Crab Cakes with Remoulade
This is my humble take on Maryland-Style Crab Cakes. It is a very simple recipe, as some of the best are, and can be made in a short amount of time. It uses minimal ingredients essential to holding the crab cakes together and that complement the crab, while omitting those that would overpower the crabs delicate sweet flavor. Bread is used as the filler, rather than bread or cracker crumbs, allowing for a lighter crab cake--so light they barely hold together. (To my mind, the best crab cakes have barely any filler other than lump crab meat and are sauteed or grilled rather than fried.) The Remoulade is a mayonnaise loaded up with flavor... a spicy Cajun/Creole sauce thats perfect with crab cakes, shrimp, fried appetizers and many other foods.
This is my humble take on Maryland-Style Crab Cakes. It is a very simple recipe, as some of the best are, and can be made in a short amount of time. It uses minimal ingredients essential to holding the crab cakes together and that complement the crab, while omitting those that would overpower the crabs delicate sweet flavor. Bread is used as the filler, rather than bread or cracker crumbs, allowing for a lighter crab cake--so light they barely hold together. (To my mind, the best crab cakes have barely any filler other than lump crab meat and are sauteed or grilled rather than fried.) The Remoulade is a mayonnaise loaded up with flavor... a spicy Cajun/Creole sauce thats perfect with crab cakes, shrimp, fried appetizers and many other foods.
- 1 large egg
- 1 teaspoon worcestershire sauce
- vegetable oil for frying
- 1/4 teaspoon kosher salt
- 1 cup vegetable oil
- 1 teaspoon fresh parsley minced
- 1 pound jumbo lump or backfin crab meat fresh or pasteurised
- 3 slices white bread
- 1 tablespoon mayonnaise (i use hellman's)
- 1 tablespoon creole or dijon mustard
- 2 teaspoons old bay seasonings
- 1 tablespoon parsley snipped (optional)
- -- remoulade --
- 2 egg yolks (use the freshest eggs you can find)
- 1 tablespoon creole or dijon mustard
- 1 teaspoon louisiana-style hot sauce (i use crystal)
- 1 tablespoon lemon juice freshly squeezed
- 1/8 teaspoon white pepper freshly ground
- 2 teaspoons capers minced
- 2 teaspoons shallots minced
- 1 1/2 teaspoons fresh tarragon minced
- 2 teaspoon red bell pepper minced
- Carbohydrate 8.08684617991091 g
- Cholesterol 136.928132566667 mg
- Fat 35.5057179602275 g
- Fiber 0.44195279074458 g
- Protein 16.9733150508406 g
- Saturated Fat 3.47507797302515 g
- Serving Size 1 1 Serving (144g)
- Sodium 863.4872757234 mg
- Sugar 7.64489338916633 g
- Trans Fat 0.966101251594797 g
- Calories 419 calories
Step-by-step
- Place crab meat in a sieve to drain. Gently squeeze out any excess liquid while simultaneously combing through for any remaining cartilage or shell, being careful not to break up the lumps of crabmeat.
- Beat the egg in a bowl. Remove the crusts from the bread and break the slices into small pieces. Add to the egg. Mix in the mayonnaise, mustard, Old Bay seasoning, and parsley, and beat well.
- Place the crabmeat in a bowl and pour the egg mixture over the top. Gently toss or fold the ingredients together until thoroughly mixed, try not to break up the lumps of crabmeat. Gently form the cakes by hand into 6 large flattened rounds about 4-inches in diameter and 1- to 1 1/4-inches thick. Do not compact the mixture too much. The cakes should be as loose as possible, yet still hold their shape. Place crab cakes on a tray or platter lined with wax paper, cover with plastic wrap and refrigerate for at least 1 hour (can be refrigerated up to 24 hours), before cooking to allow the binding to absorb some moisture so that the cakes hold together better.
- While crab cakes refrigerate, prepare Remoulade. In a medium mixing bowl, whisk the egg yolks and mustard until they are well blended. Continue whisking and slowly add the oil by pouring it down the side of the bowl in a thin stream. Once all the oil is added, whisk in the hot sauce, Worcestershire, lemon juice, kosher salt, and white pepper until well incorporated. Mix in the capers, shallots, tarragon, parsley, and 1 teaspoon of the red bell pepper until blended. Refrigerate the sauce for at least 30 minutes to allow the flavors to blend.
- Saute crab cakes: Heat a generous amount of clarified butter and peanut oil in a large non-stick skillet over medium-high heat until hot but not smoking. Gently lay chilled crab cakes into skillet, and saute, carefully turning once, until outsides are golden brown, about 4 minutes per side.
- Or Fry: Pour oil into a heavy skillet to a depth of 1- to 2-inches. Heat oil over medium-high heat to between 350 and 375 degrees F.. Carefully lay crab cakes into the hot oil and fry, a few at a time, until a golden brown, about 3 to 4 minutes per side. Remove with a slotted utensil to paper towels to drain briefly.
- Or Broil: Place crab cakes on a lightly oiled baking sheet. Place under a preheated broiler, 4- to 6-inches away from heat source, until golden browned, turning to cook evenly, about 4 to 5 minutes on each side.
- Serve at once with Remoulade on the side. (Other possible crab cake condiments include; hollandaise sauce, mustard, ketchup, tarter sauce, cocktail sauce or just a squeeze of lemon.)
My Maryland-Style Crab Cake Adventure: A Simple Recipe for a Luxurious Taste
As a busy professional, finding time to cook delicious, satisfying meals can feel like a Herculean task. But sometimes, the most rewarding meals are the simplest ones. That’s where this recipe for Maryland-style crab cakes comes in. It’s a testament to the fact that quality ingredients and a few simple techniques can create a truly unforgettable culinary experience. Forget complicated recipes and endless ingredient lists; this one's all about showcasing the delicate sweetness of the crab.
The beauty of this recipe lies in its simplicity. It's about letting the natural flavors of the crab meat shine. I’ve purposefully minimized the ingredients, focusing only on those that complement the crab without overpowering its delicate taste. No fancy techniques, just pure, unadulterated deliciousness. The lightness of the crab cakes is another key element; they’re just barely holding together, a testament to the fact that less is often more. It’s a delicate balance, but achieving it results in a crab cake experience that’s light, refreshing and incredibly satisfying. And the Remoulade sauce? Oh my, it elevates the dish to another level entirely.
The Remoulade is the perfect counterpoint to the delicate crab cakes. It's a vibrant, flavorful Cajun/Creole sauce that adds a punch of spice and tang. The creamy texture of the mayonnaise base is beautifully juxtaposed against the delicate crab, creating a harmonious blend of flavors and textures. The homemade Remoulade is where you can truly get creative. Experiment with different herbs and spices to find your perfect blend.
Making these crab cakes isn't just about following a recipe; it's about savoring the process. The gentle squeezing of excess liquid from the crab meat, the careful mixing of the ingredients, the delicate shaping of the cakes – each step is a moment of mindful preparation. The refrigeration step is crucial, allowing the flavors to meld and the crab cakes to firm up slightly, ensuring they hold their shape beautifully during cooking. And finally, the choice of cooking method: pan-frying, sautéing or broiling - allows for customization to your own preferences.
Whether you’re a seasoned home cook or a culinary novice, this recipe is approachable and incredibly rewarding. The satisfaction of creating something so delicious and elegant from relatively simple ingredients is unmatched. Serve them with the zesty Remoulade, a crisp salad, and a glass of chilled white wine for a truly memorable meal. This isn't just a recipe; it’s an experience, a celebration of simple ingredients elevated to extraordinary heights. It’s a dish that speaks to the heart of good cooking: using quality ingredients, simple techniques, and a touch of love to create something truly special.
Beyond the simple act of cooking, making these crab cakes provides a profound sense of accomplishment. It's a reminder that even amidst the chaos of daily life, there’s always time to create something beautiful, something delicious, something truly special. So, gather your ingredients, put on some music, and let the magic happen. You'll be surprised at how satisfying it is to create something so delicious and elegant with minimal effort. This isn't just a meal; it's a moment of self-care, a reminder to slow down, savor the flavors, and appreciate the simple joys of life.
And don’t forget the Remoulade! This vibrant sauce perfectly complements the delicate sweetness of the crab cakes, adding a delightful punch of flavor. The creamy texture of the mayonnaise, combined with the tangy zest of the lemon juice and the subtle heat of the hot sauce, creates a complex yet harmonious flavor profile. It’s the perfect finishing touch to this already sensational dish. I highly encourage you to experiment with the Remoulade; add a touch of this, a dash of that, and discover your own signature flavor combination. The possibilities are endless!
So, whether you’re impressing guests or simply treating yourself to a delicious and rewarding meal, this recipe for Maryland-style crab cakes is a surefire winner. The combination of fresh, high-quality crab meat, a simple yet effective binding agent, and the zesty Remoulade creates a dish that is both elegant and approachable. This isn’t just a recipe; it's a culinary adventure, a chance to explore the delightful world of crab cakes and to discover the immense satisfaction of creating something truly special with your own two hands. Enjoy!
