Delicate and sweet lump crab meat mixed with herbs, scallions, garlic, lemon zest and just enough fillers to bind them, then cooked until golden brown
Whether you make these for a main dish or an appetizer who doesn’t love crab cakes?
Let’s start off with 1 pound of lump crab meat
Now even though the package states that it is picked crab meat I recommend picking through it yourself to feel for any little pesky shell remnants
Next we will need 2 eggs whisked, 1 cup of panko (Japanese bread crumbs), 2 tablespoons of mayonnaise and 1 tablespoon of Dijon mustard
Add these to the crab
Next we will need 2 scallions chopped, 1 tablespoon of fresh chopped parsley 2 grated garlic cloves and the zest of 1 lemon
Add these to the crab
Now it’s time for some seasonings
We will need 1 teaspoon of The Spice Apothecary’s On the Bay seafood seasoning, 1/2 teaspoon of Diablo (optional) and 1 teaspoon of ground black pepper
Add the seasoning to the crab
Gently fold all the ingredients together
At this point, you can feel if the mixture will hold together or if you need any more panko to bind it
I like to chill the mixture for 30 minutes to allow the flavors to meld and also make it easier to form the cakes
While the crab mixture is chillin’, let’s make a Remoulade sauce
Remoulade is a mayo-based sauce so you can let your creativity flow here
I’m basically making a jacked-up tartar sauce
We will need 1/2 cup of mayonnaise, 2 tablespoons of ketchup, 2 tablespoons of chopped pickles (or pickle relish), 1 teaspoon of The Spice Apothecary’s On the Bay seafood seasoning and 1/2 teaspoon of Diablo (optional)
Add all of these into a bowl
Mix to combine and place in the refrigerator to chill
Now that the crab mixture has had some time to meld we can start forming some cakes
Line a sheet pan with parchment paper and give it a spray of oil
Using a 1/3 measuring cup start scooping out the crab mixture
If you’re making these for appetizers you can use a smaller measuring cup
After the mixture has been scooped out gently form them into crab cakes
We were able to get 8 crab cakes out of this mixture
I like to place this back into the refrigerator for at least 15 minutes
This will help them stay together through cooking
Heat 2 tablespoons of canola oil in a pan over medium heat
I’m using my flat top which allows me to cook all 8 at the same time
If using a pan on the stovetop cook the crab cakes in batches so you don’t overcrowd them
Cook 3-4 minutes and then flip them and cook 3-4 minutes more or until they are golden brown and cooked through
Remove them from the heat and sprinkle with a pinch of kosher salt
Remember to share with your friends after all you don’t want to be shellfish!
Serve with the Remoulade Sauce!
Enjoy!!!
Simply Sundays! ~ Crab Cakes
Ingredients
For the crab cakes
1 pound of lump crab meat
2 eggs whisked
1 cup of panko (Japanese bread crumbs)
2 tablespoons of mayonnaise
1 tablespoon of Dijon mustard
1 tablespoon of fresh chopped parsley
2 chopped scallions
2 grated garlic cloves
zest of 1 lemon
1 teaspoon of The Spice Apothecary’s On the Bay seafood seasoning
1 teaspoon of ground black pepper
1/2 teaspoon of The Spice Apothecary’s Diablo seasoning (optional)
2 tablespoons of canola oil
1 pinch of kosher salt
For the Remoulade
1/2 cup of mayonnaise
2 tablespoons of ketchup
2 tablespoons of chopped pickles (or pickle relish)
1 teaspoon of The Spice Apothecary’s On the Bay seafood seasoning
1/2 teaspoon of The Spice Apothecary’s Diablo seasoning (optional)
Directions
For the crab cakes
Place the lump crab meat in a large bowl and pick through it to ensure there are no remnants of shell. To the crab add in 2 whisked eggs, 1 cup of panko (Japanese bread crumbs) 2 tablespoons of mayonnaise and 1 tablespoon of Dijon mustard
Next add in 1 tablespoon of fresh chopped parsley, 2 chopped scallions, 2 grated garlic cloves and the zest of 1 lemon. Add 1 teaspoon of the seafood seasoning, 1 teaspoon of ground black pepper and 1/2 teaspoon of Diablo seasoning (optional)
Gently fold all the ingredients together. Place in the refrigerator for 30 minutes. Line a sheet pan with parchment paper that has been sprayed with oil
Using a 1/3 measuring cup scoop out the crab mixture onto the parchment paper. Gently form the mixture into crab cakes. Chill for 15 minutes
Heat 2 tablespoons of canola oil over medium heat. Cook the crab cakes for 3-4 minutes then gently flip. Cook 3-4 minutes more or until golden brown and cooked through
Remove from the heat and sprinkle with a pinch of kosher salt
For the Remoulade
In a bowl add 1/2 cup of mayonnaise, 2 tablespoons of ketchup, 2 tablespoons of chopped pickles (or pickle relish), 1 teaspoon of the seafood seasoning and 1/2 teaspoon of Diablo seasoning (optional)
Mix to combine and chill in the refrigerator until ready to serve.
Tools used to make this recipe
Blackstone 28 inch Outdoor Flat Top Griddle
Architec Carving Board, Gripperwood
Reynolds Kitchens Parchment Paper
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
© Simply Sundays 2019
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[…] via Crab Cakes — Simply Sundays! […]
These are fabulous. There was one client for whom I catered regularly, and she often asked for my crab cakes. I’d originally used a Martha Stewart recipe and adapted it slightly. What I loved is that although they were challenging to cook, I liked that they were really moist, not just dry cakes that barely tasted like crab. Love your remoulade!
Thanks Chef!