Crab Cakes with Remoulade

Tags: #appetizer #seafood #classic Serving: 8 cakes (4 servings) Total time: 60 minutes

Golden, tender Maryland-style crab cakes with a bright, zesty remoulade.

Ingredients

Crab cakes

• 450 g lump crab meat, drained and picked over
• 60 g mayonnaise
• 50 g egg, beaten
• 15 ml lemon juice
• 10 g Dijon mustard
• 5 ml Worcestershire sauce
• 6 g Old Bay seasoning
• 1 g kosher salt
• 1 g black pepper, fine
• 10 g parsley, finely chopped
• 20 g scallions, finely sliced
• 40 g saltine cracker crumbs (or fresh fine breadcrumbs)
• 30 ml neutral oil
• 30 g unsalted butter

Remoulade

• 180 g mayonnaise
• 10 g Dijon mustard
• 10 g whole-grain mustard
• 10 ml lemon juice
• 5 ml hot sauce
• 5 ml prepared horseradish, drained
• 2 g sweet paprika
• 1 g cayenne pepper
• 15 g capers, minced and drained
• 25 g cornichons, minced
• 10 g parsley, finely chopped
• 10 g chives, finely chopped
• 1 g kosher salt
• 1 g black pepper, fine

Steps

1. Add mayonnaise, Dijon mustard, whole-grain mustard, lemon juice, hot sauce, horseradish, paprika, cayenne, capers, cornichons, parsley, chives, salt, and pepper to a bowl.
2. Stir the remoulade until smooth and combined.
3. Refrigerate the remoulade.
4. Preheat the oven to 200°C.
5. Line a baking sheet with parchment paper.
6. Add mayonnaise, egg, lemon juice, Dijon mustard, Worcestershire sauce, Old Bay, salt, and pepper to a large bowl.
7. Whisk the crab-cake binder until smooth.
8. Add the crab meat to the bowl.
9. Fold the crab gently to coat.
10. Add the cracker crumbs, parsley, and scallions to the bowl.
11. Fold the mixture just until it holds together.
12. Cover the bowl with plastic wrap.
13. Refrigerate the mixture for 20 minutes.
14. Divide the mixture into 8 portions of about 85 g each.
15. Shape each portion into a 2 cm thick patty.
16. Refrigerate the patties for 15 minutes.