When people ask me what my favorite food is or what I like to cook most, I normally have to rack my brain (and my stomach) for an answer because, quite honestly, that is an impossible question! It depends on the day of the week, my mood, the occasion, etc. However, I would be lying if I said the image of crustaceans didn’t float across my mind. I adore seafood, especially shellfish. Luscious lobster, shrimp, and crab are undoubtedly some of God’s greatest gifts to man. And, speaking of crab, you cannot do me wrong with a perfectly moist-on-the-inside, crispy-on-the-outside crab cake. What follows is a recipe just for that. Served with creamy, tangy lemon chipotle remoulade, this crab cake just can’t be beat. ¡Buen provecho!
Crab Cakes
Author:
gouramanda
Recipe type: Appetizer
Makes: 6 crab cakes
Prep time:
Cook time:
Total time:
Ingredients
- ¼ cup mayonnaise or vegenaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh lemon juice, plus 1 teaspoon zest, plus wedges for garnish
- 1 teaspoon Old Bay Seasoning
- ½ teaspoon pimentón (smoked paprika)
- ½ teaspoon cayenne pepper
- 3 scallions, chopped
- 1 pound lump crabmeat, picked over for shells
- 1 cup panko (Japanese breadcrumbs)
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil, for frying
Method
- Whisk first 8 ingredients together in a bowl. Fold in crabmeat, then panko, salt and pepper. Form into 6 patties and refrigerate for at least 15 minutes.
- (Sometimes I like to add more panko on the outside of the cakes before cooking; I find this gives them a better crunch!)
- Heat oil and lightly fry cakes, about 4 minutes each side over medium heat.
- Serve over lettuce with lemon chipotle remoulade.
Lemon Chipotle Rémoulade
Ingredients
- ½ cup mayonnaise or vegenaise
- ½ cup plain nonfat greek yogurt
- 2 tablespoons Dijon mustard
- juice and zest of one lemon, about 2 tablespoons
- 1 chipotle pepper in adobo (canned), chopped
- salt and pepper to taste
Method
- Combine all ingredients and refrigerate. Keeps for about a week.
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