The Fig Tree’s Crab Cakes

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Fig Tree Crab Cake


Crab Cakes

  • 1/2 Red Bell Pepper
  • 2 Celery Sticks
  • 8 Tbsp Mayonnaise
  • 3 Tbsp Dijon Mustard
  • 1/4 tsp Old Bay Seasoning
  • dash Worcestershire Sauce
  • 1 Egg
  • 1 can Jumbo Lump Crab
  • 1/2 cup Panko Bread Crumbs
  • salt and pepper to taste
  • extra Panko bread crumbs to coat top and bottom of cakes

Dijon Vin

  • 4 Egg Yolks
  • 1/4 cup Dijon Mustard
  • 1/4 cup Sherry
  • 1/4 cup Red Wine
  • 1 Shallot
  • 4 peeled Garlic Cloves
  • 1 Lemon (zested and juiced)
  • 1/4 cup Grape Seed Oil
  • 3/4 cup Canola
  • salt & pepper to taste

The Fig Tree on the beautiful River Walk is one of the most romantic restaurants anywhere. The atmosphere can’t be beat. And neither can the food. The Crab Cakes are some of the most delicious anywhere. Enjoy!

Crab Cakes

Mix all ingredients, except crab, in a bowl. When it comes together, delicately fold in the crab meat, breaking it up as little as possible.

Saute in oil until golden brown.

Dijon Vin

In a blender, start with egg yolks. Then blend in Dijon, sherry and red wine. Pour in oil and add  lemon, garlic  and shallots. Drizzle over crab cakes and serve.  This would pair nicely with a Viognier or an unoaked Chardonnay.

2 Responses to The Fig Tree’s Crab Cakes

Jane says: July 21, 2011 at 3:44 pm

What’s with all the oils? I would never use canoloa oil either – do you have any idea WHY they use that or so much oil at once – why not olive oil or safflower with a little apple sauce instead? Also think a little celantro and some nutmeg added would be good… just some thoughts….
I always use apple sauce in place of oil when Im baking now, and it works just fine – replace the amount with whatever the recipe calls for, add a few T of oil with it,, works great in cookies and cupcakes. NO BUTTER at all and not very much oil is so much better for you, everything is still moist!
Works wonders!


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