Today, Chef Michael Campbell from The Sanford House Inn (Arlington, TX) shares his signature crab cake recipe.  Crab cakes are an amazingly flexible dish that work equally well as an appetizer at a cocktail or dinner party as they do for a mid-week dinner.  Thanks to Chef Campbell they are also amazingly easy to prepare.  Give this simple yet elegant dish a try next time you're in the mood for crab.

The Sanford Signature Crab Cake

By Chef Michael Campbell

• 1 container lump crab meat
• 1 egg white
• 2 teaspoons dill
• 1 pinch salt
• 1 lemon, juiced
• 2 cups panko Japanese bread crumbs
• ¾ cup mayo
• 1 tablespoon butter
• 2 tablespoons olive oil

- in a large mixing bowl whip together egg whites, mayo, dill, salt, and lemon juice

- fold in crab

- fold in panko (reserve ½ cup panko for later)

- pack firmly together and refrigerate for 15 minutes

- preheat oven to 400 degrees

- portion cakes to your liking

- using the reserve panko, dust the tops and bottoms of the cakes

- in a skillet heat 2 tablespoons of olive oil and 1 tablespoon of butter

- sauté your cakes until golden brown and turn

- immediately place skillet with cakes in it into the oven for 6-8 minutes and you’re done

- serve with your favorite sauce, but I suggest a buerre blanc, or remoulade

About The Sanford House

The Sanford House Inn and Spa is located in historic downtown Arlington, Texas, only minutes from the Dallas Fort Worth airport.  Our luxurious Texas Boutique Hotel offers exquisite accommodations and a full service day spa.  The Grand Courtyard is visually stunning with tranquil fountains, and an elevated pavilion.  Our executive Chef, Michael Campbell, provides gourmet dining and a full array of menus for Dallas corporate retreats and Fort Worth travelers. 

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