Stafford’s Pier Restaurant
Harbor Springs, Michigan
(Serves 2)
INGREDIENTS:
• 1/2 Small Onion, diced
• 2 Cloves Garlic, minced
• 8 Oz. Lump Crab Meat, picked
• 3/4 Cup Mayonnaise
• 1 Lemon, zested and juiced
• 3 Tbsp. Whole Grain Mustard
• 3 Tbsp. Fresh Dill, chopped
• 3 Tbsp. Old Bay seasoning
• 1/4 Cup Panko (Japanese Bread Crumbs)
• Salt and Pepper to Taste
• 2 Dashes Tabasco
COOKING DIRECTIONS:
Sweat onion and garlic over medium heat, reserve to cool. Pick crab meat to remove all shell. Mix mayonnaise, lemon juice and zest, and spices. Fold in crab meat and Panko. Shape into small cakes.
Sear crab cakes in a sauté pan using olive oil, on medium heat. Cook both sides until they are golden brown.
Sweet Corn Succotash
INGREDIENTS:
• 4 Ears Corn, roasted and cut off the cob
• 1 Tbsp. Garlic, minced
• 1 Small Red Bell Pepper, roasted and diced
• 1 Tbsp. Fresh Thyme
• 1/2 Cup Heavy Cream
• Salt and Pepper to taste
COOKING DIRECTIONS:
In a large sauté pan on medium heat, sweat garlic and onions in olive oil. Add corn, roasted peppers, and heavy cream. Reduce by half. Season with salt and pepper and finish with thyme.
Remoulade
INGREDIENTS:
• 2 Cups Mayonnaise
• 2 Oz. Lemon Juice
• 1.5 Oz. Whole Grain Mustard
• 1 Tbsp. Parsley, minced
• 1 Oz. Cornichons, minced
• 1 Oz. Capers, minced
• 2 Dashes Tabasco
COOKING DIRECTIONS:
Combine all ingredients and mix together. Season to taste with salt, pepper, and Tabasco. Serve with seared crab cakes.
