Crab Cakes with Spicy Remoulade
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 672
- Total Fat
- 62
- Saturated Fat
- 14
- Carbohydrates
- 15
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 14
- Cholesterol
- 140
- Sodium
- 741
- Total: 1 hr 15 min (includes cooling time)
- Active: 50 min
Ingredients
Remoulade:
1 shallot, coarsely chopped
1 tablespoon capers
1 cup mayonnaise
1 tablespoon chopped fresh chives
1 tablespoon spicy brown mustard
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
Crab Cakes:
6 tablespoons unsalted butter
1 medium yellow onion, finely chopped
1 red bell pepper, finely chopped
3 cloves garlic, minced
2 eggs
1 serrano chile, seeded and finely chopped
1 pound lump crabmeat, shredded
2 cups panko breadcrumbs
1 cup mayonnaise
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh parsley
2 teaspoons kosher salt
1/2 teaspoon black pepper
4 tablespoons olive oil
Directions
Special equipment:
food processor- For the remoulade: Pulse the shallots and capers in a food processor until finely chopped. Add the mayonnaise, chives, mustard, smoked paprika, salt and pepper; pulse until well combined. Taste for salt and pepper and adjust. (The remoulade will keep, refrigerated, for 4 days. It is best made a day ahead.)
- For the crab cakes: Melt 2 tablespoons of the butter in a saute pan over medium heat. Add the onions and peppers and saute until soft, 7 to 8 minutes. Add the garlic and cook until fragrant, 30 seconds. Let cool to room temperature.
- Preheat the oven to 425 degrees F.
- In a large mixing bowl, combine the eggs, chiles, crabmeat, 1 cup of the panko, mayonnaise, chives, parsley, salt, pepper and the cooled vegetables. Gently mix until well blended. Pack the crab mixture into a 1/4 cup measuring cup, then gently tap out into your hand and form into a patty. Place the patty on a baking sheet and repeat with the rest of the crab mixture. Spread the remaining 1 cup panko on a large plate. Dredge the crab cakes in panko on all sides.
- Melt another 2 tablespoons of the butter in a large nonstick saute pan over medium-high heat. Add 2 tablespoons of the olive oil. When hot, add the crab cakes in batches, flattening them a bit with the back of a spatula. Cook until golden brown, 1 to 2 minutes per side. Between batches, add another tablespoon of butter and olive oil to the pan.
- Place the browned crab cakes on a baking sheet and transfer to the oven for 8 to 10 minutes, until sizzling and heated through.
- Serve the crab cakes with remoulade sauce on the side.