Wisconsin Gran Queso Crab Cakes

winning crabcake recipe
GranQueso combines with lump crab meat, sautéed vegetables and bread crumbs creating a hearty crab cake – ideal for appetizers or a light dinner.
Recipe By: Wisconsin Milk Marketing Board- By Chef James Campbell Caruso, la Boca, Santa Fe, NM
  • PrepN/A |
  • TotalN/A |
  • Serves 6


    • 2 cloves garlic
    • 1/2 cup roasted red bell pepper, peeled and roughly chopped
    • 1 teaspoon fresh lemon juice
    • 1/2 cup fresh basil
    • 1/3 cup mayonnaise
    • 2 tablespoons olive oil
    • Salt to taste
  • For crab cakes:
    • 4 tablespoons butter
    • 1/4 cup celery, finely chopped
    • 1/4 cup onion, finely chopped
    • 1 tablespoon red bell pepper, finely chopped
    • 1/2 small clove garlic, finely minced
    • 12 ounces lump crabmeat
    • 2 cups Wisconsin Gran Queso cheese, shredded
    • 2 scallions finely chopped
    • 2 eggs lightly beaten
    • 3 tablespoons mayonnaise
    • 1 teaspoon sherry vinegar
    • 1 1/2 cups soft bread crumbs
    • 1/4 teaspoon cayenne pepper
    • 4 tablespoons olive oil


In sauté pan, melt butter over medium heat. Add celery, onion, chopped bell pepper and minced garlic. Cook until soft, 3 to 4 minutes. In large bowl, mix crabmeat, cheese, scallions, eggs, 3 tablespoons mayonnaise, the sherry vinegar, bread crumbs and cayenne pepper. Stir in sautéed vegetables. Cover and refrigerate about 2 hours.

For charred red pepper-basil aioli:
While crab mixture is chilling, combine 2 cloves garlic, the roasted red pepper, lemon juice, basil, 1/3 cup mayonnaise and 2 tablespoons olive oil in food processor bowl with metal blade. Process until finely chopped. Season with salt and pepper to taste. Serve with crab cakes.

Final Preparation:
Remove crab cakes from refrigerator and form 6 round cakes, 3" by 1" thick. Heat 4 tablespoons olive oil in large skillet over medium heat. Cook crab cakes 3 to 4 minutes per side, or until golden brown and thoroughly heated.

Additional Notes

Freshly ground black pepper to taste
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