A Crab Cake Recipe For National Crabmeat Day – March 9th

Home Chicago A Crab Cake Recipe For National Crabmeat Day – March 9th

Happy National Crabmeat Day!

In celebration of National Crabmeat Day, Benny’s Chop House shares the recipe for their delicious Jumbo Lump Crab Cake, made entirely of sweet jumbo lump crab, lightly dusted with panko bread crumbs and served with a delicious horseradish-mustard sauce.

(Photo: Tim Turner)

Benny’s Chop House Crab Cakes Recipe
Ingredients (Makes 4 crab cakes):

  • 1 pound lump blue crab meat
  • 1 tablespoon mayonnaise
  • 2 teaspoons Dijon mustard
  • Pinch of old bay seasoning
  • 2 pieces of scallion – thinly sliced
  • 1 tablespoon chives – thinly sliced
  • 1 whole egg
  • 2 dashes of Tabasco
  • 2 dashes of worchestershire sauce
  • ¼ cup and ½ cup panko bread crumb measured separately
  • salt and pepper

Preheat oven to 350˚ F. In a large mixing bowl, combine the mayonnaise, mustard, old bay, scallions, chives, egg, Tabasco, worchestershire sauce, and salt and pepper. Whisk together the ingredients until mixed thoroughly. Drain excess liquid from the lump blue crab meat. Gently fold the crab meat and ¼ cup of panko into the mixture. Check crab cake mix for seasoning. Form into 4 patties. Dredge the crab cakes in remaining ½ cup of panko.

Next, prepare the horseradish and mustard mayonnaise:


  • 3 egg yolks
  • 2 tablespoons white vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon kosher salt
  • 1 teaspoon Dijon mustard
  • 1 tablespoon whole grain mustard
  • Pinch of cayenne pepper
  • 1 pint vegetable oil
  • 1 tablespoon horseradish drained of excess liquid

In a small mixing bowl, whisk together the egg yolks, white vinegar, lemon juice, kosher salt, Dijon and whole grain mustard, and cayenne. Slowly add the vegetable oil, a few drops at a time, and then a steady stream to create an emulsion. Lastly, add the drained horseradish.

To finish the crab cakes:
In a sauté pan over medium/high heat, add a splash of olive oil. Gently place the crab cakes into hot sauté pan and sear until golden brown. Using a spatula, delicately flip the crab cakes. Place into oven for 3-4 minutes until cooked through.

While the crab cakes are in the oven, spread a spoonful of horseradish and mustard mayo on a small appetizer plate. Remove the crab cakes from the oven and blot on a paper towel to remove any excess oil. Place crab cake halfway on the sauced area of the plate and halfway off. Top with a few leaves of arugula for garnish.

And if you’re in the Chicago area, stop by for their Jumbo Lump Crab Cake ($15.99). They also have a Trio of Sliders ($9.99) where you get a Crab Cake slider, a Prime Beef Burger and a Filet Mignon slider. It’s a lunch time favorite. Also, Benny’s seafood comes with the Safe Harbor Certification, so you can be sure it’s quality and safe seafood. Benny’s Chop House is located at 444 N. Wabash Ave. in Chicago IL.

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