I promised y’all that I would share the recipe for the crab cakes that we enjoyed at the Chicago Steakhouse at MGM Gold Strike Casino Resort. The Executive Sous Chef, Anthony Cieplinski, sent it to me and gave me permission to post it. I hope you enjoy it as much as we did. I was so surprised to find out that the sauce is made from corn.
Chicago Steakhouse Crab Cakes
1 cup mayonaise
1 Tbs whole grain mustard
1 Tbs Old Bay
2 tsp salt
2 tsp pepper
2 Tbs parsley
2 tsp lemon juice
1/2 cup Panko Flour or gluten free bread crumbs
2 lbs crab meat
Combine all wet ingredients and mix well. Add all dry ingredients and crab meat, and fold together. Lightly mix in Panko or gluten free bread crumbs into mixture. Shape about 3 oz of mixture into a thick patty. Fry on a griddle until browned on one side. Flip and fry on the other side until browned. Serve with sauce.
1 cup Sweet corn (frozen preferably)
3 Tbs butter.
Salt and pepper to taste
Puree corn until smooth. Put it in a small saucepan, and add in the cold butter. Stir until corn is hot and butter is melted. Add salt and pepper to taste. Garnish with parsley or watercress if desired.
Let me know if you make these. Did they turn out as good as I told you they would be?