John Currence's Maryland-style crabcakes and green apple-celery salad
2 large egg yolks
3 Tbsp. heavy cream
¼ cup plus 2 Tbsp. Creole mustard (or grainy French)
2 Tbsp. minced shallots
3 Tbsp. very small dice red bell peppers
3 tsp. Sriracha sauce
1 lb. lump blue crabmeat
2 tsp. salt
3 tsp. freshly ground black pepper
1 tsp. freshly squeezed lemon juice
½ cup toasted breadcrumbs, plus more to coat crabcakes
3 cups Seasoned Flour (Recipe follows.)
3 cups egg wash
¼ cup clarified unsalted butter
Green Apple-Celery Salad
4 tsp. extra virgin olive oil
2 tsp. Dijon mustard
2 tsp. Champagne vinegar
½ cup whole celery leaves
½ tsp. sugar
½ tsp. salt
½ tsp. freshly ground black pepper
¼ tsp. celery seeds
1 cup peeled and julienned green apples
Makes 3 cups
3 cups all-purpose flour
2 tsp. salt
2 tsp. freshly ground black pepper
2 tsp. smoked paprika
1½ tsp. garlic powder
1½ tsp. onion powder
1 tsp. cayenne
• To make the crabcakes: in a small bowl, whisk together the egg yolks, cream, mustard, shallots, red bell peppers and Sriracha. In a separate bowl, season the crabmeat with the salt and pepper and blend to combine well. Stir in the lemon juice and zest and breadcrumbs, cover and refrigerate for 30 to 45 minutes. This will give the mixture a chance to tighten up and it will be much easier to handle.
• When removed from the refrigerator, the crab mixture should be moist but not runny. If more bread crumbs are needed, add them 1 tablespoon at a time, until the crabcake mix just holds together.
• Scoop the mixtures by the ¼ cup into the seasoned flour (you want 12 crabcakes). Form crudely into small hockey pucks. Knock off excess flour and dip in the egg wash. Turn the cakes in the bread crumbs until fully coated. At this point the cakes can be cooked immediately or returned to the refrigerator, covered, to cool again, or they can be frozen.
• To cook the crabcakes: Heat the clarified butter in a medium saucepan over medium heat until the butter begins to shimmer. Carefully place the crabcakes in the pan, decrease the heat to medium-low, and allow the cakes to brown on the bottom side, about 3 minutes. Move them slightly from time to time with a spatula to keep them from sticking. Once browned, carefully flip them over to brown on the second side for an additional 3 to 4 minutes.
• Place some apple-celery salad in the center of each place and top with 2 cakes per serving.
For Green Apple-Celery Salad:
• Mix together the oil, mustard, vinegar, celery leaves, sugar, salt, pepper, and celery seeds in a medium stainless-steel bowl. Add the apples and toss together well. Cover and refrigerate until ready to serve.
For Seasoned Flour:
• Toss the flour, salt, black pepper, paprika, garlic and onion powders and cayenne in a stainless-steel bowl and combine well. Store in an airtight container until needed.