So, I mentioned earlier this week that I went to see Marcus Samuelsson at Macy’s, Lenox Square for cooking demonstration with the Macy’s Culinary Council. I was soooooo excited when Everywhere Society invited me to come out and cover the event on my blog because I am an undercover foodie, and a huge Marcus Samuelsson fan! He has such a great story and a fun engaging personality…and his recipes always look so yummy on TV, so I was looking forward to trying them in person.
The theme of the demonstration was Super Bowl party foods, and wouldn’t you know, crab cakes were on the menu. I LOVE crab cakes…actually, I love all things seafood, but my family and I have a special place in our hearts for crab…it’s a Parker thang! So anyway, my heart skipped a beat when they started passing the plates around, and I have to say, Samuelsson’s crab cakes did not disappoint! And, guess what…I’ve got the recipe right here for you guys! Yay!
Crab Cakes with Chipotle Mayo
2 tablespoons almonds, chopped
2 cloves garlic, chopped
2 chipotle peppers, chopped
3 tablespoons mayonnaise
Juice from 2 limes
1 tablespoons red wine vinegar
Put the almonds in a dry cast-iron skillet over medium heat. Shake the skillet and let the almonds toast for 1 – 2 minutes, just until the take on a golden color and smell fragrant. As soon as you smell then, turn the almonds into a medium mixing bowl and let cool for a moment or two. Add remaining ingredients, seasoning with salt and pepper to taste. Set aside.
3 Yukon gold potatoes, peeled and cut into quarters
2 cloves garlic, chopped
2 teaspoons cilantro, chopped
2 teaspoons mint, chopped
1 teaspoon mild chili powder
2 teaspoons mustard
2 tablespoons mayonnaise
1 pound jumbo lump crab meat
1 tablespoon corn starch
½ cup bread crumbs
3 tablespoons olive oil
3 limes, cut into quarters for garnish
Bring potatoes to a boil. Add the garlic and let simmer for 15 minutes. Strain the liquid and mash with a fork. Let cool.
Mix the chili powder, salt, cilantro and mint in a bowl. Add in the mustard, pepper, mayonnaise, mashed potatoes and crab meat, and toss quickly. Make the crab cakes 2 inches round and 1 inch thick.
Mix cornstarch and bread crumbs and lightly dredge each crab cake with mixture. Heat 3 tablespoons of olive oil in pan, and fry patties until cooked through and golden brown and crispy on the outside.
I also got a copy of Samuelsson’s New York Times best-selling memoir, Yes, Chef….and I even got it autographed! See me all cheesy smilin’ and giddy?