Benny’s Chop House Crab Cakes {Recipe}

Photo By: Tim Turner

Today is National Crabmeat Day and to celebrate I’m sharing a delicious recipe for crab cakes. I hope you all enjoy them! Special thanks to Benny’s Chop House in Chicago for providing the recipe and image.

For the crab cakes:

  • 1 pound lump blue crab meat
  • 1 tablespoon mayonnaise
  • 2 teaspoons Dijon mustard
  • Pinch of old bay seasoning
  • 2 pieces of scallion – thinly sliced
  • 1 tablespoon chives – thinly sliced
  • 1 whole egg
  • 2 dashes of Tabasco
  • 2 dashes of worchestershire sauce
  • ¼ cup and ½ cup panko bread crumb measured separately
  • TT salt and pepper

Preheat oven to 350˚ F. In a large mixing bowl, combine the mayonnaise, mustard, old bay, scallions, chives, egg, Tabasco, worchestershire sauce, and salt and pepper. Whisk together the ingredients until mixed thoroughly. Drain excess liquid from the lump blue crab meat. Gently fold the crab meat and ¼ cup of panko into the mixture. Check crab cake mix for seasoning. Form into 4 patties. Dredge the crab cakes in remaining ½ cup of panko.

After the crab cakes are formed, make the horseradish and mustard mayonnaise.

• 3 egg yolks
• 2 tablespoons white vinegar
• 1 tablespoon lemon juice
• 1 teaspoon kosher salt
• 1 teaspoon Dijon mustard
• 1 tablespoon whole grain mustard
• Pinch of cayenne pepper
• 1 pint vegetable oil
• 1 tablespoon horseradish drained of excess liquid

In a small mixing bowl, whisk together the egg yolks, white vinegar, lemon juice, kosher salt, Dijon and whole grain mustard, and cayenne. Slowly add the vegetable oil, a few drops at a time, and then a steady stream to create an emulsion. Lastly, add the drained horseradish.

To finish the crab cakes:
In a sauté pan over medium/high heat, add a splash of olive oil. Gently place the crab cakes into hot sauté pan and sear until golden brown. Using a spatula, delicately flip the crab cakes. Place into oven for 3-4 minutes until cooked through. 

While the crab cakes are in the oven, spread a spoonful of horseradish and mustard mayo on a small appetizer plate. Remove the crab cakes from the oven and blot on a paper towel to remove any excess oil. Place crab cake halfway on the sauced area of the plate and halfway off. Top with a few leaves of arugula for garnish.

(Disclosure: This is not a compensated post. Recipe and image provided by Benny’s Chop House in Chicago.)

Butternut Squash Tortelloni {Recipe}

 

Photo by Tim Turner

Benny’s Chop House (444 N. Wabash Ave., Chicago, IL, 312-626-2444) is featuring a delicious Butternut Squash Tortelloni on its menu in celebration of National Tortellini Day, February 13. Tortelloni is simply a larger version of tortellini. The sweet yet nutty flavor of butternut squash creates a comforting dish, perfect for a cold winter’s day.

Here’s the recipe if you want to try making your own to celebrate National Tortellini Day :)

Pasta Dough

  • 2 eggs
  • 1 egg yolk
  • 8 oz ap flour
  • 1/2 tbsp olive oil
  • 1/2 tbsp whole milk

Combine ingredients into a mixer with a dough hook on medium speed and mix until dough is smooth and elastic. 10 to 15 minutes. Remove dough from mixing bowl, wrap in plastic wrap and place in fridge for 30 minutes

Pasta Filling

  • 1 pound butternut squash
  • ¼ cup cream cheese
  • ¼ cup grated Parmigiano -Reggiano
  • ¼ cup olive oil
  • Salt and white pepper taste

Dice Squash into 2 inch pieces. Toss with olive oil, salt and pepper to taste. Roast in an over (350°) until tender for 30+ minutes. While the squash is still warm, fold in the cream cheese, olive oil, Parmesan and salt/pepper. Let the mixture cool.

Roll out pasta dough into sheets, you should be able to see through the pasta. Cut pasta into 4 inch diameter squares. Place squash/Parmesan mixture in the center of each square. Egg wash the corners of the pasta. Make a triangle out of the square and then bring the two corners together to make the tortelloni. Cook pasta in boiling salted water for 2 to 3 minutes. Fresh pasta cooks very quickly.

Sauce

  • 1 oz. butter
  • 4 oz. heavy cream
  • 1 oz. fresh sage
  • Salt and white pepper to taste

Melt butter in pan over medium-high heat. When butter is brown, add cream and sage. Reduce by half and check seasoning. Add cooked pasta to the sauce – gentle – to lightly coat pasta and serve.
Garnish with fresh sage

(Disclosure: I was not compensated for this post but Benny’s Chop House provided the recipe and image for me to share.)

Benny’s Carrot Cake {Recipe}

Benny’s Carrot Cake, photo by Tim Turner

Happy National Carrot Cake Day! Carrot cake is one of my favorite non-chocolate desserts. This picture above of the carrot cake from Benny’s Chop House in Chicago looks amazing. Don’t worry though, I’m not going to just tease you with this tasty image….I was sent the recipe to share with you all so that you can make this carrot cake yourself! Yum!

Created by Pastry Chef Aaron Lindgren, Benny’s Carrot Cake is made from a traditional recipe first conceived by Chef Lindgren’s mother, Leigh Ann. “Using the highest quality ingredients with chunks of crushed pineapple and spices like clove, allspice, cinnamon, and nutmeg, the cake is rich and moist but not too sweet. My recipes are all less sweet than most,” Lindgren said. “The cream cheese frosting has 40 percent less sugar than traditional recipes, and with the addition of fresh Tahitian vanilla bean, citrus zest, butter and cream cheese, the end result is a very tasty dessert that’s smooth, luscious and satisfying.”

Carrot Cake by Pastry Chef Aaron Lindgren

 Cake

  • 1½ cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ⅔ cup cooking oil
  • 2 eggs
  • 1¼ cup grated raw carrots
  • ½ cup crushed pineapple (drain syrup)
  • 1 teaspoon vanilla

Cream cheese frosting

  • 1 (3 ounce) package cream cheese, softened
  • 4 tablespoons butter, softened
  • 2 teaspoon vanilla extract
  • 1 fresh vanilla bean (scraped)
  • Pinch of salt
  • 2½ cups sifted powdered sugar
  • ½ cup chopped walnuts

Directions

1. Combine dry ingredients in a large mixer bowl.
2. Add oil, eggs, carrot, pineapple and vanilla; beat with a whisk until there are no lumps.
3. Pour batter into greased 9″ x 9″ x 2″ baking pan.
4. Bake at 350 degrees about 35 minutes, until top springs back when touched.
5. For frosting, cream together cream cheese and butter; beat in vanilla extract, fresh vanilla and salt.
6. Gradually add powdered sugar; beat until light and fluffy.
7. Once cake has cooled completely, spread frosting with spatula.
8. Garnish with toasted walnuts and serve at room temperature.

**Remember…if you don’t feel like making your own carrot cake you can go to Benny’s Chop House and eat one someone else made :) That’s the way I like to do it!

(Disclosure: I received this recipe from Benny’s Chop House but I was not compensated for posting it.)