Stone Crab Cakes and Fries
Rated 5.0 stars by 1 users
Food:
Fish
Serves:
Makes 3 crab cakes
Prep Time:
15 min
Cook Time:
15 min
These crab cakes and so good and what makes them so good, is that there aren't too many ingredients in the my crab cakes, so the crab meat can be the star of the recipe. A small handful of ingredients enhances and complements the crab, without overpowering it. Aside from the crab and one egg, the recipe calls for just three ingredients: shallot, celery, and fresh dill. The crab cakes are served with a delicious homemade tartar sauce. The mix of mayo with horseradish, Dijon mustard, cornichons and lemon juice, is a creamy, tangy, tasty match for the crab cakes. And last but certainly not least, nothing goes with crab cakes quite as well as some delicious thick-cut fries. So easy to make and so so good. White potatoes cut into thick fries and fried up in canola oil in a cast iron on the plancha until golden brown, crispy on the outside and pillowy on the inside.
By:Chef Matt Basile
Ingredients
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2 lbs Stone crab claws (shell on)
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1 shallot
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1 stalk celery
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½ cup fresh dill, divided
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1 egg
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4-5 tbsp mayo
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1-2 tbsp horseradish
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1 tbsp grainy Dijon mustard
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2 cornichons
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Juice from 1 lemon
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Canola oil for frying
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1 large white potato
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Juice from ½ lemon
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Maldon salt
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1-2 green onions, chopped
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Wedge of lemon for garnish
Instructions
Remove the crab meat from the shell and place in a bowl. Finely chop the shallot, celery and use a ¼ cup of fresh dill, add the ingredients to to the stone crab meat. Crack an egg into the bowl and mix until well combined. Form three crab cake patties with your hands. Place them in the freezer for 10-15 minutes to hold together better when frying.
In a separate bowl mix together the mayo, horseradish, grainy Dijon mustard, finely chopped cornichons and the remaining ¼ cup of the chopped fresh dill. Mix together and squeeze in the juice from one lemon, mix and set aside.
Add oil to a cast iron pan on the plancha. Cut your potato into thick-cut fries. Add to the oil. Let them cook until golden brown, flipping midway.
Place the crab cakes onto the plancha. Drizzle some of the hot oil from the French fries onto the crab cakes. Allow to cook and flip midway, squeeze the juice from half a lemon on top then keep cooking until both sides are golden brown. Cook each side about 6-7 minutes.
To serve, add your French fries to the plate and add a dollop of the tartar sauce, then place the stone crab cakes on top, sprinkle with Maldon salt, chopped green onion and a wedge of lemon.