Reader Margaret Neldner can’t stop thinking about the crab cakes she’s enjoyed over the years at Gulfstream in Newport Beach. “I eat crab cakes everywhere and these are by far the outstanding ones,” she writes. “I make a pretty good imitation, but would love to have the original recipe.”
Generous in size and with only a thin coating of crisp breadcrumbs, Gulfstream uses one-quarter pound of lump crabmeat in the making of each cake, flavoring the mixture with a sprinkling of homemade blackening spice and binding with just a little egg and mayonnaise. Each tender crab cake is served over a rich, whole-grain mustard sauce.
Perfect for a dinner party, the cakes and sauce can be made ahead of time, then finished shortly before serving. Gulfstream was happy to share the recipe so you can enjoy a taste of the restaurant at home.