Crispy Crab Cakes
Total:
37 min
Prep:
25 min
Cook:
12 min
Yield:
6 servings
Level:
Intermediate
Total:
37 min
Prep:
25 min
Cook:
12 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Crab Cakes:
  • 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 tablespoons chopped fresh parsley leaves
  • 1/2 lemon, juiced
  • Salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1/4 cup water
  • 1 1/2 cups canola oil
Sweet and Tangy Remoulade:
  • 1/2 cup mayonnaise
  • 2 teaspoons sweet chili sauce
  • 2 teaspoons blood orange juice
  • Pinch salt and freshly ground black pepper
Salad:
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons blood orange juice
  • 1 tablespoon Dijon mustard
  • 8 cups baby arugula
  • Salt and freshly ground black pepper

Directions

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.

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Baked Crab Cakes

Recipe courtesy of Bobby Deen

Crab Cake Sandwich

Recipe courtesy of Sunbird Kitchen

Patti's Jumbo Lump Crab Cakes

Recipe courtesy of Patti LaBelle

Crispy Sweet Potato Cakes

Recipe courtesy of Bal Arneson

Portobello Crab Rockefeller

Recipe courtesy of Billy Vasquez

Old Bay Steamed Blue Crabs

Recipe courtesy of Young Sun Huh

Clida Ellison's Creole Crab Stuffing

Crab Cakes

Recipe courtesy of Emeril Lagasse

Crab Cakes

Recipe courtesy of Ellie Krieger

On TV

So Much Pretty Food Here