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New England Crab Cakes With Remoulade Sauce

One of the many great pleasures of living in New England is the accessibility of fresh seafood. A favorite seafood dish in the region is crab cakes. However, not all crab cakes are created equal! Too much "cake" and not enough "crab" is a travesty of justice worthy of calling the authorities! If you can't find a cake "crabby" enough for you or you live in a region where you don't have access to fresh seafood, I have a great crab cake recipe befitting of King Neptune himself! I found the recipe online and have tweaked it a bit. It has become a favorite at my house for a light meal or as a special first course. I love the crab cakes over a bed of fresh greens with a dollop of spicy remoulade sauce and a squeeze of fresh lemon juice. Enjoy!

Ingredients

 

1 tablespoon plus 2 teaspoons extra-virgin olive oil

2 scallions, thinly sliced

½ cup finely chopped red bell pepper

1 cup panko (Japanese breadcrumbs) If you don’t have panko you may substitute regular breadcrumbs.

1 large egg, lightly beaten

2 tablespoons milk (I use non-fat)

1 teaspoon Worcestershire sauce

2 teaspoons Dijon mustard

1 tablespoon fresh lemon juice, plus lemon wedges for serving

½ teaspoon Old Bay Seasoning

Dash of hot sauce (or more, because some like it hot!)

3 6-ounce cans crab meat OR 1 pound lump crab or crab claw meat, picked over

1 tablespoon butter

Kosher salt

Freshly ground black pepper

 

Directions

 

Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the scallions and bell pepper and cook until they begin to soften, about 2 minutes. Cool slightly.

 

Mix ½ cup panko, the egg and milk in a small bowl. In a medium bowl, whisk the Worcestershire sauce, mustard, lemon juice, Old Bay and hot sauce; fold in the crab meat, panko mixture, scallion-bell pepper mixture, ¼ teaspoon salt and a pinch of pepper. Shape into 8 patties and refrigerate for 30 minutes.

 

Coat the crab cakes with the remaining ½ cup of panko. Heat the remaining 1 tablespoon olive oil and the butter in the skillet over medium-high heat. Cook each side for 3 to 4 minutes. Serve with lemon wedges and Remoulade Sauce (recipe below).

 

Remoulade Sauce

 

Ingredients

 

¼ cup fresh lemon juice

¾ cup vegetable oil

½ cup chopped onion

½ cup chopped scallions

¼ cup chopped celery

2 tablespoons chopped garlic

2 tablespoons prepared horseradish

3 tablespoons whole grain mustard

3 tablespoons prepared yellow mustard

3 tablespoons ketchup

3 tablespoons chopped flat leaf parsley

1 teaspoon salt

¼ teaspoon cayenne pepper

1/8 teaspoon freshly ground black pepper

 

Directions

 

Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

 

 



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