Jumbo Lump Crab Cake with Remoulade and Arugula Herb Salad
- Level: Intermediate
- Total: 1 hr
- Active: 50 min
- Yield: 4 servings
- Level: Intermediate
- Total: 1 hr
- Active: 50 min
- Yield: 4 servings
Ingredients
Crab Cakes:
Remoulade:
Salad:
Directions
- For the crab cakes: Mix together the capers, mayonnaise, Dijon mustard, creole mustard, celery, bell pepper, shallot, tarragon, and salt and pepper to taste in a large bowl. Carefully fold the crabmeat into the mixture with a rubber spatula, being careful not to break it up too much. Taste and season, then fold in the panko. The mixture should be moist but still hold together when squeezed in your hands. Add more panko if needed to reach the right consistency. Form the mixture into 4 patties, then place on a baking sheet and freeze for 10 minutes to firm up.
- Heat the canola oil in a large frying pan over medium-high heat and fry the crab cakes for 3 to 4 minutes on each side until golden brown.
- For the remoulade: Combine the ketchup, scallion greens, horseradish, mustard, celery, parsley, vinegar, eggs, creole seasoning, paprika, cayenne, hot sauce, garlic, lemon juice and salt to taste in a blender. Blend until everything looks like a sauce, then with the motor running on low slowly pour in the canola oil and blend until smooth. Season with salt and more cayenne to taste.
- For the salad: Whisk together the vinegar, brown sugar, mustard, garlic, lemon zest and juice, and salt and pepper to taste in a large bowl until combined. Slowly whisk in the olive oil until emulsified. Right before serving, toss the arugula, basil, parsley and tarragon with the vinaigrette. Adjust the seasoning with salt and pepper.
- To serve, spoon a heaped tablespoon of remoulade sauce on the bottom of a plate. Place a crab cake over the remoulade, then garnish with the salad. Repeat to make 4 plates.
