Crab Cakes One of Most Requested Recipes

By Michaella Evert

One of the most requested recipes from FVCC’s Culinary Institute of Montana is Chef Howard Karp’s crab cakes. If you have ever attended one of the Festival of Flavors Grand Wine events, you have experienced his crab cakes. The recipe is quite simple and just requires a little bit of love. We want everyone to be able to enjoy this wonderful recipe year-round!

CHEF HOWARD’S CRAB CAKES

YIELD: 6-8 crab cakes

INGREDIENTS

1 lb crab

6 large or 9 small scallops

2 eggs

¼ c sour cream

1 T Worchester sauce

1 t tabasco sauce

2 t Colman’s Dry Mustard

1-3 t lemon juice

4 green onions

2 Roma tomatoes, diced, seeds removed

Salt and pepper to taste

Panko

Remoulade

1 T capers, minced

¼ c red onion, minced

2 anchovies, minced

1 T tarragon, minced

1 T cornichons, minced

1 T cilantro, minced

1 c mayo

1-2 T lemon juice

1 T Worchester sauce

Dash or two Tabasco

Salt and pepper to taste

INSTRUCTIONS

1 Place the scallops and eggs in a food processor. Puree. Add sour cream until mixture becomes the thickness and texture of mayo. Season with Tabasco, dry mustard, salt, pepper, lemon juice, and Worchester sauce.

2 Place the crab in a bowl. Be careful not to break it up too much. Slice the green onions and sauté just slightly. Mix the green onions with the tomato and crab.

3 Add enough scallop mousse until the mixture forms patties, but not too much so that there is more mousse than crab mixture. I typically use all of the mousse, but it depends on how large the eggs and scallops end up being.

4 Form into patties and bread in panko. Pan fry on both sides until golden brown and hot inside. 5 Mix all remoulade ingredients together and serve with crab cakes.

Michaella Evert is an instructional assistant at Flathead Valley Community College’s Culinary Institute of Montana. For more information, visit fvcc.edu/culinary.