GOAT Florida Stone Crab Cakes Recipe | The GOAT Chef™

Ingredients

The Crab

• 1 lb Florida stone crab meat, picked over for shell
• ½ cup mayonnaise
• 1 large egg
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp fresh lemon juice

The Cake

• ½ cup panko breadcrumbs
• 2 tbsp finely chopped green onion
• 2 tbsp finely chopped red pepper
• 2 tbsp finely chopped celery
• 1 tbsp chopped fresh parsley
• 1 tsp Old Bay seasoning
• Kosher salt and black pepper to taste

The Sear

• 2–3 tbsp clarified butter or avocado oil

Method

1. Whisk mayonnaise, egg, Dijon, Worcestershire and lemon juice.
2. Gently fold in stone crab meat.
3. Combine panko, green onion, pepper, celery, parsley and seasoning.
4. Fold dry mixture into crab mixture.
5. Form 6 crab cakes approximately ¾–1 inch thick.
6. Refrigerate 30 minutes.
7. Heat clarified butter in skillet.
8. Sear 3–4 minutes per side until golden brown.
9. Rest briefly before serving.

GOAT Mustard Sauce

• ½ cup Duke's mayonnaise
• 2 tbsp whole grain mustard
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1 tbsp fresh lemon juice
• ½ tsp Old Bay seasoning
• Fresh chives
• Salt and pepper to taste

Whisk all ingredients together. Chill before serving.

Chef Notes

• Use jumbo lump stone crab whenever possible.
• Do not overmix.
• The crab should remain the star.
• Pan-searing develops the best flavor.

GOAT Rule

A great crab cake doesn't need filler. It needs respect.