Before finally joining the Teqa team as their executive chef, Steven Cruz boasts of a proven record of experience as he has worked for a few big name restaurants like Rayuela, Cavo, and The Orchard House.
At Teqa, Chef Steven Cruz brings his creativity and innovation in creating dishes that were a result of the perfect unison of classical cooking technique he learned from his Argentinean grandmother and influence of modern day gastronomy.
We asked Chef Steven Cruz for a recipe he thinks best captures the flavors of the Winter season. He handed us his recipe for “Jumbo Lump Crab Cakes.” It plays well with ingredients that are in abundance this season and flavors that are truly timeless.
Jumbo Lump Crab Cakes
32 oz can of good quality jumbo lump crab meat
1 med red bell pepper (small diced)
1 med yellow bell pepper ( small diced)
1 small red onion (small diced)
4 scallions thin slices
2 oz chopped chives
1 cup panko (Japanese breadcrumbs)
1 large egg
1 cup mayonnaise
1 tablespoon dijon mustard
2 tablespoon fresh lemon juice
1/2 tablespoon salt
1 teaspoon black pepper
1. Add crab meat, peppers, onions, and chives in a bowl. In another bowl combine the egg, lemon juice, mayo, mustard, salt & pepper with a whisk until smooth then place it into the crab meat mixture. It will be a little wet but finish it with the panko.
2. Form into 5 oz balls and place in a cookie mold.
3. Heat up a small pan with olive oil and pan-sear each side for 3 mins. Make about 6-7 crab cakes. Enjoy!
Teqa is located at 443 3rd Ave, New York, NY 10016[mappress mapid=”150″]
Hours of Operation
Monday – Friday 11:00am – 11:00pm
Saturday 11:00am – 01:00am
Sunday 11:00am – 10:00pm