New England Crab Cake


The lobster may be New England’s go-to summer crustacean but chef Nicholas Calias’ updates to this traditional recipe may have you giving crab a second look. Calias adds a dash of masala and a little sriracha to his crab cakes to spice things up. He also coats the cakes in kaitaifi (shredded fillo dough) instead of your basic breadcrumbs to give the regional classic an international twist.


Servings: 4


For the crab cake
  • 1 pound jumbo lump crab
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon cumin
  • 2 tablespoon masala
  • 1 tablespoon chive, chopped
  • 1 tablespoon Sriracha
  • 2 tablespoons fresh bread crumbs
  • kaitaifi as needed, chopped (shredded phyllo, can be found in specialty stores)
  • flour, as needed
  • egg, as needed
  • salt and pepper to taste
  • 2 ounces aioli
  • 0.5 ounces baby greens
For the aioli
  • 1 cup mayonnaise
  • 1 shallot, finely diced
  • 2 tablespoons parsley, chopped
  • 1 tablespoon lemon juice
  • salt and pepper to taste
For the baby greens
  • 0.5 ounces baby greens
  • 1 teaspoon olive oil
  • salt and pepper to taste


For the crab cake
  1. In one bowl mix together the shallots and mayonnaise. Season with salt and pepper.
  2. In another bowl mix together the crab, chives, cilantro, cumin, masala spice and sriracha.
  3. Add mayonnaise to crab mixture.
  4. Puree white bread without the crust and add it to the mixture to bind.
  5. Season with salt & pepper.
  6. Make 1.5 ounces timbale, bread in flour, then egg & roll in the chopped kaitaifi.
  7. Fry until golden brown and plate with aioli.
For the aioli
  1. Mix together all ingredients and chill for at least 30 minutes
For baby greens
  1. Toss together all ingredients
To plate
  1. Spoon aioli on plate into three spots, top with crab cakes and garnish with baby greens

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