Our Preakness Daily Double: McCoy's Preakness Crab Recipes

Today we start a new feature on The Brock Talk by welcoming our "Guest Chef" Michael McCoy. The Preakness is famous for crab cakes, but Mike and taken it a step further and has given us two great recipes for crab. Bon Appetite!

It is a two Crab race with a surprise finish.......

Crab Cakes-
Sauté some onions, bell pepper and celery (1/4 Cup each) with a pinch or two
of Cayenne. Let cool completely.
Fold one pound of lump crabmeat into veggies gently and add 1/4 cup Mayo,
one egg beaten, and Parmesan Reggiano (I like a lot. Some like a little. Do
what makes you happy).
Lightly coat cakes in flour and let rest.
Cook cakes until golden brown in Olive Oil.

Marinated Crab Claws-
Some really GOOD Extra Virgin Olive Oil (1/3 cup)
Lemon Juice
Teaspoon of Dijon
Basil, Tarragon & Parsley (1/4 cup total)
1/2 Tablespoon of fresh Garlic
Sea Salt
Fresh ground Pepper
Teaspoon of sugar
1/2 cup Red Onion (chopped)
1/2 cup Roma Tomatoes (chopped)
Cup Artichoke Hearts drained and thinly sliced
Pound or more of cooked Crab Claws
Mix together and chill for AT LEAST 4 hours

The finish...
Remoulade-
In a food processor, blend lemon juice (1/4 cup), Olive Oil (3/4 cup),
onions (half cup), celery (1/4 cup), Garlic (2 tablespoons), horseradish (2
tablespoons), Creole Mustard (3 tablespoons), Yellow Mustard (3
tablespoons), Ketchup (3 tablespoons), Parsley (3 tablespoons), salt/cayenne
and ground pepper to taste. Make a day in advance and chill.

I like to use cold and warm Remoulade for Crab Cakes and also dip Claws in
cold. If you are looking for another use for Remoulade, sauté some shrimp
and then finish cooking in Remoulade and serve over rice.

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Michael McCoy has spent the majority of his professional career as a sports marketing and sales executive with Lone Star Park, The Dallas Stars and Phoenix Coyotes of the National Hockey League and the Major League Baseball Texas Rangers. He is currently the vice president of business development with Stewart Title in Scottsdale, Arizona where he prides himself on his personal client relationship skills of which his culinary talents are an integral part.