Crab cakes at Monkey Town

March 27, 2009 4:30:59 PM PDT
It's dinner and a show in Brooklyn. The performance happens live while you eat!

The shows run the gamut -- movies, music, performance art.

Monkey Town gets its name from the graffiti of monkey heads that used to dot the neighborhood.

The restaurant is located at 58 N. 3rd Street in Brooklyn.

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Pastrami Crab Cake, Truffled Sauerkraut, Hot Pink Mayo

For the crab cake:

1 lb. jumbo lump crab meat
1/8 C. celery, finely diced
1/8 C. red onion, finely diced
1/8 C. red pepper, finely diced
1 T. scallions, sliced
1 T. caraway seeds, coarsely ground
1 T. black pepper, coarsely ground
1/2 C. mayonnaise
1/4 C. whole grain mustard
2 eggs
2-3 C. Japanese bread crumbs

Mix together all of the ingredients except for the crab and bread crumbs. Add enough bread crumbs to the mixture to make a firm texture, but still moist. Fold in the crab, being sure not to break up the lumps. Form "patties" from the crab cake mix and coat in the remaining bread crumbs on all sides.

For the truffled sauerkraut:

1 C. prepared sauerkraut
1 T. white truffle oil
1 T. black truffle, shaved

Mix together all of the ingredients.

For the hot pink mayo:

1/2 C. mayonnaise
1/2 C. Heinz chile sauce
1 t. cayenne pepper, ground
1 T. lemon juice
2 T. red pepper, finely diced
2 T. red onion, finely diced
1 T. jalapeno pepper, seeded and finely diced

Whisk together all of the ingredients.

To serve:

Preheat the oven to 350 degrees. Put two tablespoons of oil in a sauté pan over medium high heat. Place the crab cakes in the sauté pan and brown on both sides. Transfer the crab cakes to a baking pan and place in the oven for 10-12 minutes, until heated through. Gently heat the sauerkraut on the stove until warm. Place a spoonful of hot pink mayo in the center of the plate, place the warmed sauerkraut on the mayo and the crab cake on top of the sauerkraut.


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