How to Make Equinox’s Crabcakes

There’s a special place in our hearts (and stomachs) reserved solely for crabcakes. Lucky for us, crab season is under way. And lucky for you, we have a crabcake recipe. Equinox chef/co-owner Todd Gray, who has a fondness for the Chesapeake delicacy, shows you how to prepare his version in the video below.
Get the recipe after the jump.

Equinox’s Jumbo Lump Crabcakes

Serves 4 to 6

1 pound fresh lump crabmeat
1 tablespoon plus 1½ teaspoons capers
1 heaping tablespoon mayonnaise
2 tablespoons chives
½ cup brioche bread crumbs
1½ teaspoons whole-grain mustard
1 teaspoon lemon juice
1 tablespoon olive oil
Old Bay seasoning to taste
Salt and pepper to taste
¼ cup clarified butter

Clean the crabmeat and pick out any shells. In a large bowl, gently mix the crab, capers, mayonnaise, chives, and bread crumbs. Gently fold in the mustard, lemon juice, olive oil, Old Bay, salt and pepper. Cover the mixture with plastic wrap and let it sit for 1 hour, so the brioche can absorb the moisture.

After an hour, remove the plastic wrap and take a handful of the crab mixture to form a ball. Flatten the sides and top to ensure a uniform shape. It’s important to shape the crabcakes gently and not mash them together.

Preheat the oven to 325 degrees.

Heat the clarified butter in a sauté pan over medium heat and gently place the crabcakes in the pan, making sure not to overcrowd it. Cook the crabcakes about 2½ to 3 minutes on each side until they’re golden brown. Place the pan in the oven for about 10 minutes until the crabcakes are heated through.

Drain on a paper towel and serve with herbed butter.

Get more recipes and how-to videos here.

Jessica Sidman
Food Editor

Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.