My Crab Cakes With Remoulade Sauce is a great way to show off your cooking skills to family and friends. I like to serve them over a bed of baby arugula dressed lightly with fresh lemon juice, a sprinkling of Kosher salt, fresh ground black pepper, and a garnish of lemon slices.
When I’m having a party, I like to serve my Crab Cakes Over my Guacamole, Chunky Style as an appetizer. I’ll only serve one Crab Cake per plate instead of my full entrèe portion of three cakes with a side of Remoulade Sauce.
Prep Time: 20 minutes
Inactive Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total: 2 hours 20 minutes
Yields: 12 standard size crab cakes (2.25-ounce scoop)
Equipment: cookie-dough scoop, 2 rimmed baking sheet pans, 1 (12-inch) non-stick sautè pan, chef’s knife, mini food processor
1 pound of lump crab meat, check for pieces of shell
2 tablespoons of olive oil
1 tablespoon of butter, unsalted
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 orange bell pepper, finely diced
2 garlic cloves, minced
1 Fresno chili pepper, seeded and minced, (substitute jalapeno)
1/2 red onion, finely diced
1 rib of celery, finely diced
1 teaspoon of kosher salt
1/2 teaspoon of freshly ground black pepper
2 teaspoons of Old Bay seasoning
1 tablespoon of Dijon mustard
2 large eggs, lightly beaten
1/2 cup of good mayonnaise
3 tablespoons of fresh chives, minced
2 tablespoons of Italian flat-leaf parsley, finely chopped
1 cup of plain Panko breadcrumbs, processed
Lemon slices and/or wedges
Butter And Oil For Frying:
5 tablespoons of butter, unsalted
10 tablespoons of olive oil
Ingredients For Remoulade Sauce:
1/2 cup of good mayonnaise
1 tablespoon whole grain mustard
1 garlic clove, freshly grated
1/2 lemon, juiced
1 teaspoon Agave nectar
1 teaspoon Sriracha
Pinch Kosher salt
Pinch of freshly ground black pepper
1 teaspoon of chives for garnish
To start, place 1 cup of Panko breadcrumbs into a mini food processor. Pulse until the breadcrumbs become slightly finer in texture.
Melt 1 tablespoon of butter with 2 tablespoons of olive oil in a large sautè pan. Add all the diced vegetables, minced Fresno chili, and garlic, 1 teaspoon Kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon of Old Bay. Over medium-low heat, cook, stirring occasionally, until the veggies soften, approximately 15 to 20 minutes. Set aside to cool.
In the meantime, in a large bowl, add the beaten eggs, 1 teaspoon of Old Bay, mayonnaise, Dijon mustard, breadcrumbs, and fresh herbs, mix well. Next, add the cooled vegetable mixture to the breadcrumb mixture, stir to combine.
The last item is the crab meat. Break the meat up into smaller pieces fold it in gently so you don’t break up the meat too much. Cover and chill in the refrigerator for 30 minutes.
Use a cookie dough scoop to measure out the mixture so they’re all the same size. Shape into patties and place them on a rimmed baking sheet pan. Transfer again to the refrigerator for 1 hour to set.
Preheat oven to 250-degrees F.
When you’re ready to fry, place a large sauté pan over medium heat. Melt 1 tablespoon of butter with 2 tablespoons of olive oil. Add 4 crab cakes to the pan, cook for about 2 to 3 minutes per side or until golden brown.
Tip: Do not overcrowd the pan.
Transfer the crab cakes from the pan to a plate lined with a paper towel to catch any excess oil. Transfer them onto a baking sheet and into the oven to stay warm while you finish frying the rest of the crab cakes.
Directions For Remoulade Sauce:
In a bowl add 1/2 a cup of mayo and 1 tablespoon of whole-grain mustard. Then add the juice of half a lemon, 1 teaspoon of Agave, (to balance the acidity), 1 clove of freshly grated garlic, 1 teaspoon of Sriracha (add more if you like it really hot), and a pinch of Kosher salt and fresh ground black pepper. Whisk all that together and garnish with chives.
There you have it, my Crab Cakes With Remoulade Sauce.
1). Lay the Crab Cakes over a bed of arugula, garnish with lemon slices. Serve with a side of Remoulade Sauce.
2). Lay a hot Crab Cake on top of a dollop of cool Guacamole, Chunky Style.
3). Garnish with a sprig of fresh Italian flat-leaf parsley.