Crab Cakes with Dijon Remoulade
submitted by Jessica Elliot
Ingredients
Yields: 6 – 8 crab cakes
1 large egg (or two egg yolks)
3 tablespoons mayonnaise (I use light mayo)
1 teaspoon Worcestershire sauce
1 ½ teaspoons Dijon or spicy mustard
1 teaspoon Old Bay
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat (drained)
½ cup panko bread crumbs
½ teaspoon salt
¼ teaspoon freshly ground pepper
Instructions
1. For the crab cakes: In a large bowl, combine egg, mayonnaise, Worcestershire, Dijon, Old Bay, parsley, salt, and pepper. Mix and set aside.
2. Your crab should be shell-free, but I find it’s best to go through and make sure there’s nothing in there you don’t want to eat. Pour out any liquid, then add the crab and panko into the mayonnaise mixture and combine carefully.
3. Line a baking sheet with foil and coat with olive oil or butter spray. Form crab into small cakes (about 2-3 inches wide). You should be able to get 6-8 cakes depending on size.
4. Cover and place the tray in the refrigerator for at least an hour. When you’re ready, dress some arugula (or any other green you prefer) with olive oil, salt, and pepper, and use as a bed for the cakes. Heat oil in a large skillet over medium heat and add crab cakes. Leave enough room between them so you can fit a spatula to flip when necessary.
5. Cook for about three minutes, then turn and repeat. Place them on arugula and top with sauce.
Remoulade
1 cup mayonnaise
2 tablespoons capers
1 teaspoon Dijon or spicy mustard
2 small shallots, diced
3 tablespoons lemon juice (about 1 lemon)
½ teaspoon salt
¼ teaspoon freshly ground pepper
For the remoulade: Mix all ingredients together in a small bowl, cover, and place in refrigerator until ready to serve.