parsley purée just before serving.

Homemade Mayonnaise 

In a food processor, combine all ingredients except oil. With the motor running, slowly drizzle in the oil. Add 1 c to check consistency and add up to ½ c more. Season to taste.

Oil makes a huge difference but that’s not how chefs usually think about oil.

- Chef Jackson Kalb