Crab Cakes with Remoulade
This is my humble take on Maryland-Style Crab Cakes. It's a very simple recipe, as some of the best are, and can be made in a short amount of time. It uses minimal ingredients essential to holding the crab cakes together and that complement the crab, while omitting those that would overpower the crabs delicate sweet flavor. Bread is used as the filler, rather than bread or cracker crumbs, allowing for a lighter crab cake--so light they barely hold together. (To my mind, the best crab cakes have barely any filler other than lump crab meat and are satueed or grilled rather than fried.) The Remoulade is a mayonnaise loaded up with flavor...a spicy Cajun/Creole sauce that's perfect with crab cakes, shrimp, fried appetizers and many other foods."Loved these! I have made several crab cakes and have yet to find my go to - until now! Loved the remoulade sauce as well. However, I didn't use it on my crab - loved the flavor without. My partner loved the crab cakes and the sauce! I am very excited to have found this recipe. At first I was a little worried about it staying together during the sauté... but it came through like a champ... you do have to be careful! But, I agree... using the minimum amount to make sure it sticks together is a great thing. Perfect recipe and I will make this over, and over and over again!" - Buchanmi
Yield: 6 Ready in 45 minutes
933 people trying soon
|1 poundjumbo lump or backfin crab meat,; fresh or pasteurised|
|3 sliceswhite bread|
|1 tablespoonHellman's mayonnaise|
|1 tablespoonCreole or Dijon mustard|
|2 teaspoonsOld Bay seasonings|
|1 tablespoonparsley,; snipped (optional)|
|Vegetable oil,; for frying|
|-- Remoulade --|
|2 egg yolks; (use the freshest eggs you can find)|
|1 tablespoonCreole or Dijon mustard|
|1 cupVegetable oil|
|1 teaspoonLouisiana-style hot sauce; (I use Crystal)|
|1 teaspoonWorcestershire Sauce|
|1 tablespoonlemon juice,; freshly squeezed|
|1/4 teaspoonKosher salt|
|1/8 teaspoonwhite pepper,; freshly ground|
|2 teaspoonscapers,; minced|
|2 teaspoonsshallots,; minced|
|1 1/2 teaspoonsfresh tarragon,; minced|
|1 teaspoonfresh parsley; minced|
|2 teaspoonred bell pepper,; minced|
Crab Cakes with Remoulade Preparation
Place crab meat in a sieve to drain. Gently squeeze out any excess liquid while simultaneously combing through for any remaining cartilage or shell, being careful not to break up the lumps of crabmeat.
Beat the egg in a bowl. Remove the crusts from the bread and break the slices into small pieces. Add to the egg. Mix in the mayonnaise, mustard, Old Bay seasoning, and parsley, and beat well.
Place the crabmeat in a bowl and pour the egg mixture over the top. Gently toss or fold the ingredients together until thoroughly mixed, try not to break up the lumps of crabmeat. Gently form the cakes by hand into 6 large flattened rounds about 4-inches in diameter and 1- to 1 1/4-inches thick. Do not compact the mixture too much. The cakes should be as loose as possible, yet still hold their shape. Place crab cakes on a tray or platter lined with wax paper, cover with plastic wrap and refrigerate for at least 1 hour (can be refrigerated up to 24 hours), before cooking to allow the binding to absorb some moisture so that the cakes hold together better.
While crab cakes refrigerate, prepare Remoulade. In a medium mixing bowl, whisk the egg yolks and mustard until they are well blended. Continue whisking and slowly add the oil by pouring it down the side of the bowl in a thin stream. Once all the oil is added, whisk in the hot sauce, Worcestershire, lemon juice, kosher salt, and white pepper until well incorporated. Mix in the capers, shallots, tarragon, parsley, and 1 teaspoon of the red bell pepper until blended. Refrigerate the sauce for at least 30 minutes to allow the flavors to blend.
Saute crab cakes: Heat a generous amount of clarified butter and peanut oil in a large non-stick skillet over medium-high heat until hot but not smoking. Gently lay chilled crab cakes into skillet, and saute, carefully turning once, until outsides are golden brown, about 4 minutes per side.
Or Fry: Pour oil into a heavy skillet to a depth of 1- to 2-imches. Heat oil over medium-high heat to between 350 and 375 degrees F.. Carefully lay crab cakes into the hot oil and fry, a few at a time, until a golden brown, about 3 to 4 minutes per side. Remove with a slotted utensil to paper towels to drain briefly.
Or Broil: Place crab cakes on a lightly oiled baking sheet. Place under a preheated broiler, 4- to 6-inches away from heat source, until golden browned, turning to cook evenly, about 4 to 5 minutes on each side.
Serve at once with Remoulade on the side. (Other possible crab cake condiments include; hollandaise sauce, mustard, ketchup, tarter sauce, cocktail sauce or just a squeeze of lemon.)
To make the Remoulade in a food processor, place the yolks and mustard in the bowl and start the machine running. Dribble the garlic oil in through the feed tube; on some models of food processors you can leave the white insert in the tube - it has a small hole in the bottom that makes the oil dribble in at the perfect rate. When the oil has been incorporated, add the rest of the ingredients and pulse very briefly to blend.
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