Recipe courtesy of Wolfgang Puck

Crab Cakes with Remoulade Sauce

  • Level: Intermediate
  • Total: 1 hr 55 min
  • Prep: 45 min
  • Inactive: 40 min
  • Cook: 30 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 peanut 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, brunoised

2 tablespoons minced fresh basil leaves

2 tablespoons minced fresh parsley leaves

1 tablespoon minced fresh tarragon leaves

2 cups panko (Japanese bread crumbs), ground to a mealy consistency, divided

2 teaspoons salt

1/2 teaspoon fresh ground white pepper

1/2 cup flour

1/2 cup clarified butter

Remoulade sauce, recipe follows

Remoulade Sauce:

1 cup mayonnaise, recipe follows

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 peanut oil. Sweat the onions and bell peppers until glossy. Transfer to a plate and allow to cool to room temperature. 
  2. Preheat oven to 350 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-inch diameter by 1/2-inch thickness. On a baking sheet, combine the remaining 1 cup of ground panko and flour. Coat the crab cakes generously. 
  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. Yield: 1 cup

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