Today I made this simple crab cake recipe with a basic remoulade. I used a half pound freshly steamed and picked dungeness crab supplemented with another half pound of pasteurized lump crab meat, but use whatever crab you can find, as fresh as you can find it. Except don’t use the unrefrigerated crab meat in a can next to the tuna — I pretty much hate that stuff. The recipe is pretty simple. Feel free to mess around.
You will need:
1 pound crab meat, broken up but with a few largish chunks
2 tablespoons mayo
1 teaspoon yellow mustard
1 teaspoon Old Bay Seasoning
1 teaspoon minced chives
1 teaspoon minced parsley
1/2 teaspoon cracked black pepper
juice of 1/2 a lemon
pinch of sugar
5 saltine crackers
5 butter crackers
1/4 cup panko flakes plus more if necessary
butter and olive oil
Whisk the egg, mayo, mustard, Old Bay, herbs, pepper, lemon juice, and sugar until uniform. Put the crackers in a small ziploc bag and pulverize them with a meat mallet or a rolling pin. Add the crab meat, cracker crumbs, and half the panko together in a mixing bowl. Add egg-mayo mixture and, using your hands, fold gently to combine. Put the remaining panko flakes into a shallow dish. Gently form six crab cakes about 3/4 inch in height and 2 1/2 inches in diameter. Press the crab cakes into the panko to lightly crust each side of the cakes. Chill on a plate for 30 minutes.
Preheat oven to 350 degrees F. Heat an oven-proof saute pan over medium-high. Add a tablespoon of butter and a tablespoon of olive oil to the pan. When the butter has melted add the crab cakes. Brown each side about 3 minutes. Put the pan in the oven to cook the crab cakes through, about 5-6 minutes.
Serve with lemon wedges and remoulade. Enjoy!
1/2 cup mayo
1 tablespoon finely minced capers
1 tablespoon whole grain dijon mustard
1 teaspoon ketchup
1/2 teaspoon minced chives
1/2 teaspoon minced parsley
1/2 teaspoon Old Bay Seasoning
tiny squeeze of lemon juice
pinch of sugar
dash of worchestershire sauce
dash of tabasco sauce
salt and cracked pepper to taste