Crab Cakes With Rémoulade Sauce
These flavorful crab cakes are a delicious combination of lump crab meat, shrimp, and a medley of seasonings. Coated in crispy panko breadcrumbs and served with a zesty rémoulade sauce, these cakes are perfect for a special meal or entertaining guests.
— Constant Cookbook
Ingredients
- :
- 1½ cups panko bread crumbs, divided
- Salt & pepper
- 2 stalks of celery, chopped
- ½ cup chopped onion
- 1 clove garlic, peeled and smashed
- 1 tablespoon unsalted butter
- 4 ounces shrimp, peeled, deveined and tails removed
- ¼ cup heavy cream
- 2 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon hot pepper sauce
- ½ teaspoon Old Bay seasoning
- 1 pound lump crab meat, picked over for shells
- 4 tablespoons vegetable oil
- :
- ½ cup mayonnaise
- 1½ teaspoons sweet pickle relish
- 1 teaspoon hot sauce
- 1 teaspoon fresh lemon juice
- 1 teaspoon minced fresh parsley leaves
- ½ teaspoon capers, drained and rinsed
- ½ teaspoon Dijon mustard
- 1 small clove garlic, coarsely chopped
- Salt and pepper
Instructions
- Make the Rémoulade Sauce: Pulse all ingredients except salt and pepper in food processor until well combined but not smooth, about ten 1-second pulses. Season with salt and pepper to taste. Transfer to serving bowl and refrigerate until ready to serve (the rémoulade can be refrigerated for up to 3 days).
- Make the Crab Cakes: Place ¾ cup panko in small zipper-lock bag and finely crush with rolling pin. Transfer crushed panko to 10-inch skillet and add remaining ¾ cup panko. Toast over medium-high heat, stirring constantly, until golden brown, about 5 minutes. Transfer panko to shallow dish and stir in ¼ teaspoon salt and pepper to taste. Wipe out skillet.
- Pulse celery, onion, and garlic in food processor until finely chopped, 5 to 8 pulses, scraping down bowl as needed. Transfer vegetables to large bowl. Melt butter in now-empty skillet over medium heat. Add chopped vegetables, ½ teaspoon salt, and 1/8 teaspoon pepper; cook, stirring frequently, until vegetables are softened and all moisture has evaporated, 4 to 6 minutes. Return vegetables to large bowl and let cool to room temperature. Rinse out pan and wipe clean.
- Pulse shrimp in now-empty food processor until finely ground, 12 to 15 pulses, scraping down bowl as needed. Add cream and pulse to combine, 2 to 4 pulses, scraping down bowl as needed. Transfer shrimp puree to bowl with cooled vegetables. Add mustard, hot pepper sauce, lemon juice and Old Bay seasoning; stir until well combined. Add crabmeat and fold gently with a rubber spatula, being careful not to overmix and break up lumps of crabmeat. Divide the mixture into 8 balls and firmly press into 1/2-inch-thick patties. Place cakes on rimmed baking sheet lined with parchment paper, cover tightly with plastic wrap and refrigerate for 30 minutes.
- Coat each cake in panko, firmly pressing to adhere crumbs to exterior. Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Place 4 cakes in skillet and cook without moving them until golden brown, 3 to 4 minutes. Carefully flip cakes, add 1 tablespoon oil, reduce heat to medium-low and continue to cook until second side is golden brown, 4 to 6 minutes. Transfer cakes to platter. Wipe out skillet and repeat with remaining 4 cakes and remaining 2 tablespoons oil. Serve immediately with the rémoulade sauce and lemon wedges.
Cook Time
20M
Prep Time
PT1H
Yield
4 servings
Nutrition
- Calories: 450 kcal
- Carbohydrate Content: 24 g
- Protein Content: 30 g
- Fat Content: 25 g
- Saturated Fat Content: 17 g
- Cholesterol Content: 149 mg
- Sodium Content: 1681 mg
- Fiber Content: 1 g
- Sugar Content: 5 g
- Serving Size: 1 serving
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