Ingredients with Measurements:
- 1 pound lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1/4 cup chopped green onions
- 1/4 cup chopped red bell pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
Remoulade Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped green onions
- 2 tablespoons chopped celery
- 2 tablespoons chopped parsley
- 1 tablespoon capers, drained
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Large skillet
- Spatula
- Small mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, green onions, red bell pepper, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, black pepper, and beaten egg. Mix well.
2. Form the mixture into 8 equal-sized patties.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Dredge the crab cakes in flour and shake off any excess.
5. Place the crab cakes in the skillet and cook for 3-4 minutes on each side, until golden brown and crispy.
6. Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Remoulade Sauce:
1. In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, green onions, celery, parsley, capers, lemon juice, hot sauce, salt, and pepper.
2. Serve the crab cakes with the remoulade sauce on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Skillet: Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 470
- Total fat: 35g
- Saturated fat: 5g
- Cholesterol: 135mg
- Sodium: 1260mg
- Total carbohydrates: 16g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 22g
Substitutions for ingredients:
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Red onion can be used instead of green onions.
- Yellow bell pepper can be used instead of red bell pepper.
- Tabasco sauce can be used instead of hot sauce.
Variations:
- Add 1/4 cup of chopped cilantro to the crab cake mixture for a different flavor.
- Use lump lobster meat instead of crab meat for a more luxurious version of the dish.
Tips and tricks:
- Be gentle when mixing the crab cake mixture to avoid breaking up the crab meat.
- Use a non-stick skillet to prevent the crab cakes from sticking.
- Make the remoulade sauce ahead of time to let the flavors meld together.
Storage instructions:
- Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the crab cakes, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
- Serve the crab cakes on a bed of mixed greens for a colorful presentation.
- Garnish the dish with lemon wedges and chopped parsley.
Pairings:
- Serve the crab cakes with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the crab cakes are falling apart, try adding more breadcrumbs to the mixture to help bind it together.
Food safety advice:
- Make sure to handle the crab meat properly to avoid any contamination.
- Cook the crab cakes to an internal temperature of 165°F to ensure they are fully cooked.
Food history:
- Crab cakes are a popular dish in the Chesapeake Bay region of the United States, where crabbing is a major industry.
Flavor profiles:
- The crab cakes are crispy on the outside and tender on the inside, with a delicate crab flavor that is enhanced by the remoulade sauce.
Serving suggestions:
- Serve the crab cakes as an appetizer or as a main course with a side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A