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Classic Crab Cakes with Remoulade

July 8, 2016
Classic Crab Cakes with Remoulade

To me, nothing says summer better than succulently sweet crab cakes with a hint of spice. There’s no reason why you can’t enjoy crab cakes year round, but more than any other shellfish, crab reminds me of the beach, the thundering surf, sand and sunshine.

These crab cakes are easy to make, and are baked rather than fried, pushing them over to the healthier side of the ledger.

Classic Crab Cakes with Remoulade Recipe

1 lb blue crab claw meat, drained if from a can

Note: many crab cake recipes insist on pricier lump crab meat, but claw meat is sweeter and more tender, not to mention less expensive

1 large egg, beaten

1/4 cup mayonnaise

2 tsp Dijon mustard

2 tsp Old Bay seasoning

1 tsp fresh lemon juice

1 tsp Worcestershire sauce

1/4 tsp coarse Kosher style salt

1 1/4 cups panko breadcrumbs

1 T Italian parsley, minced

cooking spray

lemon wedges

Put crab meat in medium bowl and pick through it, discarding any shells.

In a separate bowl, combine egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce and salt. Whisk until well mixed. Spoon over crab and mix gently. Add breadcrumbs and parsley, mixing gently and keeping mixture loose.  Cover with plastic wrap and place in freezer for 45 minutes.

Heat oven to 375°F.

Spray nonstick baking sheet with cooking spray.

Form crab mixture into 8 cakes about one inch thick. Place on prepared baking sheet. Bake for 15 minutes. Flip gently and bake for an additional 10 minutes, or until cakes are golden brown.

Remoulade Sauce

3/4 cup mayonnaise

2 tsp Dijon mustard

2 tsp whole grain stone ground mustard

1 tsp white wine vinegar

1/2 tsp hot sauce

1 T small capers, drained and chopped

1 green onion, white and light green parts only, thinly sliced

salt and pepper to taste

Gently combine ingredients in a small bowl. Store in refrigerator, covered, until ready to serve.

Remoulade recipe adapted from Epicurious.

Serve crab cakes warm with a fresh green salad and accessorized with remoulade sauce and lemon wedges.

Classic Crab Cakes with Remoulade

Loaded with sweet, succulent crab and wrapped up with the right amount of crunch from panko bread crumbs, these elegant crab cakes can be the centerpiece of a light summer meal, or serve as appetizers.

Ravens de la FincaWine guru Stephanie Davis told me traditional, savory, delicate crab cakes naturally make her think about the elegant bubbles of Champagne, but there is no need to limit yourself to this sparkling wine variety. There are more alternative sparklers available. As popularity for Prosecco grows in the USA, so does selection of other bubbly wines. She suggests trying a high-end Cava from Spain with the crab cakes. You’ll appreciate the age and artistry in the wine. Beautifully packaged, this Raventos de la Finca Cava makes for a great gift, too. Priced at $41.99.

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Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished,  https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.

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