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Recipe of the Week: Crab Cakes with Remoulade Sauce

By Staff | Feb 11, 2020

Chef Loretta Paganini

Crab cakes are a tempting dish that are found on almost every good restaurant menu in America. A favorite fare among many diners, both for lunch or dinner, as a main dish or as an appetizer. Today, recipes for crab cakes have evolved using a variety of ingredients and are made in a multitude of shapes and sizes. This is a very easy recipe to make and their fantastic taste will surprise you and leave you wanting more. Serves 12. (Chef tip: Make sure you do not overmix your crab cakes and make sure you compact them without making them too fat. They can be stored in the refrigerator for several days.)

Crab cakes:

1 and 1/2 cups bread crumbs

3 eggs, large, beaten

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

3 tablespoons fresh Italian parsley, chopped

1/2 tablespoon fresh chives, chopped

1/2 cup frozen corn

1 red pepper, finely chopped

1 teaspoon Old Bay seasoning

1 teaspoon paprika

Salt and pepper, to taste

1-pound crab meat, lump, cleaned

Vegetable oil, as needed

Remoulade sauce:

1 cup mayonnaise

1 tablespoon Dijon mustard

1 lime, juice only

2 tablespoons fresh Italian parsley, finely chopped

2 tablespoons pickles, deseeded and minced

1/2 tablespoon capers, chopped

Salt and pepper, to taste

Tabasco sauce, to taste

Combine all ingredients for the remoulade sauce in a non-reactive mixing bowl. Blend well with a wire whisk. Season to taste with salt, pepper, and Tabasco sauce. Set aside in the refrigerator until ready to serve.

In a large mixing bowl, combine breadcrumbs with the eggs, Dijon mustard, Worcestershire sauce, parsley, chives, corn, peppers, Old Bay seasoning and paprika. Mix well to combine ingredients. Season to taste with salt and pepper.

Add crab meat to mixing bowl. Fold lightly to avoid breaking up the crab lumps. Cook a small amount of the crab cake mixture to taste for seasoning. If needed, adjust seasoning before proceeding. Divide the crab cake mixture into 12 equal portions and form into plump compact patties. Coat each crab cake with a little extra breadcrumb. Refrigerate until ready to cook.

Preheat the oven at 350 degrees. Heat a non-stick skillet over medium heat. Add vegetable oil sufficient for pan frying. Fry the crab cakes until golden brown on both sides. Remove from skillet and drain on paper towels. Place on a cookie sheet and bake for 10 minutes in the preheated oven. Serve crab cakes topped with remoulade.