Rails Steakhouse is a modern American steakhouse offering the finest and carefully selected USDA Prime and CAB corn-fed beef, dry-aged a minimum of 28 days on-premise and hand-cut daily by Rail's butchers. Outside of the dry-aging process, the steaks require little else than a sprinkle of Kosher salt and freshly ground black pepper before going under the 1400° charbroiler. Rails also offers contemporary and flavorful dishes, including sustainable fresh seafood, homemade desserts, and an award-winning wine list recognized by Wine Spectator.
Recipe:
Preheat oven to 350 degrees
- INGREDIENTS:
- Fresh Crab Meat (Colossal) 1 lb
- Hellmann's Mayonnaise 120 grams
- Old Bay Spice 4 grams
- Spanish Paprika 4 grams
- Cayenne Pepper 2 grams
- Fresh Squeezed Lemon Juice 7 grams
- Dijon Mustard 30 grams
- Chopped Chives 10 grams
- Panko Bread Crumbs 110 grams
- COATING:
- Panko Bread Crumbs 125 grams
DIRECTIONS:
Add all ingredients (except crab meat) into a mixing bowl and fold together using a rubber spatula. Gently fold crab meat into the mixture. Cover and refrigerate for one hour. Remove from refrigerator and mold mixture into four, 5 oz cakes. Wrap with plastic, and refrigerate until ready to cook. Place panko crumbs on a plate and dredge both sides of the crab cake with the panko crumbs.
TO COOK:
Heat 10 grams of vegetable oil in a medium sized sauté pan. Pan sear crab cakes on both sides for 3 minutes until golden brown. Finish crab cakes in a preheated 350 degree oven for 3-4 minutes. Remove from pan and place on a plate with a paper towel to absorb excess oil. Serve with your favorite condiment.
Recipe and Photos Courtesy of Rails Steakhouse, railssteakhouse.com.