Chef Daniel Roberts Of Cafe Del Rey Shares Crab Cake Recipe, Grilling Tips
Links & Numbers
Websites and phone numbers from stories you saw on CBS2 and KCAL9:
STUDIO CITY (CBSLA.com) — July is National Grilling Month! Executive Chef Daniel Roberts of Cafe Del Rey in Marina del Rey came by KCAL9 Tuesday to share grilling tips and show viewers how to make red snapper ceviche and grilled halibut.
Roberts also talked about Cafe del Rey’s ‘Permission to Come Aboard Package’ that allows guests to join him on a half-day fishing expedition, which is followed by a dinner that includes the fresh catch of the day.
He also shared the following recipe:
Dungeness Crab Cakes (Yields 6-8 crab cakes)
Saffron Aioli (first part of recipe)
-2 Cups Canola Oil
-¼ cup Saffron Lemon Juice*
-5 Egg Yolks
* To make Saffron Lemon Juice combine Tbsp Saffron with 1 Cup Lemon Juice
Place the eggs yolks along with the saffron lemon juice, water and salt and pepper into a large container and mix, using the hand mixer. Slowly add the oil into the mixture while blending.
Crab Cakes (second part of recipe)
-2 lb Dungeness Crab Meat
-1 Cup Aioli
-2 Tbsp Saffron Lemon Juice
-½ Cup minced shallots
-1 Cup small diced leeks (melted)
-1 Tbsp Worcestershire Sauce
-½ Tbsp Tabasco
-1 ½ Cups Panko
-Kataifi (Middle Eastern pastry threads)
In a large bowl, combine the aioli, lemon juice, Worcestershire, tarragon, lemon zest, chives, Tabasco, salt and pepper using the hand mixer. Sauté leeks until they are soft; cool down then add to mixture.
Add crab meat to mixture. Slowly add Panko until mixture comes together, then form 3 oz cakes and wrap them in Kataifi.
Once the crab cakes are formed, sauté them in a pan medium heat to get golden brown color on both sides and finish in oven for 5 minutes at 375 degrees.
At Cafe Del Rey, Chef Robert’s crab cakes are served with a side of roasted cauliflower, julienne apple and tiny greens with chili oil.
1 Pound and a Half of Red Snapper or Halibut (medium diced)
2 Cups Lime Juice
3 Cups Orange Juice
½ a Hot House Cucumber
1 Small Red Onion (small diced)
½ Cantaloupe (small diced)
½ Honeydew (small diced)
4-5 Serrano Chilies (finely diced; add more for a spicier combination)
1 Red Bell Pepper, for color
1 Bunch Cilantro (well chopped)
1-2 Tablespoons Simple Syrup (for sweetness, optional)
Salt, to taste
Mix all ingredients together in a bowl. Refrigerate for 2-3 hours. Serve.