Learn to make fresh, flavorful crab cakes using whole crab meat, complemented by a tangy tartar sauce and fresh greens. Crispy on the outside and tender inside, these crab cakes are perfect served with lemon wedges and arugula for a delightful meal.
Ingredients extracted via AI
450 g crab meatpanko breadcrumbs1 eggchili pasteWorcestershire sauceDijon mustardOld Bay seasoningcaperscornichonsshallotlemon zestdillolive oilgrapeseed oil2 egg yolklemon juicewaterparsleyarugulalemon wedges
Procedure generated via AI
Remove all the legs from the cooked mud crab and separate the top shell from the bottom shell.
Discard the innards and organs from the crab body, remove the tail, and cut the body in half.
Break down the body, legs, claws, and joints to extract the meat. Use a hammer, tweezers, and toothpicks to retrieve meat from hard-to-reach places.
Sift the crab meat onto a large plate, removing all shell fragments.
Prepare the mayonnaise base by blending egg yolks, lemon juice, water, mustard, and oil with an immersion blender. Season with salt and additional lemon juice to taste.
Reserve about 120 grams of the mayonnaise for the crab cakes.
Chop the capers, cornichons, shallot, dill, and lemon zest, then mix them with part of the mayonnaise to make the tartar sauce. Refrigerate until needed.
Add Worcestershire sauce, Old Bay seasoning, parsley, and chili paste to the remaining mayonnaise and mix well.
In a bowl, combine 450 grams of crab meat, one egg, panko breadcrumbs, and a pinch of salt.
Carefully fold the crab mixture into the seasoned mayonnaise blend, mixing gently to keep the lumps of crab meat intact and the mixture moist.