From Chef Jackson Kalb
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
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.
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.