March 19: Lunchbreak - Crab Cakes and Fennel-Cucumber-Radish Slaw
720 South Bar and Grill
Hilton Chicago
720 South Michigan Avenue

Jumbo Lump Crab Cake, Cucumber-Fennel-Radish-Slaw, Horseradish Aioli
Serves 4

Crab Cake

Ingredients:Worcestershire 1# jumbo lump crab meat, cleaned & drained
1 egg
2 1/2 Tablespoons mayonnaise
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce 4 dashes tabasco
2 teaspoons Old Bay seasoning
1 ea. lemon zest
1 ea. lemon juice
1 1/2 teaspoons parsley, chopped
1 1/2 teaspoons chives, chopped
4 cups fresh bread crumbs
salt and pepper to taste
canola oil

Mix together in a mixing bowl the mayonnaise, mustard, Worcestershire sauce, Tabasco sauce, Old Bay, lemon zest, lemon juice, parsley and chives. Season to taste. In a separate bowl place the crab meat and just enough of the mayonnaise mixture to bind the crab. Add 1 cup of fresh bread crumbs and let rest for 15 minutes to allow the bread crumbs to absorb some moisture. To form the crab cake, roughly weigh 4 oz of the crab mixture and gently squeeze in the palm of your hands to compact the crab mixture and form a cake. Lightly sprinkle with remaining bread crumbs and continue to form, allowing excess bread to fall away. There should be just enough breading so that there is a dry surface for cooking. In a medium size sauté pan, add 1 Tablespoon of canola oil and butter over medium heat. Add the crab cake and gently brown on both sides and cook until inside is hot.

Horseradish Aioli

1 cup mayonnaise
2 Tablespoons whole grains mustard
2 Tablespoons prepared horseradish
1 teaspoon lemon juice
salt and pepper to taste

Combine all ingredients in a mixing bowl, season and serve with crab cakes.

Fennel-Cucumber-Radish Slaw

1 fennel bulb, sliced thin
2 red radishes, sliced thin
1 english cucumber, sliced thin
2 green onions, sliced on bias thin
1 Tablespoon dill sprigs
1 teaspoon extra virgin olive oil
1 ea lemon juice
salt and pepper

Mix all and serve along side crab cakes.