In The Kitchen: Soigne's Crab Cakes

This recipe makes 12 two-ounce crab cakes, just like the ones served at on Sixth Avenue, between 11th and 12th streets. 

Ingredients:

• 2/3 cup of mayonnaise
• 1/3 cup of dijon mustard
• 1 large egg
• 6 dashes of Worcestershire Sauce
• 3 dashes of Tabasco sauce               
• 1/2 cup of chives, thinly sliced 
• 2 tablespoons of thyme, finely chopped
• 16 ounces of jumbo lump pasteurized crab meat
• 1/3 cup of Panko breadcrumbs 
• to taste kosher salt and fresh ground pepper
• 1 cup Panko breadcrumbs
• 1 tablespoon of butter
• 1 tablespoon of Canola oil

Directions: 

In a large bowl, whisk together the mayonnaise, dijon, egg, Worcestershire, Tabasco, chives, and thyme. Combine until smooth.  Add the crab, Panko, salt, and pepper. Gently combine with your hands just to evenly incorporate all ingredients, being careful not to break up the crab too much. Let sit in the refrigerator for about 15 minutes in order to allow the Panko to absorb any excess moisture and to allow all the flavors to come together.

In a small bowl, add about 1 cup of Panko breadcrumbs.Using a two-ounce scoop (or you can just use a large spoon if you do not have a scoop), make an even scoop of the crab mixture. Press down slightly to make a disk shape and place in the Panko. Coat evenly on all sides with the Panko and place on a dish. Repeat with the remaining mixture. 

In a non-stick pan, add the butter and Canola oil. Allow to heat until the butter melts and begins to turn slightly brown. Add the crab cakes to cover the bottom of the pan. Cook on the first side for three minutes, or until brown and then turn. Cook an additional three minutes on the second side.

Remove from the pan and blot dry on a piece of paper towel. Serve with a salad and a glass of your favorite Pinot Grigio. 

Note:

At the restaurant we serve the crab cakes topped with white balsamic-tomato jam and micro arugula.

Enjoy!