Crab Cake with Smoked Old Bay Dressing

By Marcus Samuelsson |


Crab Cakes:

1/3 cup shallots, minced

1 tbsp butter

1 lb lump crab

½ tbsp dry mustard

1 tbsp Dijon mustard

½ tsp Aleppo spice

½ tsp baking powder

¼ cup mayo, Kewpie mayo

½ tsp old bay

1 ea eggs, beaten

½ tbsp lemon juice, fresh

1/3 cup panko bread crumbs, toasted with EVO and Thai Chili

Salt and pepper, to taste


Old Bay Dressing:

2 tsp red wine vinegar

½ tsp purple mustard

½ tsp old bay seasoning

¼ tsp Allepo spice

½ cup mayo, smoked

splash lemon juice, fresh

Salt and pepper, to taste


Crab Cakes:
1) In a large skillet over medium-low heat, sweat the shallots in butter until cooked through, but not browned. Set aside and allow to cool completely.
2) In a large bowl, combine remaining ingredients.
3) Fold in shallots once cooled.
4) Using your hands, form about 8 crab cakes.
5) Take your a large skillet and place over medium- heat. Add enough oil to the pan to coat the bottom generously.
6) Once oil is hot, carefully place crab cakes in the pan and sear on each side about 4-5 min.
7) Serve warm with Old Bay dressing.

Old Bay Dressing:
In a medium bowl, mix all ingredients together until well-blended. Dressing will be good to use immediately, but the longer it can rest, the longer the flavors have to meld together.