Brooke Williamson, Celebrity Chef and Restaurateur


Esquire by Cooper’s Hawk will feature a Visiting Chefs Menu from Chef Brooke Williamson from January 12, 2023 through May 18, 2023. Brooke’s menu is available for lunch and dinner.

Esquire by Cooper’s Hawk

58 E Oak Street – Chicago, IL 60611

P: (312) 736 – 9999


Fried crab claw pops, old bay mayo & pickled habanero hot sauce

These are basically crab cakes formed over a snow crab claw, deep fried and served with two sauces. The plate simply gets garnished with a little salad of celery ribbons and leaves that are dressed with olive oil and lemon juice. 

Crab cake mix:

Yields approx 20 crab pops

12oz (1 1/2 cups) Dungeness crab meat

12oz  (1 1/2 cups) Blue lump crab meat

1 egg

1/4 cup minced red bell pepper

1/4 cup minced chives

1/4 cup minced shallots 

1 TBSP whole grain mustard 

Zest of 1 lemon

Juice of 1 lemon

¾ tsp salt

1/4 tsp black pepper

3/4 cup mayo

2/3 cup panko bread crumb

20 Snow Crab Claws

Seasoned Flour

Eggs, whisked

Panko Bread Crumbs

Celery Leaves

Extra Virgin Olive Oil

Lemon Juice

Flaky Sea Salt


Combine all ingredients and adjust seasoning as needed.

Form mixture around snow crab claw and bread traditionally with panko breadcrumbs. 

Fry crab claws in a 350 degree table top fryer until golden brown, approximately two to three minutes.  Remove from oil and allow to drain. 

Dress celery leaves with olive oil, lemon juice and a sprinkle of flaky sea salt. Serve with crab claws and Old Bay Mayo.

Old Bay Mayo:

2 cups mayo

1 ½ tsp old bay seasoning 

½ tsp salt

Zest of 1/2 lemon

Juice of 1 lemon

-Combine all ingredients and chill.