Crab cakes are a dish that invoke strong emotions in people, even in the Midwest. Regardless of your feelings, the more crab in the cake, the better.
Yield: |
10-12 cakes |
Active Time: |
25 minutes |
Start to Finish: |
40 minutes |
For the crab cakes:
- 1/2 pound crab meat, all shells removed
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1 egg
- 1 clove garlic, minced
- 1/2 red bell pepper, finely minced
- 1 small leek, white portion only, finely minced
- 1 tablespoon fresh tarragon, rough chopped
- 2 tablespoons fresh parsley, rough chopped
- 1/4 cup mayonnaise
- 1 1/2 cups breadcrumbs
- Salt and pepper to taste
For the breading
- 1 cup all-purpose flour
- 2 eggs, beaten well
- 1 cup breadcrumbs
- Grapeseed oil for shallow frying
For the remoulade
- 1/2 cup mayonnaise
- 1 teaspoon capers, rough chopped
- 1/2 teaspoon Dijon mustard
- 1 clove garlic, minced
- 5 cornichons, rough chopped
- 1 teaspoon Tabasco or more if desired
- 1 teaspoon lemon juice
- 1 teaspoon fresh parsley, rough chopped
- Salt and pepper to taste
- Mix together all ingredients, seasoning to taste.
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Chill until ready to serve.
Directions:
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Mix together all of the crab cake ingredients. If the mixture seems a bit loose, add more bread crumbs.
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Form the crab mixture into golf ball-size balls and flatten into a disk.
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For the breading, place the flour, eggs and breadcrumbs in separate shallow bowls.
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With each individually portioned crab cake:
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Dredge entire cake in flour, ensuring that there is a light even coating but no excess.
- Submerge in egg, coating both sides.
- Coat evenly on all sides with breadcrumbs.
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Heat a sauté pan over medium heat and add the oil.
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Sauté the cakes in batches until the breading has turned golden brown and crunchy, about 5 minutes per side.
