Jumbo Gulf Crab Cake with Romesco Sauce and Spinach

Print Friendly

For more delicious recipes and fun food and wine pairing ideas, subscribe to my newsletter.

From the kitchen of Executive Chef Neil Cox of Olivette at The Houstonian Hotel, Club & Spa.

Ingredients

Crab Cakes:
  • 1/2 c. Mayo
  • 2 Tbsp. Red Onion
  • 1 Tbsp. Celery
  • 2 Tbsp. Green Onion
  • 1 tsp. Thyme, chopped fine
  • ¼ tsp. Kosher Salt
  • 1/8 tsp. Black Pepper
  • ½  Tbsp. Lemon Juice, fresh
  • 1/8 tsp. Cayenne
  • ¼ tsp. Garlic Powder
  • ¼ c. Fresh Breadcrumbs, not toasted
  • 1 Jumbo Lump Crabmeat, checked for shells
  • Fresh breadcrumbs as needed

Romesco Sauce

  • 1 oz. Marcona Almonds
  • 1 oz. Hazelnuts
  • 2 cloves roasted garlic
  • 1 oz. Stale Bread
  • 1 ea. Roma Tomato
  • 4 ea. Piquillo Peppers
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 c White Balsamic Vinegar
  • Pinch Red Pepper Flakes

Recipe Info

Crab Cakes:
  1. In a mixing bowl, combine the mayo, red onion, celery, green onion, thyme, salt, pepper, lemon juice, cayenne, garlic powder and breadcrumbs. Gently fold in the crab meat, being careful not to break the large pieces. Form crab cakes into 3 oz. portions, and dredge in breadcrumbs to coat. 

Romesco Sauce:

  1. Pour a few tablespoons of olive oil into a sauté pan and toast the bread until browned on all sides. Remove the bread from the pan and allow it to cool on paper towels. Cut the tomato into quarters and sauté in the same pan, adding oil if necessary. Remove the pan from the heat. In a blender, combine the nuts, bread, roasted garlic and sautéed tomatoes. Add the piquillo peppers, vinegar and chile flakes and continue to process until the ingredients are a thick, smooth puree. With the blender running on medium speed, slowly drizzle in the extra virgin olive oil. Season the sauce to taste with salt and pepper.

To Plate:

  1. Heat extra virgin olive oil in a large sauté pan. Add the crab cakes and cook over medium heat until golden brown on one side. Gently turn the crab cakes over, and continue to cook over medium heat until both sides are browned and the cakes are heated through adding oil as necessary. While the crab cakes are cooking, gently warm the romesco sauce. Once the crab cakes are cooked through and golden brown on both sides, remove them from the pan and allow them to drain on paper towels. In the same pan from the crab cakes, quickly wilt spinach and season to taste with salt and pepper.

  1. Put a small portion of the romesco sauce in the center of six warm plates. Divide the spinach among the six plates. Center a crab cake on top of the spinach, and garnish with chopped almonds and basil. Serve immediately.

Print Friendly Save paper with the printer friendly version