CHICAGO, IL, March 07, 2013 /24-7PressRelease/ -- While you may think of Benny's Chop House (444 N. Wabash Ave., Chicago IL, 312-626-2444) as a destination for Chicago's best selection of 100% USDA Prime natural, dry-aged, and wet-aged steaks, their seafood selection is equally delicious. Benny's Chop House is celebrating National Crabmeat Day March 9 by featuring their delicious Jumbo Lump Crab Cake ($15.99). Benny's Crab Cakes are made entirely of sweet jumbo lump crab, lightly dusted with panko bread crumbs and served with a delicious horseradish-mustard sauce.---
Benny's is a pioneer in bringing sea-to-table fish to Chicago; and offers a wide variety of seafood dishes on their bar, lunch and dinner menus. There's plenty of crab offerings from which to choose. You can dine on Crab and Lobster 'Louie' ($19.99), or enjoy the crowd-pleasing Seafood Tower (for two - $69.99) featuring chilled Maine lobster, Alaskan King crab legs, and jumbo prawns.
Can't make up your mind? The Benny's Trio of Sliders ($9.99), a lunchtime favorite, is for you. This trio is the perfect way to sample a Crab Cake slider served on mini brioche buns and topped with a classic remoulade. Or enjoy the Trio, a Crab Cake slider, a Prime Beef Burger and a Filet Mignon slider to satisfy your mid-day appetite.
Benny's seafood comes with the Safe Harbor Certification. This quality control system checks for major risk factors by routinely testing for mercury, pathogens, radiation, and histamines (before the seafood is sold to restaurants). This certification process provides a level of confidence which Benny's extends to its customers, when serving some of the city's finest seafood dishes.
Visit Benny's to get your fill on this succulent crustacean on National Crabmeat Day.
Benny's Chop House Crab Cakes
For the crab cakes:
• 1 pound lump blue crab meat
• 1 tablespoon mayonnaise
• 2 teaspoons Dijon mustard
• Pinch of old bay seasoning
• 2 pieces of scallion - thinly sliced
• 1 tablespoon chives - thinly sliced
• 1 whole egg
• 2 dashes of Tabasco
• 2 dashes of worchestershire sauce
• ¼ cup and ½ cup panko bread crumb measured separately
• TT salt and pepper
Preheat oven to 350˚ F. In a large mixing bowl, combine the mayonnaise, mustard, old bay, scallions, chives, egg, Tabasco, worchestershire sauce, and salt and pepper. Whisk together the ingredients until mixed thoroughly. Drain excess liquid from the lump blue crab meat. Gently fold the crab meat and ¼ cup of panko into the mixture. Check crab cake mix for seasoning. Form into 4 patties. Dredge the crab cakes in remaining ½ cup of panko.
After the crab cakes are formed, make the horseradish and mustard mayonnaise.
• 3 egg yolks
• 2 tablespoons white vinegar
• 1 tablespoon lemon juice
• 1 teaspoon kosher salt
• 1 teaspoon Dijon mustard
• 1 tablespoon whole grain mustard
• Pinch of cayenne pepper
• 1 pint vegetable oil
• 1 tablespoon horseradish drained of excess liquid
In a small mixing bowl, whisk together the egg yolks, white vinegar, lemon juice, kosher salt, Dijon and whole grain mustard, and cayenne. Slowly add the vegetable oil, a few drops at a time, and then a steady stream to create an emulsion. Lastly, add the drained horseradish.
To finish the crab cakes:
In a saute pan over medium/high heat, add a splash of olive oil. Gently place the crab cakes into hot saute pan and sear until golden brown. Using a spatula, delicately flip the crab cakes. Place into oven for 3-4 minutes until cooked through.
While the crab cakes are in the oven, spread a spoonful of horseradish and mustard mayo on a small appetizer plate. Remove the crab cakes from the oven and blot on a paper towel to remove any excess oil. Place crab cake halfway on the sauced area of the plate and halfway off. Top with a few leaves of arugula for garnish.
About Benny's Chop House
Benny's Chop House, located at 444 N. Wabash Ave. in Chicago, IL 60611. Whether your preference is for 100% USDA Prime natural, dry-aged, and wet-aged steaks, fresh fish and seafood flown in daily, or many other superbly prepared appetizers, salads, entrees and desserts, there are many ways to enjoy a memorable experience at Benny's Chop House.
You'll relish perusing Benny's wine list that has earned Wine Spectator's "Best of" Award of Excellence. Benny's extensive wine collection includes more than 1,500 labels. Yet, the enjoyment doesn't stop there. If spirits are your penchant, you'll be pleased to know that Benny's has one of Chicago's most completely stocked bars and an elegant and creative specialty cocktail menu.
The restaurant is open 7 days a week for lunch and dinner. Hours are 11 a.m. to midnight. The bar and lounge remains open an hour later. Live jazz is presented Wednesdays through Saturdays, 7 p.m. to 11 p.m. For more information contact Benny's at (312) 626-2444 or visit http://www.bennyschophouse.com.
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