Marcus Samuelsson's Crab Cake Recipe

Zipporah Wilson | May 5, 2020 | Food & Drink National

The Red Rooster chef shares one of his iconic dishes to be made at home during quarantine.


Red Rooster chef Marcus Samuelsson’s crab cake was designed to fuse African influences with the use of everyday ingredients. The dish from his cookbook, The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa, is complete with a smoked Old Bay dressing. In celebration of Samuelsson, whose restaurants are partnering with World Central Kitchen to feed the food insecure and first responders, we present the savory delicacy.


Crab cakes-

  • ⅓ cup shallots, minced
  • 1 tbsp butter
  • 1 lb lump crab
  • ½ tbsp dry mustard
  • 1 tbsp Dijon mustard
  • ½ tsp Aleppo spice
  • ½ tsp baking powder
  • ¼ cup mayo, Kewpie mayo
  • ½ tsp Old Bay
  • 1 ea eggs, beaten
  • ½ tbsp lemon juice, fresh
  • 1/3 cup panko bread crumbs, toasted with EVO and Thai Chili
  • Salt and pepper, to taste

Old Bay dressing-

  • 2 tsp red wine vinegar
  • ½ tsp purple mustard
  • ½ tsp old bay seasoning
  • ¼ tsp Aleppo spice
  • ½ cup mayo, smoked
  • splash lemon juice, fresh
  • Salt and pepper, to taste

Crab Cakes

  • First: In a large skillet over medium-low heat, sweat the shallots in butter until cooked through but not browned. Set aside and allow to cool completely.
  • Second: In a large bowl, combine remaining ingredients.
  • Third: Fold in shallots once cooled.
  • Fourth: Using your hands, form about eight crab cakes.
  • Fifth: Take your large skillet and place over medium-heat. Add enough oil to the pan to coat the bottom generously.
  • Sixth: Once oil is hot, carefully place crab cakes in the pan and sear on each side about 4-5 min.
  • Lastly: Serve warm with Old Bay dressing.

Old Bay Dressing

In a medium bowl, mix all ingredients together until well-blended. Dressing will be good to use immediately, but the longer it can rest, the longer the flavors have to meld together.

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Photography by: Angela Bankhead