Although this video focuses on a Wolf Gas Range, these same techniques and concepts can also apply to Wolf Dual Fuel Ranges, Wall Ovens, and Rangetops. The Sub-Zero, Wolf, and Cove Corporate Chef makes deliciously simple crab cakes using the griddle and oven. Alternatively, if you do not have a Griddle, a pan on a burner (gas, induction, electric) can also be used. It is important to remember to use the convection feature in the oven.
Crab meat, jumbo lump 2 LBs
Mayonnaise 1/2c
Red onion, Brunoised 1/4c
Honey Crisp Apple, Brunoised 2T
Lemon Zest 1t
Lemon Juice 1T
Parsley 2T
Black pepper 1t
Egg Yolk 3 ea
Salt 1T
Panko Bread crumb 1c +
Dijon Mustard 1T
1) Mix ingredients together in a large mixing bowl - gently fold, do not over mix! It is important to keep lumps of crab meat whole.
2) Using a ring mold, gently form an even crab cake. Once pressed together, coat the bottom and top of the crab cake with panko breadcrumbs.
3) Once formed, chill in fridge for 30 minutes.
4) Set griddle to 350F°. Once preheated, add 1 teaspoon of canola oil.
5) Gently place crab cakes onto the griddle and sear until a deep golden-brown crust is formed, about 3 minutes per side.
6) With oven at 400F° on convection mode, place cakes on baking tray and cook until heated through, about 5-6 minutes.
6) Remove from oven, serve immediately.
ASMR.