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Matt Murphy’s


    Seared Louisiana Crab Cakes with Spicy Sauce Picante and Fennel Slaw
Chef Matthew Murphy of FQB at the Ritz-Carlton Maison Orleans – New Orleans, LA
Adapted by StarChefs

Yield: 6 Servings


    Sauce Picante
  • 2 teaspoons olive oil
  • ½ ounce chopped garlic
  • ½ jalapeno, finely diced
  • 2 ounces onion, finely diced
  • 2 ounces celery, finely diced
  • 2 ounces green peppers, finely diced
  • 4 ounces fresh tomato, medium diced
  • 16 ounces tomato juice
  • 1 sprig fresh tarragon, chopped

  • Crab cakes
  • 1 ½ pounds jumbo lump crabmeat
  • 3 ounces red onion, finely diced
  • 2 ounces red bell pepper, finely diced
  • 2 ounces green pepper, finely diced
  • 4 ounces mayonnaise
  • 2 teaspoons Creole mustard
  • 1 teaspoon horseradish grated
  • ½ ounce fresh thyme
  • 1 cup panko breadcrumbs
  • Pinch of cayenne pepper
  • Salt and fresh black pepper to taste


For sauce picante:
Heat olive oil in a medium size pot. Sweat jalapenos, garlic, onion, celery, and green pepper in oil, about 3 minutes. Add tomato juice and stew for 10 minutes. Add the fresh tomato and tarragon at the end.

For crab cakes:
Combine all the ingredients and fold together. Be careful to do this gently so as not to break up the crab. Season to taste.

Divide the mixture into 6 balls and flatten down to make the cakes. Sear crab cakes in a non-stick skillet on medium heat. Turn over and sear the other side.

To serve:
Toss shaved fennel in cane vinegar. Divide fennel equally among six plates. Drizzle sauce picante over fennel. Place crab cake on top.


  Published: Jan 2004