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Crab Cakes with Remoulade Sauce

1 lb. Maryland jumbo lump crabmeat (in other words, whatever they have at Central Market)
1 egg
3 tablespoons mayonnaise
1 tablespoon grain mustard
1 teaspoon paprika
1/4 teaspoon onion powder
Pinch ginger powder
Pinch ground nutmeg
Pinch cardamom
1/4 teaspoon celery seed
2 pinches cayenne pepper
(Or substitute 1 tablespoon Old Bay Seasoning for the above spices)
Salt to taste
1 cup white bread, cut in 1/8 inch dice, then lightly toasted (don't know why you couldn't use
panko bread crumbs here)

Sauce Remoulade
3/4 cup mayonnaise
2 tablespoons grain mustard
2 tablespoon chopped chives
2 tablespoon cornichons
1 teaspoon paprika
Dash garlic powder
Dast cayenne pepper
salt to taste

Carefully remove all cartilage from the crabmeat, trying to keep the lumps whole.
In a bowll, mix together the egg, mayonnaise, mustard, and all of the spices (or Old Bay Seasoning, and salt to taste. Add the crabmeat, mix evenly and gently fold in the toasted bread cubes. Using a 3 inch ring mold, (I used a small bowl) shape 6 crab cakes of the same thickness without pressing too hard.

Place the crab cakes on a sheet pan lined with parchment paper (don't know why; it just burns) and brush them with melted butter. Broil each side for 4 minutes or until golden brown.

Mix together all the ingredients for the remoulade (I didn't use this sauce but it was part of the recipe)