Dickie Brennan’s Steakhouse seared crab cakes

For the Crab Cake:

2 lbs. Louisiana jumbo lump crabmeat
1 oz. parsley, finely chopped
6 oz. ravigote sauce*
½ red onion, diced
½ small red pepper, diced
Salt and pepper to taste

Mix all ingredients and add salt and pepper to taste.

For the Mirliton Slaw:

2 mirlitons, cleaned
2 carrots
¼ C Steen’s cane vinegar
2 oz. parsley, chopped
Salt and pepper to taste

Cut mirlitons and carrots into slices and then julienne.  Mix all ingredients.  Season with salt and pepper to taste.

For the Ravigote Sauce:

1 T capers, chopped
1 T horseradish
2 C mayonnaise
1 lemon (juice only)
1 T Creole mustard
¼ t Crystal hot sauce
¼ t Worcestershire
1 T onion, finely chopped
Salt and pepper to taste

Mix all ingredients together, and add salt and pepper to taste.

Place approximately 6 oz. of crabmeat mixture in each ring mold. Heat a skillet to medium high heat, and cook the crab cake until golden brown on top and bottom. Plate crab cakes on a bed of mirliton slaw. Drizzle the ravigote sauce around the edge of the plate and serve.


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