NEW YORK (WLNY) – Chef Michael Vignola from the Manhattan steakhouse Strip House stopped to make crab cakes that will knock your socks off.

His restaurant has two locations – one at 13 East 12th Street and another at 15 West 44th Street. You can find details at the restaurant’s website.

CLICK HERE to watch the segment and below is the recipe.

Jumbo Lump Crab Cake with Charred Corn Relish

Crab Cakes
1 lbs. Jumbo Lump Crab Meat, hand picked through for shells
2 tbsp. red bell pepper, diced
2 tbsp. celery, diced
2 tbsp. shallot, diced
1 lemon, juice and zest
1 tbsp. plus 1 tsp. old bay seasoning
½ cup mayonnaise
1 tbsp. parsley, chopped
1 tbsp. chives, chopped
1 egg yolk, separated
½ cup Panko bread crumbs
2 tbsp. blended oil
dash of Tabasco
salt and pepper
3 tbsp. clarified butter
sea salt

Charred Corn Relish
4 ears Sweet Yellow Corned, shucked and cleaned
½ cup blended oil
2 tbsp. red bell pepper, diced
2 tbsp. celery, diced
2 tbsp shallot, diced
1 pint heirloom cherry tomatoes, halved
2 limes, juice and zest
¼ cup cilantro, chiffonade
1 bunch celery leaves, chiffonade
½ cup extra virgin olive oil
salt and pepper

1. To begin making the crab cakes place a large sauté pan over high heat add 2 tablespoons of blended oil. Once oil is shimmering add shallots, red peppers and celery and sauté until lightly golden. Allow mixture to cool.
2. In a stainless steel bowl whisk together mayonnaise, lemon juice, lemon zest, old bay, egg yolk, Tabasco, salt and pepper. Add in sautéed onion mixture. Once mixed thoroughly begin to gently fold in picked Jumbo Lump Crab, herbs and Panko bread crumbs with a spatula. Allow to set for at least 30 minutes in the refrigerator.
3. While mixture sets in refrigerator, begin making charred corn relish.
4. Turn oven to broiler setting and allow oven to heat up.
5. In a stainless steel bowl dress corn with salt, pepper and blended oil. Put corn in baking pan and place in oven. Allow corn to char until lightly roasted. Remove corn from oven. (*Note corn can also be charred on the grill).
6. Once corn is cool enough to handle, cut the kernels off the cob and separate them to avoid clumps of kernels.
7. In a stainless steel bowl combine corn, peppers, shallots, celery, tomatoes, salt and pepper.
8. In a separate bowl make the vinaigrette. Mix lime juice, lime zest, cilantro and celery leaves. Slowly whisk in EVOO.
9. Combine vinaigrette with corn salad and toss.
10. Once crab mixture has set, begin to form into 3.5 ounce patties (about half a cup of mixture). In a large non-stick sauté pan heat butter over medium heat. Begin to gently fry the patties, careful not to overcrowd pan. Cook each patty until golden brown, approximately 2 minutes per side. Sprinkle with a pinch of sea salt and serve with corn relish.

More From CBS New York

Download Weather App

Watch & Listen LIVE