Chef’s Summer Recipes: Lymont Stoutingberg’s Broiled Crab Cakes

1x1.trans Chef’s Summer Recipes: Lymont Stoutingbergs Broiled Crab CakesLymont Stoutingberg is the Executive Chef at the Great Wolf Lodge in Kansas City. As of 1991, Chef Stoutingberg has been working in resort kitchens, no easy task feeding so many people day in and day out…and keeping them happy. His love for the culinary field comes through in every recipe he crafts for families at Great Wolf Lodge.

Outside of cooking for the families that frequent the resort, Chef Stoutingberg has cooked for notable people including the Queen of England, Presidents Clinton and Bush, and he was in charge of the opening event of USS George H.W. Bush aircraft carrier.

We asked him to tell us a bit about his all time favorite summer food.  He said, without hesitation, the crab cakes he makes for guests in the Camp Critter restaurant. Chef Stoutinberg serves them as an appetizer with his signature red pepper aioli and corn salsa.

Chef Stoutingberg told us that “one of the most inspiring parts of being a chef is having the open creativity to please everyone’s taste palette. To be able to create and cook delicious food for someone who’s a vegetarian or has dietary restrictions to meeting someone’s request for a simple steak and potato, each person and each dish gives us the chance to be creative.”

1x1.trans Chef’s Summer Recipes: Lymont Stoutingbergs Broiled Crab CakesBroiled Crab Cakes with Red Pepper Aioli and Corn Salsa

Ingredients:

For Crab Cakes

  • 1 C mayonnaise
  • 1 tsp grain mustard
  • 2 Tbsp fresh cilantro
  • 1 tsp. fresh lemon juice
  • ½ tsp Old Bay seasoning
  • 1 whole egg
  • 1 lb jumbo lump crabmeat
  • ¼ C breadcrumbs

For Red Pepper Aioli

  • 1 garlic clove
  • ½ C roasted red bell peppers, drained, patted dry
  • ¼ C mayonnaise
  • Salt and freshly ground black pepper
  • Dash of cayenne pepper
  • Dash of lime juice
  • 2 tbs olive oil

For Corn Salsa

  • 2 tsp extra-virgin olive oil
  • Kosher salt
  • 2 fresh ears of corn
  • 1 small jalapeno pepper, seeded and chopped
  • 3 tsp chopped fresh cilantro
  • 3 tsp chopped red onion
  • 3 tsp fresh lime juice
  • 1 tsp sugar

Method:

For Crab Cakes

  1. Mix together the mayonnaise, mustard, cilantro, lemon juice, Old Bay, bread crumbs and egg.
  2. Gently fold in the crabmeat.
  3. Form four crab cakes, spray skillet with pan spray, lightly cook on each side for 2-3 minutes.
  4. Top with Red Pepper Aioli and serve with Corn Salsa (recipes below).

For Red Pepper Aioli

  1. Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth.
  2. Blend in the mayonnaise, and lime juice with the machine running, blend in the oil.
  3. Season the aioli, to taste, with salt, cayenne and pepper.

For Corn Salsa

  1. Grill jalapeno skin-side down, until charred but still firm, about 5 minutes. Cool slightly; finely chop.
  2. Roast corn in 350 degree oven for 8 minutes, after cooling cut kernels of husk.
  3. Mix with rest of ingredients jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and ½ teaspoon salt.

Great Wolf Lodge is located at 10401 Cabela Dr, Kansas City, KS 66111, United States


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1x1.trans Chef’s Summer Recipes: Lymont Stoutingbergs Broiled Crab Cakes
I am one of the co-founders of FriendsEAT. Obviously, I love to eat. Other passions include A Song of Ice and Fire, Shakespeare, Dostoyevski, and Aldous Huxley.
1x1.trans Chef’s Summer Recipes: Lymont Stoutingbergs Broiled Crab Cakes

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