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10 | pr e c i s i o n g r i d d l e a p p e t i z e r s | 11
PRO TIP
Forming the crab cakes into small balls then
pressing them lightly on the griddle to flatten makes
them easier to handle while cooking and serving.
APPETIZERS
salt, and a pinch of cayenne. Make the cakes as
directed, omitting Old Bay seasoning, hot sauce,
and mustard powder. Substitute 1 cup (64 grams)
crushed unsalted saltine cracker crumbs for
breadcrumbs and finely chopped smoked salmon
for crabmeat. Add 1 cup (248 grams) cooked and
mashed potatoes, 1 tablespoon (15 milliliters)
fresh lemon juice, 4 teaspoons (6 grams)
chopped fresh dill, ½ teaspoon (2 grams) ground
black pepper, and ½ teaspoon (2 grams) kosher
salt. Top each cake with a dollop of fennel and chive
sauce and a fennel frond, if desired.
VARIATION: HAWAIIAN TUNA CAKE SLIDERS
Substitute mango chutney spread for remoulade sauce.
Make the mango chutney spread: Combine 1 cup
(240 grams) mango chutney, 1½ tablespoons
(14 grams) minced jalapeño, and 2 teaspoons
(8 grams) minced fresh ginger in a small bowl; refrigerate
until ready to use. Make the cakes as directed, omitting
Old Bay seasoning, hot sauce, and mustard powder.
Substitute panko for fresh bread crumbs and raw
sushi-grade tuna, finely chopped, for crabmeat.
Add ¼ cup (36 grams) minced shallot, 3 tablespoons
(2 grams) roughly chopped cilantro, 1 tablespoon
(15 milliliters) lime juice, 1½ teaspoons (5 grams)
kosher salt, and ½ teaspoon (2 grams) ground
black pepper. Form tuna mixture into 12 balls, and
cook as directed. Serve cakes with 1 (12-ounce)
(340 grams) package Hawaiian rolls, halved
horizontally. Toast halved rolls on griddle for 2 minutes
to lightly brown interiors, if desired. Spread interior of
rolls with mango chutney spread. Add tuna cake and
top with a few avocado slices.
1. Make the remoulade sauce: Whisk together all
the ingredients in a bowl until smooth. Store in
refrigerator until ready to use.
2. Make the crab cakes: Combine breadcrumbs,
mayonnaise, egg, Old Bay seasoning, hot
sauce, and mustard powder in a large bowl. Add
crabmeat, and season with salt and pepper. Gently
stir until combined. Form the mixture into 16 balls
and transfer to a plate. Cover with plastic wrap
and chill until ready to use, up to 4 hours.
3. Heat the griddle to 375°F (190°C), and brush
with butter. Add crab cake balls. Using a spatula,
press them lightly on the griddle to flatten. Cook,
turning once and brushing with additional butter,
until browned and heated through, 6 to 8 minutes.
Transfer crab cakes to a serving platter. Top each
SEARED MINI CRAB CAKES
Makes 16 cakes
Old Bay seasoning, a Mid-Atlantic staple when cooking fresh crab, seasons these hors
d’oeuvre-size crab cakes. Top with a piquant remoulade sauce for extra kick and creaminess.
REMOULADE SAUCE
½ cup (104 grams) mayonnaise
2 tablespoons (34 grams) spicy brown mustard
2 teaspoons (12 grams) ketchup
2 teaspoons (12 grams) prepared yellow
mustard
1 teaspoon (5 milliliters) fresh lemon juice
1 teaspoon (5 milliliters) hot sauce
1 teaspoon (5 milliliters) Worcestershire sauce
½ teaspoon (1.5 grams) kosher salt
2 small scallions (20 grams), finely chopped
1 garlic clove (3 grams), minced
Pinch of cayenne
CRAB CAKES
1 cup (68 grams) fresh breadcrumbs from a
French baguette or rustic white bread
¼ cup (56 grams) mayonnaise
1 large egg (50 grams)
2 teaspoons (22 grams) Old Bay seasoning
1 teaspoon (5 milliliters) hot sauce
¼ teaspoon mustard powder
1 pound (454 grams) backfin crabmeat, drained
Kosher salt and freshly ground black pepper,
to taste
Melted unsalted butter, for brushing the griddle
Tarragon leaves, if desired
crab cake with a dollop of remoulade sauce and a
tarragon leaf, if desired.
VARIATION: SALMON AND POTATO CAKES WITH
FENNEL CHIVE SAUCE
Substitute fennel and chive sauce for remoulade
sauce. Make the fennel and chive sauce: Heat the
griddle to 375°F (190°C). Combine ½ cup (65 grams)
sliced fennel bulb, and 2 teaspoons (10 milliliters)
extra-virgin olive oil in a small bowl. Spread fennel
mixture on the griddle, and cook, stirring occasionally,
until lightly browned, 6-8 minutes. Let cool slightly.
Chop fennel mixture, and place in a medium bowl.
Whisk in ½ cup (104 grams) mayonnaise,
2 teaspoons fresh chopped chives, 1½ teaspoons
(7.5 milliliters) lemon juice, ¼ teaspoon kosher
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