Contributing Chef- Abby Reibman-Author of The Desk and The Stove
This summer classic is a cross between a Maryland style crab cake and a Louisiana flavored sauce. Deliciously crispy on the outside, crabtastic on the inside and punched up with spices, this is one dish sure to beat the heat. The Hostess Handbook suggests pairing these crab cakes with remoulade with a citrusy Sauvignon Blanc for a perfect party tasty treat.
Crab Cakes½ pound blue or Dungeness crabmeat ½ cup mayonnaise
1/8 cup finely chopped scallions
1 large egg yolk
1 tbl fresh lemon juice 2 teaspoons ea. finely chopped dill, tarragon and cilantro ½ tbl Dijon mustard
1 tsp lemon zest ½ tsp ea. paprika and cayenne pepper dash of red pepper flakes (if you like ‘em hot)
½ cup breadcrumbs, divided into two olive oil and butter
Remoulade¾ cup mayonnaise
1/8 cup mustard
1 ½ tsp paprika
1 tsp Cajun or creole seasoning
1 tsp prepared horseradish
½ tsp pickle juice (or lemon juice) ½ tsp Tabasco sauce
1 garlic clove, made into a paste with salt
1- Whisk together the mayonnaise, scallions, dill, tarragon, cilantro, mustard, lemon zest, paprika, cayenne pepper and red pepper flakes (if using). Mix in the crabmeat and ¼ cup of breadcrumbs (I like mine more crabby and less bready so I use even less!). Mix together, adjust seasonings and let stand for 10 min.
2- Pour out the remaining breadcrumbs on a baking dish. Make your crab cakes using the palms of your hands and roll around in the breadcrumbs. Place on a waxed paper lined baking dish, cover and refrigerate for at least 1 hour.
3- Meanwhile, prepare the remoulade sauce:
a. Mix together all the ingredients in a medium bowl and adjust seasonings. Keep refrigerated.
4- Melt together a tsp of butter and a few drizzles of olive oil in a large skillet over medium-high heat. Pan-fry the crab cakes for a few minutes on each side until golden brown (abt. 5 min)
5- Serve on a plate with some rocket, a few slices of avocado and the remoulade sauce.