Peter Pioppo

Chris Santos
The Stanton Social
99 Stanton St.
New York, NY 10022
(212) 995 0099

Biography & Interview

Chef Chris Santos
The Stanton Social | New York

Maine Crabcake Corn Dogs
Chef Chris Santos of The Stanton Social – New York, NY
Adapted by

Yields: 6 Servings


  • 2 ounces butter, softened
  • ½ cup of aioli
  • 1 pound picked lump crabmeat
  • 4-6 dashes of Tabasco
  • ¼ bunch chives, minced
  • ½ cup panko
  • Salt and pepper

    Corn Dog Batter:
  • 1⅓ cups cornmeal
  • 2 cups buttermilk
  • ⅔ cups all-purpose flour
  • ⅔ teaspoon salt
  • 1⅓ teaspoons sugar
  • 2 egg yolks, beaten
  • Salt and pepper

    Corn Vinaigrette:
  • 1 cup corn, roasted
  • 4 ounces chicken or vegetable stock, chilled
  • 2 egg yolks
  • ⅛ cup mustard
  • 1 teaspoon lemon juice
  • 1 Tablespoon cider vinegar
  • 2 cups light olive oil

For the Crabcakes:

Whisk together butter and aioli and gently fold in remaining ingredients. Refrigerate for at least 1 hour.

For the Batter:
Combine cornmeal with 1½ cups of the buttermilk and let thicken for 45 minutes. Mix remaining ½ cup of buttermilk with flour, salt, sugar, and yolks and whisk into cornmeal mixture. Season with salt and pepper.

For the Corn Vinaigrette:
Purée corn and stock in blender until smooth. Add yolks, mustard, lemon juice, and vinegar and blend. Gradually drizzle oil and emulsify. Season with salt and pepper.

To Assemble and Serve:
Mold Crabcakes around a stick and dip in Corn Dog Batter. Fry until golden brown and plate 3 Crabcake Corn Dogs per serving, standing up in a small, deep bowl. Finish with Corn Vinaigrette.


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Published: August 2007