In the kitchen with chef Debra Ponzek
Updated 12:00 am, Tuesday, March 13, 2018
Delices, 1075 E. Putnam Ave., Greenwich
How long there: 22 years
Hometown: Morristown, N.J.
Cuisine style: Modern French American
How do you make this dish restaurant worthy? Make the mayonnaise from scratch, as I do. If serving crab cakes for a party, they can be made and pan fried ahead of time. Then simply reheat them in the oven before serving. Accompany them with a simple mango salsa or a creamy aioli.
— Christina Hennessy
Aux Delices Crab Cakes
Makes 8 (2-inch crab cakes)
2 large eggs
½ cup good quality mayonnaise
1-2 tablespoons French Dijon
2 tablespoons chopped parsley
¼ cup chopped scallions
2 teaspoons capers, crushed
1 tablespoon finely chopped
1 pound jumbo lump crabmeat
2 cups fresh bread crumbs
1 teaspoon Old Bay seasoning
Canola oil for frying
In a mixing bowl, lightly beat the eggs, add the mayonnaise and mustard and whisk to combine. Add the parsley, scallions, capers and cornichons. Stir to combine.
Add the crabmeat and toss lightly. Gently fold in one-and-a-half cups of the bread crumbs. Add Old Bay seasoning and cayenne. Form into 2-inch cakes and coat lightly with the remaining bread crumbs. Refrigerate at least one hour.
In a large skillet, heat the oil until just shimmering over medium-high heat. Fry the crab cakes until golden brown, two to three minutes on each side. Drain on paper towels. Serve hot.
Note: Crab cakes can be made into miniatures for hors d’oeuvres.