Recipe courtesy of Wolfgang Puck

Crab Cakes with Remoulade Sauce

  • Level: Easy
  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 6 servings
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Ingredients

2 cups heavy cream

3 cloves garlic, minced

2 sprigs fresh rosemary

1 tablespoon sweet paprika

2 tablespoons olive oil

3/4 cup brunoised red onion

1/2 cup brunoised red bell pepper

1/2 cup brunoised yellow bell pepper

2 eggs, lightly beaten

1 pound lump crab meat

2 fresh jalapeno chiles, seeded and brunoised

2 tablespoons minced fresh basil leaves

2 tablespoons minced fresh parsley leaves

1 tablespoon minced fresh tarragon leaves

2 cups panko, ground to a mealy consistency, divided

2 teaspoons salt

1/2 teaspoon fresh ground white pepper

1/2 cup clarified butter

Remoulade Sauce:

1 cup Mayonnaise, recipe follows

1 tablespoon lemon juice

1 tablespoon capers, minced

1 cornichon, minced

1 or 2 anchovies, minced

1 shallot, minced

1 teaspoon minced fresh chives

2 teaspoons minced fresh parsley leaves

Salt and freshly ground white pepper

Mayonnaise:

1 egg yolk*

1/8 teaspoon salt

Freshly ground white pepper

1 teaspoon Dijon mustard

1 teaspoon fresh lemon juice

1 cup corn oil

Directions

  1. In a saucepan, combine the heavy cream, garlic, rosemary, and paprika. Reduce by half. Allow to cool to room temperature. In a saute pan, heat the olive oil. Sweat the onions, red and yellow bell pepper until glossy. Transfer to a plate and allow to cool to room temperature.
  2. Preheat oven to 375 degrees F.
  3. In a mixing bowl, combine the eggs, crab, jalapeno, basil, parsley, tarragon, 1 cup of ground panko, salt, white pepper, reduced cream, and Sauteed vegetables. Carefully mix until well blended.
  4. Scale the mixture into 3-ounce portions. Shape into round, slightly flattened cakes, about 3-inches in diameter by 1/2-inch thick. Coat the crab cakes generously with the remaining panko.
  5. In a saute pan, heat 1/4 cup of clarified butter. Pan fry 6 crab cakes at a time, until golden on 1 side. Turn and transfer to preheated oven and bake for 2 minutes. Repeat the process with the remaining butter and crab cakes. Serve with Remoulade Sauce.

Remoulade Sauce:

  1. In a bowl, combine all the ingredients until well blended. Taste and adjust seasoning with salt and pepper. Keep refrigerated until needed.
  2. Yield: 2 cups

Mayonnaise:

  1. In a bowl, whisk together the egg yolk, salt, pepper, mustard and lemon juice. Slowly add the oil, whisking all the while until emulsified. Keep refrigerated until needed.
  2. *RAW EGG WARNING
  3. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
  4. Yield: 1 cup

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