Short films and little bites. The DC Shorts Film Festival kicks off September 6th and this year the festival, which features 140 films from 27 countries, teamed up with area chefs to create complimentary snacks matched to some of the films.
Chef Peter Smith of PS7′s whipped up mini crab cakes for Liberty Road, which takes place a crab house making the snack choice a “no brainer.” Head to the showing or whip up some mini crab cakes on your own.
Peter Smith’s Mini Crab Cakes
- 1 pound jumbo lump crab meat (cleaned of shells)
- 1 whole egg
- 1 tablespoon mayonnaise
- 2 tablespoons Dijon mustard (extra spicy if possible)
- 2 tablespoons Panko Bread Crumbs
- 1 tablespoon cilantro, minced
- To season cayenne
- To season salt and pepper
- In a mixing bowl combine the egg, mayonnaise, and Dijon mustard. Mix well and set aside.
- In a separate mixing bowl, combine the panko, cleaned crab meat and cilantro add a pinch of salt and pepper and a dash of cayenne.
- Once combined, add the egg mixture to the crab meat and lightly mix to combine.
- Once combined form into 2.25 ounce cake (they can be made smaller or larger depending on the application.)
- Once formed, heat a sauté pan over medium heat add a touch of neutral oil. Brown the crab cakes for about 2 minutes on each side. Once browned, transfer the cakes to a cookie sheet or sizzle platter to be reheated in a 375 degree oven before serving.
- To serve, place the crab cakes in a 375 degree oven until thoroughly heated before serving (time depends on the size, but 6 minutes is a good starting point.) Once heated, place on a plate and spoon a small dollop of the Old Bay mayo on top. Garnish with micro greens and serve. Alternative service could be as a crab cake slider, which would require only a mini bun.
Old Bay Mayonnaise
- .5 cup mayonnaise
- .5 tablespoons Old Bay
- 1 each lemon, juiced
- Combine all ingredients together and let sit refrigerated for 30 minutes before serving.