These simple crab cakes offer a deliciously crispy bite without breaking the bank. Paired with a zesty homemade remoulade, they make a perfect appetizer or light meal.
Ingredients extracted via AI
700 g crab meat110 g mayonnaise15 g Dijon mustard15 g Worcestershire sauce10 g hot sauce1 lemon zest5 g saltblack pepper1 egg45 g panko breadcrumbs60 ml frying oil1 egg yolk1 lemon juice35 g pickles1 shallot2 garlic2 anchovieschives
Procedure generated via AI
If using fresh crab, pick the meat carefully from the shell to preserve as much as possible. Alternatively, use pre-picked crab meat.
In a medium bowl, combine 110 g mayonnaise, 15 g Dijon mustard, 15 g Worcestershire sauce, 10 g hot sauce, zest of one lemon, 5 g sea salt, and black pepper to taste. Mix thoroughly.
Add one large egg to the mixture and blend well.
Gently fold in the crab meat, being careful to keep the chunks intact.
Add 45 g of panko breadcrumbs or crushed saltine crackers and mix gently to minimize breaking up the crab meat.
Shape the mixture into 8 equal-sized patties, or 6 larger ones if you prefer.
Heat 60 ml of canola or peanut oil in a 30 cm skillet over medium-high heat until the oil is hot and shimmering.
Fry the crab cakes in batches, making sure not to overcrowd the pan. Cook for 3 to 4 minutes on each side until golden brown and crispy.
Remove the crab cakes from the pan and let them drain on a plate.
(Optional) To make the remoulade, whisk together an egg yolk, 10 g Dijon mustard, juice of one lemon, salt, and pepper in a medium bowl. Gradually whisk in 180 ml canola oil to create an emulsion, similar to mayonnaise.