Crab Cakes with Old Bay Dressing
Marcus Samuelsson is probably most well-known for having been the guest chef at President Obama’s first state dinner. However, the more I learn about Samuelsson, the more interested I am. Samuelsson was born in Ethiopia but was adopted at a young age by a Swedish family. He attended culinary school in Sweden, and move to New York where he started a restaurant serving Japanese-influenced American food. Samuelsson settled down in Harlem, opening the famous Red Rooster, a restaurant that strikes a wonderful balance between soul food and cross-cultural food. Like its owner, Red Rooster embodies diversity. This is fusion cooking as it should be.
If that were not reason enough to love Samuelsson, he has spent the last few months of the pandemic, a time where restaurant owners in New York have struggled like no other industry, feeding the homeless, low-income families, and front line workers. Want to learn more? Follow Samuelsson on Instagram at @marcuscooks or purchase the Red Rooster Cookbook.
Crab cakes were one of the first ‘fancy appetizers’ I learned how to make at home. They are relatively easy and can be made hours before company arrives. A few tips will ensure your cakes stay together and present beautifully. Make sure to gently fold the ingredients together- you want a light hand. Refrigerate the crab cakes for at least an hour before cooking them. Don’t over crowd the pan, to ensure that they brown and crisp up nicely. If you need to make them in batches, turn your oven on very low, and keep the first batch in the oven while you fry up the second batch.
This recipe calls for a shallow fry not a deep fry. You want to thickly coat the bottom of the pan with oil- preferably peanut, canola, or vegetable oil. Add a drop or two of water to the pan when you think it is hot enough. The water should immediately sizzle and evaporate. Make sure you keep your crab cakes relatively thin (less than 1″), to ensure that they cook through before the outsides get too dark.
Crab Cakes with Old Bay Dressing
Adapted by Marcus Samuelsson
Makes 8-10
1/3 cup shallots, minced
1 Tbsp butter
1 lb lump crab meat
1/2 Tbsp dry mustard
1 tsp Dijon mustard
1/2 tsp Aleppo pepper (or red chili flakes)
1/2 tsp baking powder
1/4 cup mayonnaise
1/2 tsp Old Bay seasoning
1 egg, beaten
1/2 Tbsp fresh lemon juice
1/3 cup panko breadcrumbs, toasted and seasoned (I suggest these spicy, herby breadcrumbs)
salt and pepper
In a large skillet, over medium-low heat, sweat the shallots in butter until cooked through but not browned. Set aside and allow to cool completely.
In a large bowl, combine the remaining ingredients. Once cooled, fold in the shallots. Using your hands, form 8-10 crab cakes, keeping them no more than 1″ in thickness. Place in the fridge for at least an hour before cooking, and up to several hours.
Place a large skillet (preferably cast-iron) over medium heat. Add enough oil to the pan to coat the bottom generously. Once the oil is hot (see note), carefully place the crab cakes in the pan and sear on each side, about 4-5 minutes. Don’t overcrowd your pan. Depending on the size of your pan you may want to cook them in batches and keep warm in the oven. Cook until deep brown on both sides and the center registered 150-160F with an instant-read thermometer.
Serve warm with Old Bay Dressing.
Old Bay Dressing
2 tsp red wine vinegar
1/2 tsp honey-mustard
1/2 tsp Old Bay seasoning
1/4 tsp Aleppo pepper (or cayenne pepper)
1/2 cup mayonnaise
splash of fresh lemon juice
Salt and pepper, to taste
In a medium bowl, mix all the ingredients together until well-blended. The dressing can be used immediately but benefits from resting for several hours in the refrigerator. The dressing will keep for up to 3 days.