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Shaun Garcia, the executive chef of Soby’s New South Cuisine, shared the restaurant’s crab cakes recipe with FOX News.
(Table 301)
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“If you ask someone what to order at Soby’s, they’re always going to say the crab cakes. When you bite into the crab cakes for the first or fifteenth time, you’re often overcome with a sense of nostalgia. There’s a comfort to this dish that often triggers a fond memory instantaneously,” Garcia added.
Here, Garcia shares his recipe with FOX News.
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Soby’s Crab Cakes with Rémoulade
Serves 6
Garcia told FOX: "The crab cakes have been on our menu at Soby’s since before we opened in 1997. These are the soul of our restaurant; the recipe hasn’t changed in over 24 years."
(Table 301)
Ingredients
Crab Cakes:
2 pounds Lump Crabmeat
1 Tbsp Italian Parsley, chopped
½ tsp Fresh Thyme Leaves, chopped
Pinch Ground White Pepper
1 tsp Old Bay seasoning
Pinch Ground Mustard Seed
2 tsp Worcestershire Sauce
½ cup Panko (Japanese breadcrumbs, available in most supermarkets)
¾ cup Mayonnaise
1 Egg, whole
2 Egg Whites
Olive Oil
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Rémoulade:
2 Tbsp Olive Oil
2 Tbsp Shallot, minced
2 Tbsp Capers, drained, chopped
6 Anchovy Fillets, chopped
1 Lemon, juiced
½ cup White Wine
¼ cup Italian Parsley, minced
1⁄3 cup Creole Mustard or mustard of choice
2 Tbsp Worcestershire Sauce
2 cups Mayonnaise
"When you bite into the crab cakes for the first or fifteenth time, you’re often overcome with a sense of nostalgia," Garcia told FOX. "There’s a comfort to this dish that often triggers a fond memory instantaneously."
(Table 301)
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Directions
For the Crab Cakes:
1. Gently pick through the crab and remove any shells.
2. Mix all the ingredients together in a large bowl until thoroughly combined, taking care not to break up the crab any more than necessary.
3. Heat some olive oil in a large skillet.
4. Scoop about ⅓-cup of the mix into the hot pan for each crab cake. Do not overcrowd the pan.
5. Flatten with a spatula to approximately ¾-inch thick.
6. Cook the cakes until they are brown on one side. Gently flip and cook on the other side until the cakes are heated through.
For the Rémoulade:
1. Cook the shallots, capers, and anchovy fillets in the olive oil on medium heat for one-to-two minutes. Do not let the shallots brown.
2. Add the lemon juice and white wine. Simmer until almost all the liquid is gone.
3. Cool the shallot mixture.
4. Transfer the mixture to a bowl and whisk in the parsley, mustard, Worcestershire sauce, and mayonnaise.
5. Keep the rémoulade covered in the refrigerator until ready to serve.