Pete Lehmar of Gladstone's, Part Three

Christopher Victorio

If you finish your dinner, you can have a small large piece of carrot cake.

​On the line this week is Pete Lehmar of Gladstone's first OC-area location. If you missed the interview, click here and here, then continue on for this week's chef's recipe.


Ingredients:

1 pound backfin crab meat
1 pound special (lump) crab meat
2 eggs
2 Tbsp. Worcestershire sauce
½ tsp. dry mustard
2 oz. mayonnaise
4 tsp. lemon juice
1 oz. Dijon mustard
1 oz. butter, melted
2 tsp. parsley, chopped
4 tsp. Old Bay seasoning
1 c. panko breadcrumbs, plus a little to coat

Procedure:

1. Combine all the ingredients except the crab meat.

2. Gently fold in the crab meat.

3. Handling with care, carefully portion out into 2 oz. patties. Do not overmix or pack the crab meat. Use just enough energy to bring it together.

4. Lightly coat the patties with additional panko breadcrumbs.

5. In a sauté pan over medium-high heat, add butter, then add crab cakes and sauté until golden-brown on each side, approximately 2-3 minutes a side.

6. Serve with chipotle mayonnaise, Thousand Island Dressing, or wine-butter sauce. Can be made into a nice sandwich with soft, lightly toasted bread, tartar sauce, tomato and lettuce.