Crab Cakes:
2 large eggs, well beaten
½ cup chopped celery
1 cup crushed Oyster crackers
3 tablespoons mayonnaise
1 tablespoon Dijon-style mustard
1 teaspoon Old Bay Seasoning
¼ teaspoon red hot pepper flakes
3 teaspoons Worcestershire sauce
2 tablespoons finely chopped cilantro sprigs
½ cup finely chopped scallions
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 pound lump crab meat
½ cup finely ground fresh bread crumbs
¼ avocado vegetable oil
Combine all of the ingredients in a bowl. Fold in crab meat at the end and form 4-6 large patties with your hands.
Preheat over oven to 400 degrees. In a skillet head up 1 Tb butter and 1 Tb avocado oil on high heat. Brown crab cake on both sides (2-3 minutes per side) until they form a crust. Remove from stove and place crab cakes in skillet into the oven on 400 degrees for 8-10 minutes or until cooked through.
Old Bay Fries:
6 Russet or Yukon Gold Potatoes
Old Bay Seasoning
Flaky Salt
Corn, Vegetable or Corn Oil.
Bring frying oil to 380 degrees in a large pot. Meanwhile, peel potatoes and slice into thin fries. Immediately place fries into a bowl of ice water. This will help get the starch out. Soak until you start frying them (up to overnight in a refrigerator). Empty out water and pat potatoes dry on a towel. Add fries to the hot oil in batches. Once fries float to the top of the oil and are golden brown, remove fries and lay out on paper towels or butcher paper. Immediately salt them leisurely and add 1-2 Tb of Old Bay Seasoning. Mix in a bowl by using your hands (once cool!) and flipping the bowl back and forth so that the fries are coated evenly.
Chipotle Aoli:
1/2 cup mayonnaise
1/2 cup sour cream
2 chipotles in adobo finely chopped
1 Tb fresh chives chopped
1 Tb Dijon mustard
Salt and pepper
Assembly:
1 Portuguese roll toasted light and butter
Add Chipotle Aoli to roll
Layer red onion
Add sliced tomato
Add Arugula
Add more Chipotle Aoli
Add handful of Old Bay Fries