Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon Sesame Oil
  • 2 Shallots (minced)
  • 1 rib Celery (diced small)
  • 1 small Red Pepper (seeded and diced small)
  • 1 bunch Scallions (minced)
  • 1/4 cup fresh Parsley (minced)
  • 2 tablespoons Butter
  • 4 ounces Ritz Cracker Crumbs
  • 1 tablespoon Ginger (minced)
  • 2 tablespoons Green Tabasco
  • 2 teaspoons Salt
  • 1 teaspoon freshly ground Black Pepper (to taste)
  • 1 tablespoon Old Bay Seasoning
  • 3 tablespoons freshly squeezed Lemon Juice
  • 2 teaspoons Paprika
  • 6 ounces fresh or canned lump Maine Crab Meat (picked over)
  • 3 cups Panko Breadcrumbs
  • Butter (to pan sear the crab cakes)
  • Village Tavern Summer Vegetable Slaw (Recipe below), to top
  • Village Tavern Sweet Chili Ginger Remoulade Sauce (Recipe below), to top

Instruction

  • Prepare Village Tavern Summer Vegetable Slaw and Village Tavern Sweet Chili Ginger Remoulade according to recipes below. Store, covered, in the refrigerator, until ready to use. These can be made a few hours in advance.
  • Preheat oven to 350°F.
  • Add sesame oil to a large skillet. Place on stovetop over medium high heat.
  • When oil is hot, add shallots, celery and red pepper. Sauté until tender.
  • Add scallions, parsley, 2 tablespoons butter, Ritz crumbs, ginger, green Tabasco, salt, black pepper, Old Bay Seasoning, lemon juice and paprika and remove from heat. Allow to cool enough to handle.
  • Place mixture in a large bowl.
  • Add in the crab meat and mix well.
  • Remove about 1/2 to 3/4 cup crab meat and form into a cake about 2 inches in diameter. Place on a wax paper-covered plate. Repeat until all crab mixture is used.
  • Pour panko breadcrumbs into a medium bowl.
  • Place a crab cake into panko and turn to coat all sides well.
  • Heat a small bit of butter over medium high heat in a large skillet (use the same one as before, wiped clean, if you like).
  • Place cakes in 2 or 3 at a time, and pan sear until golden brown on both sides. Remove to a foil-covered baking sheet. Continue until all cakes are browned.
  • Place cooking sheet into preheated oven. Bake about 4 minutes, until cakes are cooked through.
  • Spoon some Village Tavern Sweet Chili Ginger Remoulade Sauce onto a serving plate. Place a 1 or 2 crab cakes onto sauce. Top with Village Tavern Summer Vegetable Slaw.
  • Serve hot.