Recipe courtesy of Crista Luedtke

Crista's Cornmeal-Crusted Crab Cakes

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  • Level: Intermediate
  • Total: 2 hr 5 min (includes chilling time)
  • Active: 1 hr 10 min
  • Yield: 4 to 6 servings
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Ingredients

Crab Cakes:

Dredge:

Celery Root Remoulade:

Pea Shoot Salad:

Directions

Special equipment:
a mandoline
  1. For the crab cakes: Place a medium cast-iron pan over medium heat. Add the butter and shallots and sweat until softened and just starting to brown, 2 to 3 minutes. Set aside.
  2. Meanwhile, combine the crab, cracker crumbs, parsley, dill, softened shallots and a sprinkle of salt and pepper in a bowl. Set aside. Mix the egg, creme fraiche, mayonnaise and Dijon in a medium bowl until combined. Slowly add the wet ingredients to the crab and mix well until incorporated. Form 6 equal sized balls and flatten into discs.
  3. For the dredge: In a bowl, combine the cornmeal, smoked paprika, white pepper, salt, seafood seasoning and celery salt. Gently coat the exterior of each crab cake disc in the cornmeal mixture and place on a tray. Chill the crab cakes in the refrigerator for approximately 1 hour or up to 4 hours to help them stay together while cooking.
  4. Preheat the oven to 350 degrees F.
  5. For the celery root remoulade: Meanwhile, thinly slice the celery root and apples on a mandoline and cut into matchsticks. Place both in a large bowl and cover with the lemon juice to coat so they do not brown or oxidize. In a medium bowl, combine the mayonnaise, creme fraiche, hot sauce, tarragon, Dijon and salt, then season with the pepper. Add the creme fraiche mixture to the celery root and apples and gently toss to combine. (For a thinner sauce, feel free to add more mayonnaise and adjust seasoning.)
  6. In a 12-inch cast-iron skillet on medium heat, then add the olive oil and butter and heat until hot. Place the crab cakes in the skillet and sear to crispy, 4 to 5 minutes per side. Transfer the cast iron to the oven for 5 minutes to warm through.
  7. For the pea shoot salad: Add the pea shoots and radishes to a medium bowl. Drizzle with the olive oil and lemon juice to coat. Add the mustard seeds, then season with salt and pepper and mix gently.
  8. Spread a generous amount of remoulade on a platter. Place the crab cakes on top and garnish with the salad.

Cook’s Note

You can use arugula, frisee or mizuna in place of the pea shoots if preferred. You can omit the cornmeal crust or replace with panko. Chill the crab cakes before cooking to aid with them holding together.

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