Causing some of my guest to get a bit crabby. Maybe it’s the pristine chunks of crab, or the crunchy breadcrumbs, or possibly it could be the classic spicy remoulade sauce that I serve along side. Actually, I believe it is all of the above. These crab cakes are incredibly delicious and will please any crowd, except those who didn’t get their fair share.
Never made crab cakes? No need to fear, they are a lot easier than you think. First of all, start with good quality jumbo lump crab meat. Using organic or a good quality mayonnaise is also key. Don’t over mix your ingredients, and you will need to use your hands. So much fun!
Since these crab cakes were being served to a smaller group, I made them larger. When serving to a large group, I make smaller crab cakes. But be warned! Like I mentioned above, these crab cakes with spicy remoulade sauce disappear quickly. You can’t eat just one, leaving others less than satisfied and a bit crabby. Sorry Spongebob!
- Olive oil
- ¼ cup finely diced red bell pepper
- ¼ cup finely diced red onion
- 1 pound jumbo lump crab, carefully picked through for shells
- ½ cup organic mayonnaise
- 2 tablespoons dijon mustard
- 1 large egg, beaten
- 3 tablespoons fresh lemon juice
- 2 cups panko (Japanese bread crumbs)
- Pinch of cayenne
- 1 teaspoon kosher salt
- ⅛ teaspoon freshly ground pepper
- In a skillet, heat 1 tablespoon olive oil. Add the bell pepper and onion, sautéing for approximately 5 minutes, until soft. Cool at room temp temperature.
- In a large bowl, add the bell pepper and onion mixture, crab, mayonnaise, dijon mustard, egg, lemon juice, pinch of cayenne, 1 cup of panko, and salt and pepper. With a wooden spoon, mix until combined.
- Pour the remaining 1 cup of panko onto a plate. Form the crab mixture into 12 larger or 24 smaller patties. Dredge the crab cakes in the panko, place on a baking sheet, and cover with plastic wrap. Refrigerate at least 30 minutes before cooking.
- Prepare the Spicy Remoulade Sauce.
- Place a baking sheet in the middle o f the oven and preheat to 250 degrees F.
- In the skillet, heat 2 tablespoons olive oil and 1 tablespoon butter. Working in batches to avoid overcrowding, pan-fry the crab cakes until golden on one side, 3 to 4 minutes, then flip them and continue cooking for another 3 minutes. Remove the crab cakes to the baking sheet and keep warm in the oven while you continue with the rest. You will need to add additional olive oil and butter to pan. Serve with the Spicy Remoulade Sauce.
- 1 cup organic mayonnaise
- ¼ cup dijon mustard
- 2 tablespoons capers
- ¼ cup diced tomato
- 2 teaspoons Sriracha sauce
- Salt and freshly ground black pepper to taste
- Add mayo, mustard, capers, tomato, and Sriracha sauce to a food processor and blend. Season to taste with salt and pepper.