Glenn's Diner - Crab Cakes
- Crab Cakes:
- 6 ounces claw meat
- 3 ounces bread crumbs
- 3 green onions, diced
- 1 tablespoon Old Bay seasoning
- 2 whole eggs
- 1 pound lump crab meat
- 1 teaspoon olive oil
- 1 roasted red pepper
- 7 fresh basil leaves
- 1 cup mayonnaise
- 1 lemon
- Salt and freshly ground black pepper
- Garlic, to taste
- For the crab cakes:
Crab Cake SauceFor the crab cakes:
Mix all ingredients together, except for the lump crabmeat. Fold in lump crabmeat. Portion crab cakes using a round cookie cutter into 4 to 6 servings. Sear crab cakes in saute pan for 2 minute on each side.For the sauce:
Saute roasted red pepper and basil leaves in olive oil until the basil leaves become wilted. Using a food processor, combine the sauteed pepper and basil leaves with the mayonnaise and lemon. Add salt, pepper and garlic to taste while processing.
Serve with crab cakes.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of David Najman, chef at Glenn's Diner in Chicago, IL
Recipe courtesy of Emeril Lagasse