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ALL RECIPES

Pan Fried Crab Cakes with Red Pepper Remoulade

  • Pair with Chardonnay
Primary Ingredients

¼ cup mayonnaise

¼ cup minced green onions

2 large egg yolks

2 tablespoons fresh lemon juice

1 teaspoon minced fresh tarragon

1 teaspoon minced fresh cilantro

1 tablespoon Dijon mustard

1 tablespoon finely grated lemon peel

¼ teaspoon black pepper

1 pound Dungeness crab meat, or your preferred local crab such as Blue crab

2 cups panko (Japanese breadcrumbs)*

2 tablespoons (or more) butter

4 tablespoons (or more) olive oil

Primary Technique
  1. Line a baking sheet with waxed paper. Whisk together the mayonnaise, green onions, egg yolks, lemon juice, tarragon, cilantro, mustard, lemon peel, and black pepper in a large bowl.
  2. Add in crabmeat and 1 cup of panko, breaking up crabmeat slightly. Let the mix stand for 10 minutes.
  3. Form crab mixture into sixteen 2-inch-diameter patties, using about a ¼ cup for each cake.
  4. Place the patties on the parchment paper-lined baking sheet. Cover and chill for at least 1 hour, but can be held for up to 24 hours.
  5. Melt 1 tablespoon butter with 2 tablespoons of olive oil in each of 2 heavy large skillets over medium-high heat.
  6. Add crab cakes to skillets and cook until golden on both sides (adding more butter and oil as needed) about 5 minutes total.
  7. Transfer cakes to napkins to drain off any excess oil.
  8. Plate crab cakes with a dollop of remoulade on top of each. A small salad of mixed greens is an excellent accompaniment to this dish.

*Panko is a light Japanese bread crumb available at most high-end grocery stores.

crab cakes
Remoulade Ingredients

¾ cup mayonnaise

2 teaspoons Dijon mustard

¼ teaspoon Tabasco sauce

2 teaspoons drained capers, chopped

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon fresh lemon juice

2 canned roasted red peppers, drained and chopped

Salt and freshly ground black pepper, to taste

Remoulade Technique

Combine all ingredients in a bowl, cover, and refrigerate until ready to serve.

Executive Chef Peter Janiak

Executive Chef Peter Janiak

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