The Brewster Fish House

Seared Jonah crab cake with English cucumber and whole grain mustard mayonnaise Executive Chef, Maureen Kane, The Brewster Fish House, 2208 Main Street, Brewster, MA  508-896-7867,


  • 1 pound fresh Jonah crabmeat
  • Juice and zest of 1 lemon
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 6 shots Tabasco sauce
  • Pinch of Cayenne Pepper
  • 1 egg, whisked
  • 1 spring fresh thyme, picked
  • 1 spring fresh tarragon, picked
  • 10 fresh chives, sliced
  • Salt & pepper to taste
  • 1 cup Panko
  • ½ English cucumber, peeled and thinly sliced on a mandoline
For the mayonnaise
  • 1 egg yolk
  • 1 teaspoon Champagne vinegar
  • 1 tablespoon whole grain mustard
  • ¼ cup extra virgin olive oil
  • ¼ cup Canola oil
  • Salt & pepper to taste


For the crab mix:
  1. 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 4 cakes.
For the mayonnaise:
  1. 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.
  2. 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 5 minutes.
To plate: Arrange the cucumber slices on 4 plates, top each with a crab cake and finish with the mayonnaise.  Garnish with additional herbs, edible flowers or micro greens.

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