Photo: Crispy Crab Cakes Recipe
Ingredients
Crab Cakes:
- 1 pound lump Dungeness crabmeat, drained
- 3 cups fresh bread crumbs, divided
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon hot sauce
- 3 eggs, divided
- 2 tablespoons chopped fresh parsley leaves
- 1/2 lemon, juiced
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/4 cup water
- 1 1/2 cups canola oil
Sweet and Tangy Remoulade:
- 1/2 cup mayonnaise
- 2 teaspoons sweet chili sauce
- 2 teaspoons blood orange juice
- Pinch salt and freshly ground black pepper
Salad:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons blood orange juice
- 1 tablespoon Dijon mustard
- 8 cups baby arugula
- Salt and freshly ground black pepper
Directions
In a medium bowl add the crabmeat, 1 cup of the bread crumbs, mayonnaise, mustard, hot sauce, 1 egg, parsley, lemon juice, and salt and pepper, to taste, and gently combine. Divide the crab mixture into 6 equal patties and arrange on a sheet pan lined with waxed paper.
Set up a breading station using 3 baking dishes or pie plates. In the first dish combine the flour with a healthy pinch of salt and pepper. In the second dish whisk together the remaining 2 eggs with 1/4 cup of water. In the third dish combine the remaining bread crumbs with a healthy pinch of salt and pepper. Dredged the crab cakes in the seasoned flour, then in the egg wash and then coat them thoroughly in the bread crumbs. Arrange on a sheet tray.
Heat the canola oil in a large skillet over medium-high heat. Fry the cakes in batches of 6 until brown and crispy, about 3 minutes per side. Remove to a plate lined with paper towels to drain.
Sweet and Tangy Remoulade:
In a small bowl whisk together all of the remoulade ingredients and set aside until ready to use.
Salad:
In a large bowl whisk together the olive oil, blood orange juice and Dijon mustard. Add the arugula, season with salt and pepper, to taste, and toss to coat.
To Serve:
Divide the salad equally between 6 plates. Top with a crab cake, drizzle with remoulade and serve.
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By Meghan's One Bite
Oceanside, CA
on June 07, 2012
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I LOVE these crab cakes. They are honestly probably in my top 5 favorite foods ever. I've made this recipe several times now and they just keep getting better. They are much more moist than any other crab cakes I've made. The remoulade is also quite good and I always make it to go with the crab cakes. My only recipe tweak is that I think the cakes should be cooked at a lower temp. The very first time I made them they kept burning, so I adjusted the temperature to medium and it worked much better (of course all stove tops are different. Truly a great recipe!
By twoshoes
San Antonio, TX
on March 19, 2012
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I only made the crab cakes, but they were amazing! Also used panco bread crumbs. You don't need the full two cups for breading.
By cs_1701
Houston, TX
on December 19, 2011
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I've made several of Brian's recipes now, and each one is a huge hit. He's just incredibly talented. These crab cakes had a wonderful flavor and were light and moist on the inside. I used panko on the outside instead of regular bread crumbs, and I made mine smaller, so I could put them in the deep fryer. I ended up with 24 crab balls that were perfectly cooked after 4 minutes in the deep fryer. The dipping sauce was very nice, too. I did not make the salad. I think what I liked most about this recipe is that 90% of the flavor is crab. Too many crab cake recipes use other fillers like onions or pepper or too many bread crumbs. This is just all crab, which is held together with condiments and the right amount of bread crumbs. None of the other ingredients overwhelms the delicate flavor of the crab. Excellent recipe.
Read all 16 reviews