CRAB CAKES WITH REMOULADE SAUCE
Ingredients
Remoulade Sauce
- 1 1 1tablespoon TABLESPOON_USVolumecapers, minced
- 2 2 2teaspoons TEASPOON_USVolumeminced fresh parsley leaves
- 1 1 1teaspoon TEASPOON_USVolumeminced fresh chives
- 1 1 1cornichon, minced
- 1 1 1anchovies (1-2 for 6 servings), minced
- 1 1 1shallot, minced
- Salt
- Freshly ground white pepper
- 1 1 1cup CUP_USVolumegood-quality homemade or store-bought mayonnaise
- 1 1 1tablespoon TABLESPOON_USVolumelemon juice
Crab Cakes
- 2 2 2cups CUP_USVolumeheavy cream
- 3 3 3cloves garlic, minced
- 2 2 2sprigs fresh rosemary
- 1 1 1tablespoon TABLESPOON_USVolumesweet paprika
- 2 2 2tablespoons TABLESPOON_USVolumeextra-virgin olive oil
- 3/4 .75 .75cup CUP_USVolumefinely diced red onion
- 1/2 .5 .5cup CUP_USVolumefinely diced red bell pepper
- 1/2 .5 .5cup CUP_USVolumefinely diced yellow bell pepper
- 2 2 2eggs, lightly beaten
- 1 1 1pound POUNDWeightlump crabmeat
- 2 2 2fresh jalapeño chilies, seeded and finely diced
- 2 2 2tablespoons TABLESPOON_USVolumeminced fresh basil leaves
- 2 2 2tablespoons TABLESPOON_USVolumeminced fresh parsley leaves
- 1 1 1tablespoon TABLESPOON_USVolumeminced fresh tarragon leaves
- 2 2 2cups CUP_USVolumepanko (Japanese breadcrumbs), ground to a mealy consistency
- 1/2 .5 .5teaspoon TEASPOON_USVolumefreshly ground white pepper
- 2 2 2teaspoons TEASPOON_USVolumesalt
- 1/2 .5 .5cup CUP_USVolumeclarified butter
Instructions
- First, make the Remoulade: In a bowl, stir together all the ingredients until well blended. Taste and adjust the seasoning with salt and white pepper. Cover with plastic wrap and refrigerate until needed.
- For the crab cakes, in a saucepan, combine the heavy cream, garlic, rosemary, and paprika. Boil over medium-high heat until the cream reduced to half its original volume. Remove from the heat and cool to room temperature.
- Meanwhile, in a sauté pan, heat the olive oil over medium heat. Add the onion and red and yellow bell pepper and sauté, stirring frequently, just until glossy but not yet browned. Transfer the vegetables to a plate and leave to cool to room temperature.
- Preheat the oven to 375°F.
- In a mixing bowl, combine the eggs, crab, jalapeño, basil, parsley, tarragon, 1 cup of the panko, salt, white pepper, reduced cream, and sautéed vegetables. Carefully mix until well blended.
- Divide the mixture into 12 equal portions, each about 3 ounces, shaping them into round, slightly flattened cakes each about 3 inches in diameter by 1/2 inch thick. Spread the remaining panko on a dinner plate and turn the crab cakes in them to coat them generously.
- In an ovenproof sauté pan, heat 1/4 cup of the clarified butter over medium-high heat. Place 6 crab cakes in the pan and pan-fry until their undersides are golden, 2 to 3 minutes. With a spatula, carefully turn the cakes over. Transfer the pan to the preheated oven and bake for 2 minutes more. Remove the cakes from the pan and repeat the process with the remaining butter and crab cakes. Serve immediately with Remoulade Sauce.
ABOUT THIS RECIPE
For the best consistency and flavor, look in seafood stores or supermarket seafood departments for freshly cooked crabmeat labeled "lump," which may also sometimes be found as backfin or jumbo crabmeat. It comes from the crab’s central body cavity and provides the largest pieces with the best texture for this recipe. Remoulade is France’s well-seasoned version of a classic tartar sauce.