Recipes from Chef Anthony Pino
Every week or so, Chef Anthony Pino uploads a video that shows him preparing simple and flavorful dishes that you can make at home. You can find dozens of recipes from The Dining Room by clicking on the MORE RECIPES FROM CHEF PINO link above.
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This Week's Recipe: Summer Crab Cakes with Corn and Chili Lime Remoulade
Makes 8 crab cakes
Crab Cakes Ingredients
1 Lb Lump crab meat
1/3 cup Scallions, sliced
1/2 cup Red peppers, small dice
2 Tbsp Mayo
1 Tbsp Old Bay seasoning
6 oz. Canola oil
1/2 cup Bread crumbs, unseasoned
1.5 Tbsp Dijon mustard
Remoulade Ingredients
1/4 cup Red peppers, small dice
1/2 cup Fresh corn
2 Tbsp Bermuda onion, small dice
2 Tbsp Cilantro, chopped
3 Tbsp Mayo
1 pc Lime, juice
to taste Sea salt
to taste Pepper
1/2 each Red chilis
Crab Cake Preparation
In a mixing bowl, take the crab cakes ingredients and fold them gently together. After they are folded together, check for consistency. Make sure the mixture is nice and creamy but can hold up enough to fry.
Now heat about 3 oz of canola oil over low-medium heat. Once the oil is heated, start to gather a medium sized mass of the crab mixture using a spoon and place it into the hot oil. Repeat until finished. If it sounds like the oils hot, then you're ready to go.
Besure to use a non-stick pan and a thin spatula. Avoid using tongs, as the crab cakes will fall apart…remember they are delicate!
Remoulade
In a mixing bowl mix all the chopped vegetables and spices listed. Squeeze lime into the mayo mixture and complete with salt and pepper.
Presentation
Serve in a small plate, top with remoulade and zest some lime over top.
