Photo by Jenn Ocken

Dish: Mansurs’ Crab Cakes Covington

Mansurs on the Boulevard’s Crab Cakes Covington sets a high bar for this beloved seafood dish. “It’s a very popular item we’ve had on the menu for a long time,” says Executive Chef Chris Motto. “What makes a crab cake really good is paying attention to every detail.”

Motto combines Louisiana crab claw meat—chosen for its deep crab flavor—with chopped bell pepper and scallion, Creole mustard, dry seasonings and a binder of mayonnaise, egg and fresh breadcrumbs. The cakes are rolled in seasoned flour, egg wash and panko breadcrumbs before a quick trip to the fryer turns them an elegant golden brown. Plated, they’re topped with house-made remoulade, corn relish and sauce beurre blanc. You can find them at lunch as an entrée, at dinner as an appetizer, and at brunch served on an English muffin with poached eggs.

Mansurs on the Boulevard
5720 Corporate Boulevard

Monday to Thursday, 11 a.m. to 9:30 p.m.
Friday and Saturday, 11 a.m. to 10:30 p.m.
Sunday, 11 a.m. to 8:30 p.m.