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
2 eggs
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.
Corn 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?
Tamra Phelps says
June 19, 2015 at 11:05 pmNow that sounds like a good crab cake recipe! I haven’t used panko yet, but I’ve been wanting to try it. I’ll give this a try.
Michelle Bowman says
June 20, 2015 at 2:59 amThese look so tasty! I love a great crab cake recipe!!!
MEG TUCKER says
July 18, 2015 at 5:11 amOh boy! I am totally drooling over this recipe! Plus that corn sauce.. wow!
Rosie says
November 26, 2015 at 7:43 amoh boy these would be wonderful to make and the corn sauce, too
Sohair says
August 11, 2017 at 7:03 pmMy husband would love this ty
Kelly Freeman says
August 13, 2017 at 11:17 pmi can’t wait to try this ! i pinned it to my pinterest board