Make this year’s Preakness menu memorable by including some of these dishes from Maryland Jockey Club Executive Chef Dwayne Rouse!
Old Hill Top Crab Cakes
with Chipotle Tartar Sauce and Micro Greens
(Makes approx. 20 3-ounce cakes)
For the crab cakes:
5 cans pasteurized jumbo lump crabmeat
2/3 c. mayonnaise
15 slices diced white bread, crusts removed
5 T. Old Bay Seasoning
Juice of 3 lemons
2 1/2 T. Colman’s Dry Mustard
1/4 c. Worcestershire sauce
1 c. chives, chopped
1 1/2 c. white onions, 1/8-inch dice, sautéed al dente and cooled
Salt and pepper, to taste
For the chipotle tartar sauce:
1 can chipotle peppers, chopped fine
1 c. prepared tartar sauce
1 c. micro greens
For the crab cakes: Combine all ingredients except crab. Toss in crabmeat and lightly form into 3-ounce cakes. Place the cakes in a baking pan coated with nonstick spray and bake at 350 degrees for 12-14 minutes, or until golden brown.
For the tartar sauce: Combine chipotles and tartar sauce. Mix well.
To serve: Place micro greens on a plate; drizzle some chipotle tartar sauce on the plate and place two crab cakes next to the greens.