Bally S Steakhouse Jumbo Lump Crab Cake Vegas Cheap Eats Recipes

Ingredients

2 tbsp. shallots

1 tbsp. red bell pepper

1 tbsp. green pepper

1 tbsp. yellow pepper

1 tbsp. Parsley

1 tbsp. chives

1 tbsp. tarragon

3 egg yolks

1/4 c. prepared mayonnaise

2 tbsp. Dijon mustard

12 oz. lump blue crab

6 oz. Dungeness crab (pick through carefully for shell fragments)

3 c. Japanese bread crumbs (panko)

salt and pepper

3 whole heirloom tomatoes

1 whole shallot

1 inch fresh horseradish root

2 tbsp. Extra virgin olive oil

1 tsp. Champagne vinegar

2 tsp. fresh herbs

1/2 c. mayonnaise

1 tsp. garlic

1/2 fresh lemon zest

1 tbsp. whole grain mustard

1/2 tsp. paprika

dash cayenne pepper

dash Tabasco sauce

dash Worcestershire sauce

clarified butter

Fresh lemon slices

fresh greens

Preparation

Step 1To make the cakes: Combine all of the ingredients on the list up to the crab in a medium bowl. Mix together thoroughly.Step 2Carefully fold the crab into the mixture, avoiding breaking the lumps. Season with salt and pepper to taste.Step 3Work up to half of the bread crumbs into the crab mixture, still being careful not to break up the crab, until you have achieved a stable consistency that will hold a shape.Step 4Form four balls from the mixture. Press each ball into the remaining bread crumbs and pat into a cake shape. Reserve the cakes on waxed or parchment paper, wrap and place in the refrigerator.Step 5For the salad: Remove the cores from the tomatoes and dice evenly, reserving as much juice as possible with the tomatoes in a medium bowl.Step 6Slice the shallot as thinly as possible across the grain, creating paper-thin rings. Add these to the tomatoes.Step 7Grate fresh horseradish onto the tomatoes to your taste preference using a Microplane grater.Step 8Add the oil, vinegar, and herbs, and blend the salad together.Step 9Allow the salad to rest in the refrigerator for an hour before serving. Finish with salt and pepper before serving.Step 10For the aioli: Place all ingredients together in a small bowl. Stir with a whisk until a smooth, even consistency is reached. Reserve.Step 11To finish: Heat a large sauté pan over medium heat until a drop of water will just sizzle on the surface for 5 or 6 seconds before evaporating. If it disappears right away, the pan is too hot and the cakes will burn.Step 12Add clarified butter to the pan. Carefully but quickly add each cake. Allow to cook for 4 to 5 minutes on the first side.Step 13Using a fish spatula, carefully turn the delicate cakes over, ensuring that they have browned. Continue cooking for 6 to 7 minutes or until heated through.Step 14In the meantime, in a large bowl or rimmed plate, place a large spoonful of the tomato salad with a little of the liquid from the bowl.Step 15Remove the crab cakes onto a paper towel, then place onto the cool tomatoes. Top each cake with a teaspoon of the aioli and a small bunch of the fresh greens. Garnish with the fresh lemon slices. Serve and eat right away.