Crispy Crab Cakes

  • Level: Intermediate
  • Total: 37 min
  • Prep: 25 min
  • Cook: 12 min
  • Yield: 6 servings
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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

  1. 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.
  2. 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.
  3. 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.
  4. In a small bowl whisk together all of the remoulade ingredients and set aside until ready to use.
  5. 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.
  6. To Serve:
  7. Divide the salad equally between 6 plates. Top with a crab cake, drizzle with remoulade and serve.
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