Lunchbreak: Crab cakes and remoulade sauce, prepared by 210 Restaurant chef Jeff Tomchek

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Chef Jeff Tomchek

210 Restaurant and Live Music Lounge
210 Green Bay Road
(847) 433-0304

Crab Cakes and Remoulade Sauce

Maryland Crab Cake

2 pounds claw crabmeat
2 Tbs Colman’s mustard powder
1 1/2 Tbs Old Bay Seasoning
3 eggs
1 cup Hellman’s Mayonnaise
1/2 bunch Italian parsley, chiffonade
1 cup panko
1 pound jumbo lump crabmeat
6 Tbs butter
remoulade sauce for garnish

Combine first 7 ingredients in a large mixing bowl and let sit 5 minutes. Add the jumbo lump and gently fold in with fingertips. Be careful not to break up the lumps. Divide by 12 and form into cakes. A metal ring mold is ideal. Sauté with butter on high heat. Get a nice golden brown crust on the first side. Flip and turn heat down to medium high. Cook until hot through. Serve immediately on remoulade sauce.

Remoulade Sauce

1  1/2 cups Hellman’s Mayonnaise
1/2 bunch Italian parsley, chiffonade
1/4 cup bread & butter pickles, minced
1/4 cup Heinz Chili Sauce
2 Tbs Dijon mustard
1 Tbs Worcestershire sauce
1 Tbs strong prepared horseradish
1 Tbs shallots, minced
juice of one lemon

Whisk all ingredients together and refrigerate until used. It is best prepared a day in advance and will last three days under refrigeration.