Coast Restaurant’s Crab Cake Recipe

Ready to sink your teeth into something divine? Chef John Hamme is sharing Spectrum Resorts’ mouthwatering recipe for crab cakes. We invite you to bring a taste of the beach into your home with this delish recipe. When you visit us next, ask for these at Coast Restaurant at The Beach Club Resort & Spa.

Yields:

6 Servings

Ingredients:

2 Tbsp Mayonnaise

2 Tbsp Worcestershire Sauce

1 Tbsp Baking Powder

2 tsp French’s Mustard

1 Tbsp Parsley Flakes

2 tsp Old Bay Seasoning

1 Lemon, Juiced

1 Egg, Beaten

1 lb Jumbo Lump Crabmeat

1 lb Claw Crabmeat

4 Tbsp Saltine Cracker Crumbs

4 Tbsp Vegetable Oil

Creole Mustard Butter:

1 oz Cider vinegar

1 oz White Wine

2 sprigs Thyme

2 Shallots, Chopped

1/2 lb Butter

1 Tbsp Creole Mustard

Crab Cake Directions:

1. Combine ingredients in a mixing bowl to make the crab cake mix.
   
   
2. Place crabmeat in a pan large enough to spread into a thin layer.
   
   
3. Sprinkle Saltine crumbs over crabmeat, toss. Add crab mix and fold, be careful not to break the lumps.
   
   
4. Shape into 6 5 1/2 oz cakes. Place cakes in the refrigerator at least 30 minutes prior to cooking.
   
   
5. Heat vegetable oil in a teflon pan and brown crab cakes on both sides. Once golden brown transfer to a baking sheet and bake to an internal temperature of 165 degrees F.

Creole Mustard Butter Directions:

1. Place the vinegar, white wine, thyme and shallot in a small sauce pan and reduce until almost dry.
   
   
2. Cut butter into cubes and rest at room temperature.
   
   
3. Add the heavy cream to the sauce pan and reduce by 2/3. Remove from heat and add butter stirring to incorporate as the butter melts.
   
   
4. Place sauce in a warm area (approx. 130 degrees) to hold or service.