Crab Cakes with Caper & Dill Remoulade
This recipe honors American tradition by using Old Bay spice and Saltines for crisp cakes served with a caper dill remoulade to complement the crab's sweetness.
Prep
Mix the Remoulade
Mix and combine all ingredients for the remoulade in a medium mixing bowl, then refrigerate until needed for plating.
- Mayonnaise¼ cup
- Capers(finely chopped)¾ tsp.
- Cornichons(finely chopped)1 ½
- Smoked Paprika¼ tsp.
- Lemon Juice½ tsp.
- Kosher Salt¼ tsp.
- Dill(finely chopped)¾ tsp.
Prepare the Breading Station
In a blender, blend the cornstarch and egg whites for 1 minute. Set aside in medium shallow bowl. Place the potato flakes into a separate bowl and set aside.
- Cornstarch½ cup
- Egg Whites3
- Potato Flakes¾ cup
Prepare the Crab
Carefully pick through the crab and remove any pieces of broken shell. Squeeze as much liquid out of the crab, otherwise the cakes will stick to the pan. Once the crab is picked and wringged out, set aside.
- Jumbo Lump Crab(picked)8 oz
Cooking Steps
1. Add the Oil while Preheating the Pan
Add the oil and preheat the pan to 350°F/ 175°C (medium).
- High Heat Oil(grapeseed, vegetable, canola)½ Tbsp.
2. Add and Cook the Red Bell Pepper
Cook for 1 minute or until the peppers look tender.
- Red Bell Pepper(diced small)¼ cup
3. Add and Cook the Garlic
Cook for about 30 seconds, just enough to slightly soften it.
- Garlic Clove(finely chopped)½
4. Remove the Red Bell Pepper and Garlic
Turn off the heat and transfer the red bell pepper and garlic into a large bowl and set aside. Wash the pan before continuing.
5. Mix the Peppers, Crab, Seasoning and Saltines
Add the listed ingredients to the bowl with the cooked peppers and mix well.
- Mayonnaise⅓ cup
- Old Bay Seasoning½ tsp.
- Kosher Salt1 tsp.
- Chives(thinly sliced)1 Tbsp.
- Lemon Juice1 tsp.
- Saltine Crackers7
- Jumbo Lump Crab(picked)8 oz
- Bell Pepper and Garlic(cooked)all
6. Form the Crab Cakes
Tightly pack the crab mixture into a 1/3 measuring cup, then tap the portion into your palm. Squeeze the crab between your palms to compress, then using your thumb and forefinger, squeeze VERY gently to form the crab into 1/2 inch thick patty. Place onto a plate and repeat until all of the mixture is formed into cakes.
7. Bread the Crab Cakes
Gently dip one side of the crab cake into the slurry and then immediately into the crushed potato flakes. Flip the cake very carefully and repeat. Transfer breaded crab cakes onto a tray lined with parchment paper.
- Egg White and Cornstarch Slurryall
- Potato Flakes½ cup
8. Add the Oil While Preheating the Pan
Add the oil and preheat the pan to 400°F/ 205°C (high).
- High Heat Oil(grapeseed, vegetable, canola)3 Tbsps.
9. Add and Sear the Crab Cakes
Place 4 to 5 crab cakes into the hot oil and sear for 3 minutes or until the edges begin to brown.
10. Gently Flip the Crab Cakes
Using a spatula, carefully flip the cakes making sure to free the bottom of the cake from the pan completely before flipping.
11. Add the Butter and Melt Completely
- Unsalted Butter1 ½ Tbsps.
12. Baste the Crab Cakes
Baste the crab cakes by tilting the pan and spooning the melted butter over each cake continuously.
13. Remove the Crab Cakes
Turn off the heat and transfer the crab cakes from the pan to a paper towel lined baking sheet or plate. If you have more crab cakes, repeat the cookign steps.
14. Plate and Serve Immediately
Transfer the crab cakes to a serving platter and top each with 1 tablespoon of remoulade and a sprig of fresh dill.
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