CRABCAKE RECIPE WITH STEPHEN DANIELLO

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 THE CELEBRITY CHEF

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 Stephen Daniello

Cajun Lump Crab, Corn, and Leek Crabcakes!

Yield: Makes 2 Crabcakes

1 can Jumbo lump Crabmeat

3/4 cup Mayonnaise

1/4 cup Dijon Mustard

2 Tbsp Old Bay Seasoning

3 Tbsp Lemon Juice

1/4 cup Chopped Leeks

1/4 cup or 1 medium size Cobb Blanched fresh corn off the cob

2 Tbsp Fresh Chopped Parsley

1/2 cup Panko Bread Crumbs

1/4 cup Canola oil for frying

salt and pepper to taste

Method: Gently break apart lump crabmeat and set aside until ready to incorporate with binding mixture.

Binding Mix: Combine Mayonnaise, Dijon Mustard, Old Bay, Lemon Juice, Chopped Leeks, Blanched Corn Kernels, Chopped Parsley, salt and pepper. 

Note: Blanched Corn: partially cooked or blanched in water to make tender.

Combine half of the binding mixture to test consistency before adding the full amount for firmness. Shape and mold crabcakes to the desired shape and size.

Gently roll crabcakes in Panko and coat lightly.

Heat canola oil in a saute pan and fry until golden.

Heat in 350 degree oven for 15 minutes.

Crispy on the outside and creamy on the inside.

See Dipping sauce ingredients following Crabcake recipe.

Cajun Dipping sauce:

1 cup Mayonnaise

1/4 cup Dijon Mustard

3 Tbsp Horseradish

2 tsp lemon juice

1 tsp Old Bay Seasoning

1 tsp Cajun Seasoning

2 Tbsp Chopped Parsley

Combine all ingredients and start dipping.


NOTE: Stephen Daniello  is the head chef at Top Of The Bay Bistro Restaurant in Cherry Grove Fire Island.

Photo By: James Edstrom