Jun.

10

no-fuss crab cakes + spicy remoulade

Crab cakes seem so decadent, but growing up on the Gulf Coast we ate so many crab cakes that I think I could make them in my sleep. My friends and I would go to Ralph & Kacoo’s in New Orleans and order the crab burger and I think this recipe is pretty close to that very simple, but delicious crab cake.

The key to a great crab cake? Fresh lump crabmeat. Sorry, but canned or pasteurized crabmeat just doesn’t cut it. You want to taste the sweetness of the sea, not the metal of an aluminum can. And be sure to pick through the crabmeat and remove any loose shells.

Browning the crab cakes before placing them in the oven.

With this recipe, you can make four dinner size cakes about 3 inches in diameter with a 1 inch thickness or eight appetizer size cakes about 2 inches in diameter with a ½ inch thickness.

No-Fuss Crab Cakes

1 pound fresh lump crabmeat
3 tablespoons unsalted butter
½ large shallot, finely chopped (about ½ cup)
2 cloves garlic, finely chopped
¾ cup panko bread crumbs
¼ cup Vegenaise (or good mayonnaise, like Hellman’s)
1 large organic egg, lightly beaten
½ teaspoon sea salt
½ teaspoon white pepper
½ teaspoon old bay seasoning
4 lemon wedges
Spicy Remoulade Sauce (recipe below)

In an 8-inch non-stick skillet, over medium heat, melt 1 tablespoon of butter, then add the shallots and garlic and cook until soft, about 3 minutes. Set aside to cool.

In a medium bowl, add the crab meat, bread crumbs, Vegenaise, egg, salt, pepper, old bay and shallot mixture and fold gently to combine with a rubber spatula. Be sure not to break up the lump crabmeat too much.

With your hands, form 4 round crab cakes, about 4 ounces each. If you’ve never made crab cakes, you can pack the crab meat mixture into a ½ cup measure to insure that the cakes are all the same size. Cover the crab cakes with saran wrap and place them in the refrigerator to firm for at least 2 hours, or up to 24 hours.

Preheat oven to 375.

In a 10-inch ovenproof skillet, over medium-high heat, melt 2 tablespoons of butter, add the crab cakes leaving a ½ inch space between the cakes. Brown the crab cakes, about 3-4 minutes each side. Then place the skillet, with the crab cakes, in the oven and warm through until golden brown all over, about 10-12 minutes. Serve each crabcake with a lemon wedge and spicy remoulade sauce on the side. Serves 4.

Spicy Remoulade Sauce

1 cup Vegenaise (or good mayonnaise, like Hellman’s)
¼ cup whole grain mustard
1 tablespoon sweet paprika
1 teaspoon cajun seasoning
1 teaspoon horseradish
1 teaspoon lemon juice
1 teaspoon hot sauce
1 large clove garlic, grated
½ teaspoon sea salt
½ teaspoon white pepper

In a bowl, whisk the ingredients to combine and refrigerate until ready to serve. Makes 1½ cups.

Photos © Zavvi Rodaine.com

Food + Wine, Recipe Index 1 Comment


One Response to “no-fuss crab cakes + spicy remoulade

  1. 1
    Sherry says:
    June 12, 2012 at 6:39 am

    My favorite. Thanks for the recipe.