The Brewster Fish House

Chef's Choice Seared Jonah Crab Cake with English Cucumber and Whole Grain Mustard Mayonnaise

  • One pound fresh Jonah crabmeat
  • Juice and zest of one lemon
  • Two tablespoons mayonnaise
  • One teaspoon Dijon mustard
  • Six shots Tabasco sauce
  • Pinch of cayenne pepper
  • One egg, whisked
  • One spring fresh thyme, picked
  • One spring fresh tarragon, picked
  • 10 fresh chives, sliced
  • Salt & pepper to taste
  • One cup Panko
  • ½ English cucumber, peeled and thinly sliced on a mandoline

For the crab mix:
In a mixing bowl, combine lemon juice, zest, mayonnaise, Dijon mustard, Tabasco, cayenne, egg, thyme, tarragon, chives, salt and pepper. Fold in crabmeat and then the Panko.

Portion into four cakes.

For the mayonnaise sauce:

  • One egg yolk
  • One teaspoon Champagne vinegar
  • One tablespoon whole grain mustard
  • ¼ cup extra virgin olive oil
  • ¼ cup Canola oil
  • Salt and pepper to taste

In a food processor fitted with a metal blade add the egg, vinegar, and whole grain mustard. With the machine running slowly add in the oils and season with salt and pepper to taste. Transfer to a squeeze bottle. There will be more than enough.

Heat oven to 350°.  Heat a heavy non-stick pan on high until very hot, add Canola to cover the bottom of the pan and carefully drop in the crab cakes. Sear the cakes until nicely browned, turn over and place the sauté pan in the oven to finish cooking for five minutes.

To plate:
Arrange the cucumber slices on four plates, top each with a crab cake and finish with the mayonnaise. Garnish with additional herbs, edible flowers or micro greens.

Serves four.

Executive Chef, Maureen Kane
The Brewster Fish House
2208 Main Street, Brewster, MA

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Susan Dewey is the associate publisher and editor of Cape Cod LIFE, Cape Cod HOME, and Cape Cod ART. She lives in Centerville on Cape Cod and enjoys gardening, sailing, walking on the beach, gallery hopping, cooking with fresh seafood, and exploring Cape Cod and the Islands from shore to shore.

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