Crab Cake Stack
- Level: Intermediate
- Total: 1 hr 20 min (includes chilling time)
- Active: 1 hr
- Yield: 5 to 6 servings
- Level: Intermediate
- Total: 1 hr 20 min (includes chilling time)
- Active: 1 hr
- Yield: 5 to 6 servings
Ingredients
Beast Sauce (Our House Hot Sauce):
Crab Cakes:
Corn Fritters:
Wood Sauce (Our Spin on a Remoulade):
Plating:
Directions
- For the beast sauce: Mix together the hot sauce, honey, pineapple juice, Worcestershire sauce and pepper in a bowl and whisk until combined.
- For the crab cakes: Mix together the yellow mustard, salt, pepper, egg and 1/6 cup beast sauce in a bowl. Stir until smooth. Add the crabmeat, crushed crackers and onion and fold to combine. Pour the melted butter over the top of the mixture. Stir lightly from the bottom of the bowl to incorporate ingredients while trying not to break up the chunks of crabmeat; the chunkier the better! Portion into 2-ounce cakes, approximately 3/4-inch thick, and crust both sides evenly with the panko breadcrumbs. Let the cakes set up in the fridge for 30 minutes, while you make the fritters and wood sauce.
- For the corn fritters: Add the flour, scallions, baking powder, blackening seasoning, salt and pepper to a bowl. Stir to make sure the baking powder is evenly distributed. Add the corn and stir; all canned corn has different moisture content, so you will need to add some of the liquid from the can to smooth out the batter. I suggest starting with 1/2 cup and running a little test fritter, slowly adding more liquid until it puffs up like a little corn pancake.
- For the wood sauce: Add the mayonnaise, mustard, onion, oil, blackening seasoning, black pepper, salt and 2 tablespoons beast sauce in a bowl and whisk until incorporated.
- For the plating: Heat two nonstick pans over medium-high heat (one for the cakes, one for the fritters) with 2 tablespoons oil or butter in each. Sear the crab cakes on both sides until the panko is golden brown, approximately 2 minutes per side. Ladle or spoon the corn fritter batter into the heated oil to about the size a crab cake. The sides of the fritter will crisp up. When you start to see “bubble holes” appear in the top of the fritter, it is time to flip it. Cook the fritter for an equal amount of time on the other side.
- Apply the wood sauce however you see fit to a plate; one suggestion is to use a squirt bottle to create some circles around the stack. It’s time to create the stack! Place one crab cake in the center of the plate and start building in this order. Crab cake, corn fritter, beefsteak tomato slice, arugula, crab cake. Top the stack with some avocado slices, then sprinkle some diced tomato over the whole plate! Repeat to make more plates.
