Pan Fried Crab Cakes with Red Pepper Remoulade
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
- 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.
- Add in crabmeat and 1 cup of panko, breaking up crabmeat slightly. Let the mix stand for 10 minutes.
- Form crab mixture into sixteen 2-inch-diameter patties, using about a ¼ cup for each cake.
- 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.
- Melt 1 tablespoon butter with 2 tablespoons of olive oil in each of 2 heavy large skillets over medium-high heat.
- Add crab cakes to skillets and cook until golden on both sides (adding more butter and oil as needed) about 5 minutes total.
- Transfer cakes to napkins to drain off any excess oil.
- 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.
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
Combine all ingredients in a bowl, cover, and refrigerate until ready to serve.