Name: Bally's Steakhouse Jumbo Lump Crab Cake
Yield: 1
Ingredients: 2 tbsp. shallots -; 1 tbsp. red bell pepper -; 1 tbsp. green pepper -; 1 tbsp. yellow pepper -; 1 tbsp. Parsley -; 1 tbsp. chives -; 1 tbsp. tarragon -; 3 egg yolks -; 1/4 c. prepared mayonnaise -; 2 tbsp. Dijon mustard -; 12 oz. lump blue crab -; 6 oz. Dungeness crab (pick through carefully for shell fragments) -; 3 c. Japanese bread crumbs (panko) -; Salt and pepper -; 3 whole heirloom tomatoes -; 1 whole shallot -; 1 inch fresh horseradish root -; 2 tbsp. Extra virgin olive oil -; 1 tsp. Champagne vinegar -; 2 tsp. fresh herbs -; 1/2 c. mayonnaise -; 1 tsp. garlic -; 1/2 fresh lemon zest -; 1 tbsp. whole grain mustard -; 1/2 tsp. paprika -; Dash cayenne pepper -; dash Tabasco sauce -; Dash Worcestershire sauce -; Clarified butter -; Fresh lemon slices -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Bally's Steakhouse Jumbo Lump Crab Cake

1. 2 tbsp. shallots -

2. 1 tbsp. red bell pepper -

3. 1 tbsp. green pepper -

4. 1 tbsp. yellow pepper -

5. 1 tbsp. Parsley -

6. 1 tbsp. chives -

7. 1 tbsp. tarragon -

8. 3 egg yolks -

9. 1/4 c. prepared mayonnaise -

10. 2 tbsp. Dijon mustard -

11. 12 oz. lump blue crab -

12. 6 oz. Dungeness crab (pick through carefully for shell fragments) -

13. 3 c. Japanese bread crumbs (panko) -

14. Salt and pepper -

15. 3 whole heirloom tomatoes -

16. 1 whole shallot -

17. 1 inch fresh horseradish root -

18. 2 tbsp. Extra virgin olive oil -

19. 1 tsp. Champagne vinegar -

20. 2 tsp. fresh herbs -

21. 1/2 c. mayonnaise -

22. 1 tsp. garlic -

23. 1/2 fresh lemon zest -

24. 1 tbsp. whole grain mustard -

25. 1/2 tsp. paprika -

26. Dash cayenne pepper -

27. dash Tabasco sauce -

28. Dash Worcestershire sauce -

29. Clarified butter -

30. Fresh lemon slices -

31. fresh greens -

How to cook deliciously - Bally's Steakhouse Jumbo Lump Crab Cake

1. Stage

To make the cakes: Combine all of the ingredients on the list up to the crab in a medium bowl. Mix together thoroughly.

2. Stage

Carefully fold the crab into the mixture, avoiding breaking the lumps. Season with salt and pepper to taste.

3. Stage

Work up to half of the bread crumbs into the crab mixture, still being careful not to break up the crab, until you have achieved a stable consistency that will hold a shape.

4. Stage

Form four balls from the mixture. Press each ball into the remaining bread crumbs and pat into a cake shape. Reserve the cakes on waxed or parchment paper, wrap and place in the refrigerator.

5. Stage

For the salad: Remove the cores from the tomatoes and dice evenly, reserving as much juice as possible with the tomatoes in a medium bowl.

6. Stage

Slice the shallot as thinly as possible across the grain, creating paper-thin rings. Add these to the tomatoes.

7. Stage

Grate fresh horseradish onto the tomatoes to your taste preference using a Microplane grater.

8. Stage

Add the oil, vinegar, and herbs, and blend the salad together.

9. Stage

Allow the salad to rest in the refrigerator for an hour before serving. Finish with salt and pepper before serving.

10. Stage

For the aioli: Place all ingredients together in a small bowl. Stir with a whisk until a smooth, even consistency is reached. Reserve.

11. Stage

To finish: Heat a large sauté pan over medium heat until a drop of water will just sizzle on the surface for 5 or 6 seconds before evaporating. If it disappears right away, the pan is too hot and the cakes will burn.

12. Stage

Add clarified butter to the pan. Carefully but quickly add each cake. Allow to cook for 4 to 5 minutes on the first side.

13. Stage

Using a fish spatula, carefully turn the delicate cakes over, ensuring that they have browned. Continue cooking for 6 to 7 minutes or until heated through.

14. Stage

In the meantime, in a large bowl or rimmed plate, place a large spoonful of the tomato salad with a little of the liquid from the bowl.

15. Stage

Remove the crab cakes onto a paper towel, then place onto the cool tomatoes. Top each cake with a teaspoon of the aioli and a small bunch of the fresh greens. Garnish with the fresh lemon slices. Serve and eat right away.