Crab Cakes with Remoulade

• Prep20 min
• Cook15 min
• Total1 h 5 min
• Serves4

Ingredients

For the remoulade

• 1 garlic clove
• 5 g fresh flat-leaf parsley leaves (2 tbsp chopped)
• 30 g dill pickle, in pieces (1 small)
• 10 g capers, drained (1 tbsp)
• 15 g roasted red pepper or pimiento (1 tbsp)
• 120 g mayonnaise (1/2 cup)
• 15 g Creole or Dijon mustard (1 tbsp)
• 10 g fresh lemon juice (2 tsp)
• 1/2 tsp sweet paprika
• 1/2 tsp hot sauce

For the crab cakes

• 40 g saltine crackers (about 12)
• 5 g fresh flat-leaf parsley leaves (2 tbsp chopped)
• 1 green onion, in pieces
• 1 large egg
• 60 g mayonnaise (1/4 cup)
• 10 g Dijon mustard (2 tsp)
• 1 tsp Worcestershire sauce
• 1 tsp seafood seasoning
• 10 g fresh lemon juice (2 tsp)
• 450 g lump crab meat, picked over for shells (1 lb)
• 30 g butter (2 tbsp)
• 15 g vegetable oil (1 tbsp)

To serve

• Lemon wedges
• Mixed greens

Instructions

1. Place the crackers in the dry mixing bowl and chop 3 sec/speed 5, to coarse crumbs. Transfer to a small bowl.
2. For the remoulade, place the garlic, parsley, pickle, capers and roasted pepper in the mixing bowl and chop 3 sec/speed 6. Scrape down the sides, add the mayonnaise, mustard, lemon juice, paprika and hot sauce and mix 10 sec/speed 3. Transfer to a bowl and refrigerate.
3. For the crab cakes, place the parsley and green onion in the mixing bowl and chop 3 sec/speed 7. Add the egg, mayonnaise, mustard, Worcestershire sauce, seafood seasoning and lemon juice and mix 10 sec/speed 3.
4. Put the crab meat in a large bowl, pour the mixture over it and sprinkle on the cracker crumbs. Fold everything together gently with the spatula, without breaking up the lumps.
5. Shape into 8 cakes about 2.5 cm (1 in) thick, about 75 g each. Set them on a tray lined with parchment paper and refrigerate 30 minutes, or up to 8 hours, so they hold together.
6. In a large nonstick or cast iron skillet on the stove, heat the butter and oil over medium-high heat. Sear the crab cakes 3 to 4 minutes per side, until deep golden and hot all the way through, 71°C (160°F) in the center.
7. Serve right away with the remoulade, lemon wedges and a few mixed greens.

Tips

• Look for pasteurized lump crab meat in the refrigerated seafood case. Pick through it gently with your fingers for bits of shell, keeping the lumps whole.
• Prefer the oven? Bake the chilled cakes on an oiled, parchment-lined sheet at 200°C (400°F) for 12 to 15 minutes, turning once.
• The remoulade keeps 5 days in the fridge and is great on fish sandwiches and fried shrimp.