Crab Cake Poppers

Chef Samir Dhurandhar from Nick & Sam's Steakhouse make delicious crab cake poppers with tomato preserves.

Crab Cake Dressing

Mayonnaise    2 cups
Dijon Mustard    1/3 cup
Whole Eggs    2 ea
Parsley (Freshly Chopped)  ½ bunch
Sugar    ½ tablespoon
Cayenne Pepper  To taste
Lemon Juice    1.5 tablespoon
Salt & Pepper    To taste

Mix all ingredients in a mixing bowl. Check for seasoning and reserve.

Crab Cakes

Lobster Meat     1 lb
Jumbo Lump Crabmeat     1 lb
Japanese Breadcrumbs (ground)     As needed

Mix both the crabmeats into a bowl and reserve. Add 1 cup of dressing to the mix. Sprinkle top layer with breadcrumbs and slowly mix with a rubber spatula. Be careful not to over-mix, as the jumbo lump crab will start to break up. Check for creaminess in the mix as well as for seasoning. Add more dressing if needed. Shape into 1 ounce balls and sprinkle further with breadcrumbs. Place finished crab poppers in refrigeration.

Tomato Preserves

Plum Tomatoes    20 each
Whole Lemons (sliced)     4 each
Sugar    1 cup
Salt    To taste

Score tomatoes at the bottom with a small knife to make a 'X'. Bring a pot of water to boil. Add the tomatoes and blanch for a minute. Cool in ice water, peel and seed the tomatoes. Pass the tomatoes through a colander. Put pureed tomatoes in a pot, add lemon slices. Cook over moderate heat to lemon slices are tender (about 30 minutes). Add the sugar, bring to a simmer. Season with salt. Reserve.


Heat skillet with clarified butter or deep fryer with canola oil. Shallow fry the crab poppers until golden brown. Remove, and drain on a paper towel. Season with salt. Serve with warm tomato preserves.


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