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Chef Marcus Samuelsson Shares The Secret Behind His Iconic Crab Cakes


Chef Marcus Samuelsson Shares The Secret Behind His Iconic Crab Cakes

By Zipporah Wilson | August 5, 2020 | Food & Drink

The Red Rooster Overtown chef shares one of his iconic dishes to be made at home.


Red Rooster Overtown chef Marcus Samuelsson’s crab cake was designed to fuse African influences with the use of everyday ingredients. The dish from his cookbook, The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa ($39, Houghton Mifflin Harcourt), is complete with a smoked Old Bay dressing. In celebration of Samuelsson, whose restaurants are partnering with World Central Kitchen to feed the food insecure and first responders, we present the savory delicacy. 920 NW Second Ave.

Crab Cakes

1/3 cup shallots, minced

1 Tbsp. butter

1 lb. lump crab

½ Tbsp. dry mustard

1 Tbsp. Dijon mustard

½ tsp. Aleppo spice

½ tsp. baking powder

¼ cup Kewpie mayo

½ tsp. Old Bay seasoning

1 egg, beaten

½ Tbsp. lemon juice, fresh

1/3 cup panko breadcrumbs, toasted with EVOO and Thai chili

Salt and pepper, to taste

1. In a large skillet over medium-low heat, sweat the shallots in butter until cooked through but not browned. Set aside and allow to cool completely.

2. In a large bowl, combine remaining ingredients.

3. Fold in shallots once cooled.

4. Using your hands, form about 8 crab cakes.

5. Take your large skillet and place over medium heat. Add enough oil to the pan to coat the bottom generously.

6. Once oil is hot, carefully place crab cakes in the pan and sear on each side about 4 to 5 minutes.

7. Serve warm with Old Bay dressing.

Old Bay Dressing

2 tsp. red wine vinegar

½ tsp. purple mustard

½ tsp. Old Bay seasoning

¼ tsp. Aleppo spice

½ cup mayo, smoked

Splash lemon juice, fresh

Salt and pepper, to taste

In a medium bowl, mix all ingredients together until well-blended. Dressing will be good to use immediately, but the longer it can rest, the longer the flavors have to meld together.

Photography by: Photo by Angela Bankhead