Happy Monday to all of our food loving fans out there!  In my last blog I wrote about our dry age beef program.  Today I am writing about one of our famous from the ocean dishes….our crab cakes!  We use Chesapeake Bay Blue Crab in Harrigan’s.  They are called blue crab because they have bright blue claws even though their shell is olive green in color.  These crabs are the most recognizable species in the Chesapeake Bay.  Everyone who dines in Harrigan’s raves about our crab cakes, and because of that, I am going to share our recipe!

1 pound jumbo lump crab
3 ounces of scallops
1/2 cup heavy cream
Zest of 1 lemon
1 tsp. Worcestershire sauce
1/2 tsp. Old Bay
1/8 cup chopped parsley
1 bunch chopped chives
2 tbsp. mayonnaise

Open crab meat and place on paper towels to drain for one hour.  Process the ice cold scallops and heavy cream in a food processor until smooth.  With the exception of the crab, combine all ingredients into a bowl.  Gently fold in the crab being careful not to smash it.  Let the mixture rest in the refrigerator for 1 hour.  Shape crab into 5 cakes and cover with the breading of your choice.  Fry in a little oil until golden brown and hello gorgeous and tasty crab cakes!  Now just because you can make them at home doesn’t mean you skip out on dining at Harrigan’s!  But now you know how they are prepared for the next time that you are here with us.  Hope to see you soon!

Chef Chris Snee