Crispy Crab Cakes

TOTAL TIME: 37 min
Prep: 25 min
Inactive Prep: --
Cook: 12 min
YIELD: 6 servings
LEVEL: Intermediate


  • 1 pound lump Dungeness crabmeat, drained
  • 3 cups fresh bread crumbs, divided
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon hot sauce
  • 3 eggs, divided
    • 2 teaspoons blood orange juice
    • Pinch salt and freshly ground black pepper
      • 8 cups baby arugula
      • Salt and freshly ground black pepper
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      In a medium bowl add the crabmeat, 1 cup of the bread crumbs, mayonnaise, mustard, hot sauce, 1 egg, parsley, lemon juice, and salt and pepper, to taste, and gently combine. Divide the crab mixture into 6 equal patties and arrange on a sheet pan lined with waxed paper.

      Set up a breading station using 3 baking dishes or pie plates. In the first dish combine the flour with a healthy pinch of salt and pepper. In the second dish whisk together the remaining 2 eggs with 1/4 cup of water. In the third dish combine the remaining bread crumbs with a healthy pinch of salt and pepper. Dredged the crab cakes in the seasoned flour, then in the egg wash and then coat them thoroughly in the bread crumbs. Arrange on a sheet tray.

      Heat the canola oil in a large skillet over medium-high heat. Fry the cakes in batches of 6 until brown and crispy, about 3 minutes per side. Remove to a plate lined with paper towels to drain.

      Sweet and Tangy Remoulade:

      In a small bowl whisk together all of the remoulade ingredients and set aside until ready to use.


      In a large bowl whisk together the olive oil, blood orange juice and Dijon mustard. Add the arugula, season with salt and pepper, to taste, and toss to coat.

      To Serve:

      Divide the salad equally between 6 plates. Top with a crab cake, drizzle with remoulade and serve.

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