Entrée – Seafood Crab Cakes “Le Jeune Chef”

Crab Cakes “Le Jeune Chef”

This recipe was featured on
"You're the Chef" episode #508.

Outstanding. Will make it and <a href='../bios.htm#Tom' class='plain'>Tom</a> won't get a bite.Outstanding. Will make it and Tom won't get a bite.

3.76 out of 5 (67 ratings)

Yield: six appetizer portions


Crab Cake
  • 1/2 lb. lump crabmeat, shell removed
  • 1/4 c. green pepper, chopped fine
  • 1/4 c. red pepper, chopped fine
  • 1/2 bunches fresh chives, chopped fine
  • 1/2 tsp. ground pepper
  • 1/2 tsp. seasoning salt
  • 1 Tbsp. Dijon mustard
  • 1/2 c. heavy cream
  • 1 Tbsp. lemon juice
  • 2 tsp. fresh parsley, chopped fine
  • 1 tsp. paprika
  • 1 c. plain breadcrumbs
  • 1/2 lb. lump crabmeat, shell removed
  • 1/2 c. clarified butter
  • 2 each egg yolks
  • 2 tsp. Dijon mustard
  • 1 each lemon, juiced
  • 1/2 tsp. paprika
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 c. olive oil, extra virgin
  • 1 each package Mesclun salad mix


Crab Cake procedure:
  1. Combine all the ingredients and the first crabmeat together thoroughly.
  2. Fold in the second measure of crabmeat, being careful to leave the large pieces visible in the mixture.
  3. Fry in butter until golden brown on both sides. Cakes can be re-heated in the oven for service.
  4. Serve with a small side salad and dressing.
Dressing procedure:
  1. Whisk together the egg, mustard, juice, paprika, salt and pepper. Continue whisking, adding the oil in a thin stream so that the dressing becomes smooth and emulsified.
Salad procedure:
  1. Serve as a small side salad with crab cake.

Cooking Keys