Kelp Crab Cakes

Kelp Crab Cakes

    by Chef Jourdan Simon,Black Tie

    INGREDIENTS

    • 8 oz crab meat, drained
    • 2 T diced red onion
    • 1/4 small diced red peppers
    • 1/4 c finely chopped Atlantic Sea Farms Ready-Cut Kelp
    • 1/2 t old bay seasoning
    • 1 egg
    • 1/3 cup mayo
    • 1/2 cup panko bread crumbs
    • pinch of salt
    • pinch of pepper

    DIRECTIONS

    Preheat oven to 375. In a medium bowl mix all ingredients until evenly incorporated. If mixture seems too wet, add another 1/4 cup bread crumbs. Form 4 patties, making sure the mixture is compressed to ensure that the cakes stay together. Place on a sheet tray lined with parchment paper and bake for 10-15 minutes or until the crab cakes are firm to the touch.

    Remoulade

    • 1/2 c mayo
    • 1 T garlic powder
    • 1/4 t smoked paprika
    • 1/2 c cornichon pickles, finely chopped
    • pinch of salt
    • pinch of pepper

    Mix all ingredients in a small bowl, serve atop the crab cakes.


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