| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Active: | 50 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 shallot, coarsely chopped
- 1 tablespoon capers
- 1 cup mayonnaise
- 1 tablespoon chopped fresh chives
- 1 tablespoon spicy brown mustard
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, finely chopped
- 3 cloves garlic, minced
- 2 eggs
- 1 serrano chile, seeded and finely chopped
- 1 pound lump crabmeat, shredded
- 2 cups panko breadcrumbs
- 1 cup mayonnaise
- 1/4 cup finely chopped fresh chives
- 1/4 cup finely chopped fresh parsley
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 4 tablespoons olive oil
Instructions
- For the remoulade: Pulse the shallots and capers in a food processor until finely chopped. Add the mayonnaise, chives, mustard, smoked paprika, salt and pepper; pulse until well combined. Taste for salt and pepper and adjust. (The remoulade will keep, refrigerated, for 4 days. It is best made a day ahead.)
- For the crab cakes: Melt 2 tablespoons of the butter in a saute pan over medium heat. Add the onions and peppers and saute until soft, 7 to 8 minutes. Add the garlic and cook until fragrant, 30 seconds. Let cool to room temperature.
- Preheat the oven to 425 degrees F.
- In a large mixing bowl, combine the eggs, chiles, crabmeat, 1 cup of the panko, mayonnaise, chives, parsley, salt, pepper and the cooled vegetables. Gently mix until well blended. Pack the crab mixture into a 1/4 cup measuring cup, then gently tap out into your hand and form into a patty. Place the patty on a baking sheet and repeat with the rest of the crab mixture. Spread the remaining 1 cup panko on a large plate. Dredge the crab cakes in panko on all sides.
- Melt another 2 tablespoons of the butter in a large nonstick saute pan over medium-high heat. Add 2 tablespoons of the olive oil. When hot, add the crab cakes in batches, flattening them a bit with the back of a spatula. Cook until golden brown, 1 to 2 minutes per side. Between batches, add another tablespoon of butter and olive oil to the pan.
- Place the browned crab cakes on a baking sheet and transfer to the oven for 8 to 10 minutes, until sizzling and heated through.
- Serve the crab cakes with remoulade sauce on the side.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 672 |
| Total Fat | 62 g |
| Saturated Fat | 14 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 14 g |
| Cholesterol | 140 mg |
| Sodium | 741 mg |
Reviews
It called for too much Panko. The sauce was tasteless.
Absolutely fabulous!