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Colossal Crab Cakes with Manchego Polenta



Crab Cakes Preparation:

  • 2 Carrots peeled and diced
  • 2 red peppers diced
  • ½ Vidalia onion diced
  • 2 stalks Celery diced
  • ½ cup roasted corn

Crab Cakes:

  • 2 lbs colossal crabmeat
  • 1 tbsp Old bay
  • 1 egg
  • ½ Cup mayo
  • Pinch of Ground
  • Salt and pepper to taste
  • 12 oz of thick cut Japanese Panko breadcrumbs

Manchego Polenta Preparation:

  • 1 lb Instant Polenta
  • ¼ lb butter
  • 2 cup cream
  • Chicken stock 2 qt
  • Salt and pepper to taste
  • 1 cup shaved Manchego cheese
  • ¼ cup Diced parsley

Manchego Polenta:

  • 1 red and 1 yellow pepper julienned
  • 2 Lemons juiced
  • 1/4 cup Cilantro diced
  • Salt and pepper to taste


Crab Cakes Preparation Method:

  1. Sauté in tbsp old bay, salt, vegetable oil.
  2. Let this mixture cool down in refrigerator for one hour or until not hot anymore.

Crab Cakes Method:

  1. Add above ingredients to onion/celery/carrot mixture and gently mix by hand to incorporate all ingredients, doing your best not to break up the crabmeat.  If mixture is too loose, add more Panko, if too dry to bind, add more mayo. 
  2. Using ring mold (if available) pack approx 3.5 ounces of crab cake mixture and form.
  3. Sauté in vegetable oil at medium high heat for 1.5 minutes on each side and finish in 400 degree oven for additional 3 minutes.

Manchego Polenta Preparation Method:

  1. Heat the cream, butter, and stock in a pan using medium high heat.
  2. Add polenta and stir in until it is incorporated fully. 
  3. Put polenta in sheet pan and bake 400 for 10 min.

Manchego Polenta Method:

  1. Sauté peppers in vegetable oil and add lemon juice, cilantro, salt and pepper once of heat and mix in.
  2. Using same ring mold, cut baked polenta shape so it is same size as crabcake.
  3. Garnish with Relaxin Jack Habanero Heat and Raspberry Primo Pepper Jam.

Hudson Valley Restaurant Week is back this April 8-21!