Milwaukee ChopHouse
633 N. Fifth Street
Milwaukee, WI
(414) 390-4562
www.milwaukeechophouse.com

ChopHouse Crab Cakes

INGREDIENTS

16 oz. can jumbo lump crab
8 slices white bread (crust removed)
1 large Grade AA egg
1 teaspoon Dijon mustard
½ teaspoon Tabasco
½ teaspoon Worcestershire
4 tablespoons finely chopped fresh parsley
1 pinch black pepper
2 tablespoons Old Bay seasoning
¼ cup mayonnaise
2 cups finely ground Ritz cracker crumbs
6 tablespoons butter

DIRECTIONS

Cut the bread into a small dice and place into a mixing bowl.

In a separate bowl, mix the egg, Dijon mustard, Tabasco, Worcestershire, parsley, black pepper, Old Bay seasoning and mayo.

Pour mixture over the diced bread and mix.

Add the crab and fold together gently, being careful not to break the crab into small pieces.

Form the cakes into 2-3 ounce balls and roll in the cracker crumbs. Press them down into cakes.

Place a sauté pan over moderate heat and add butter as needed. Fry the crab cakes on one side, then turn.

Place the pan in a 350 degree oven for 5-7 minutes, until hot.

Serve immediately.

Makes 8-10 cakes.

Mango Relish

INGREDIENTS

1 cup mango
¼ cup red onion
½ cup bell pepper
2 tablespoons jalepeno
1 teaspoon mint
1 tablespoon cilantro
1 tablespoon lemon juice
Salt and pepper to taste

DIRECTIONS

Cut the mango and bell pepper into a small dice and place in a mixing bowl.

Mince the red onion and jalepeno and add.

Chop the mint and cilantro and add.

Combine with the lemon juice and mix thoroughly.

Season with salt and pepper.

Makes approximately two cups.

Poblano Remoulade

1 poblano pepper
1 cup mayonnaise
1 tablespoon Tarragon vinegar
1 tablespoon capers
1 teaspoon lemon juice
2 tablespoons shallots
Salt to taste

DIRECTIONS

Roast the pepper on a grill or in a hot oven until it is completely black on the outside. Place in container, cover with plastic wrap and allow to cool completely.

Meanwhile combine the remaining ingredients in the food processor and puree.

When the pepper has cooled completely, remove the skin and seeds and add the remaining flesh to the food processor.

Puree to combine and season to taste with kosher salt.

Makes approximately 1 and ¼ cups.

Chipotle Aioli

INGREDIENTS

3 tablespoons chipotle peppers
1 cup mayonnaise
1 tablespoon lemon juice
Salt to taste

Combine all ingredients in a food processor and puree well.

Makes approximately 1 and ¼ cups.