Ingredients

1 pound crabmeat, jumbo lump, fresh

1 cup onion, 1/4-inch diced

1 cup celery, 1/4-inch diced

3 egg whites

4 ounces heavy cream

1 ounce white bread, crust removed, 1/4-inch diced

1/2 teaspoon kosher salt

1/4 teaspoon Old Bay seasoning

2 ounces green onion, 1/8-inch diced

2 ounces unsalted butter, melted

REMOULADE

1/2 cup creole mustard

1 cup mayonnaise

3 tablespoons capers, miced

1/4 cup dill pickle relish

1 tablespoon tarragon

1/2 teaspoon kosher salt

1/2 teaspoon lemon juice

GARNISH

2 sticks chives, 3-inches long

1 wedge lemon

Preparation

  1. Soak white bread and cream together.
  2. Place a sauté pan on the stovetop on medium heat and add butter to the pan.
  3. Add the onion and celery and sweat them till they are soft. Then transfer the softened vegetables to a half size sheet pan and cool under refrigeration.
  4. Pour crabmeat onto half size sheet pan and pick out shells.
  5. Transfer the cooled vegetables to a chilled stainless steel mixing bowl and add the heavy cream and the soaked bread.
  6. Fold in all of the ingredients except the crabmeat to combine forming the base.
  7. Fold the crabmeat into the base without breaking up the lumps.
  8. Let crab cake mixture rest under refrigeration for 2 hours.
  9. Once mixture is ready scale out 4 ounces for mixture at a time and form into crab cake shape.
  10. Place the crab cakes on a half sheet pan and bake at 350 degrees F for 15 minutes.
  11. Once crab cakes are done transfer one crabcake to a plate of choice and serve with the remoulade and lemon.
  12. Garnish with chive sticks and serve.

FOR THE REMOULADE

  1. Place all ingredients into a stainless steel bowl and whisk with a wire whip to combine.
  2. Once sauce comes together taste to check seasoning then transfer to a small plastic container and let sit for 4 to 6 hours before using.