Chef Ken Shares His Favorite Summer Seafood Recipe (That's Super Easy to Make)!
June 3, 2021
Chef Ken’s Signature Crab Cakes!
- 1 large egg beaten
- 2-1/2 tablespoons mayonnaise
- 1-1/2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 cup finely diced celery
- 2 tablespoons finely chopped fresh parsley
- 1dash garlic powder
- 1/4 cup chopped scallions
- 1 16oz can lump or crab meat
- 1/4cup of panko bread crumbs
- Preheat oven to 375
- Mix Mayo, Old bay , Salt, Pepper, Worcestershire sauce dijon mustard together. Taste to make sure the seasoning and salt content is good. Then add beaten egg and mix thoroughly
- Add drained Crabmeat, Chopped Scallions, and Minced celery and bread crumbs
- Mix all ingredients well
- Form into desired size and coat with panko bread crumbs.
- In a saute pan, add oil and turn on medium flame
- When oil is hot, sear crab cakes slightly on both sides until golden brown
- Transfer to a baking sheet and finish In the oven for 10 minutes. Serve with Either Tartar sauce or a Cajun Remoulade. Fresh Asparagus and Fried Parmesan Polenta Batons.
Meet Chef Ken and Discover His Culinary Expertise!
For Executive Chef at Paul’s Run, Ken Masten, creating five-star quality meals is not just his job, it’s his passion. From working alongside Iron Chef and James Beard Award winner, Chef Jose Garces, to creating innovative recipes at The Rittenhouse Hotel, Chef Ken has quite an impressive history in the culinary world.
“My interest for food and cooking first began with my foster mom,” Chef Ken explains. “Everything she made tasted good. She never made a bad meal and I really appreciated that. It sparked a fire in me to make food that makes you feel good,” he adds. Chef Ken began his culinary journey at a catering company in South Philadelphia. From there, he worked in the Rittenhouse Hotel, where he created five-star dishes in an upscale restaurant.
Possibly one of his most exciting jobs was working alongside renowned Iron Chef, Jose Garces, who not only has a James Beard Award, but owns and operates numerous restaurants in Philadelphia, New Jersey, and Times Square in New York City. Gaining valuable experience, Chef Ken would also help cater large events with Jose Garces Events at The Kimmel Center in Philadelphia, where he says every opportunity was filled with excitement.
Finding Paul’s Run…
As Chef Ken brings his rich culinary history to Paul’s Run, he is thrilled to work in this warm, welcoming community. “I enjoy the people at Paul’s Run. There are so many unique personalities here. It makes every day exciting,” he affirms.
Part of what makes his work so exciting is getting to know residents throughout the community. Chef Ken began working at Paul’s Run in October of 2020, and has made fulfilling friendships as residents share their remarkable stories and compliment his exquisite meals.
I enjoy making the residents happy and seeing them smile. When they tell me this is the best meal they’ve ever had, that makes my day. The residents at Paul’s Run are worldly and they’ve had cuisine from so many different countries throughout their lifetime. When my meals remind them of a certain time in their lives that’s really rewarding.Executive Chef at Paul’s Run, Ken Masten
As Chef Ken innovates new recipes with fresh ingredients at Paul’s Run, residents are sure to give their high regards. “The residents love my grilled Mediterranean lamb chops. It’s one of their favorite dishes that I make. One resident loves them so much, she asks me nearly every day when I’ll be making them again,” he laughs.
Bringing happiness to residents throughout Paul’s Run with delicious, high-quality cuisine, Chef Ken greatly enjoys the relationships he builds in this welcoming community. “The residents have so many great stories,” he says.
“We do live cooking demonstrations for residents in the Bistro and it’s been a great way to get to know them, and get them excited about the food that we’re making,” Chef Ken adds.
You can’t beat the food at Paul’s Run. It’s absolutely delicious and they always make the dishes exactly the way you like them.Freda S., resident at Paul’s Run
With satisfied taste buds, residents greatly look forward to Chef Ken’s new recipes and he couldn’t do it without the support from the community’s outstanding culinary team. “The dining team at Paul’s Run are great to work with. Every day they give their absolute best to make sure that residents are happy because that’s what it’s really all about,” Chef Ken says. Residents are certainly pleased as they’re always wondering what exciting dishes will be on tomorrow’s menu.