Get set to indulge! Gorgeously golden on the outside and tender on the inside, these pan-fried crab cakes are loaded with flavor—and sweet, succulent lump crabmeat, not filler. They’re thoughtfully paired with a refreshing salad of peppery baby arugula and sweet roasted red peppers and onions. The lemon wedge and spicy sriracha aioli are yours to spritz and drizzle as desired.
Nutritional facts
Protein
23g
Carbs
36g
Calories
770
Fat
58g
Ingredients
SrirachaExtra Virgin Olive OilCarrotsCanned Roasted Red PeppersCeleryCrabBlack PepperLemonGarlicDijon MustardEggKewpie MayonnaiseOnionWorcestershire SauceKosher SaltMayonnaiseTabasco SauceArugulaPanko BreadcrumbsCanola OilItalian Parsley
Reviews
4.2
Based on 113 reviews
For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe’s great cuisine centers—France and Italy—where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, Chef
DeLucie landed several jobs including chef de Cuisine at the venerable seafood restaurant Oceana.
Today, DeLucie’s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, is in Hudson, NY.
You can find John DeLucie’s meals in...