Crab Cakes (But Cheaper)

Crab meat is expensive... it's just a fact of life! But let me walk you through the easiest and cheapest way to cook perfectly chonky crab cakes with a creamy French remoulade.



INGREDIENTS:

Crab

  • 1.5 lbs Dungeness crab

  • 1 lb pre-picked crab


Cakes Ingredients

  • 1/2 cup (110 grams) mayonnaise

  • 1 Tbsp (15 grams) mustard (dijon)

  • 1 Tbsp (15 grams) Worcestershire sauce

  • 2 Tbsp (10 grams) hot sauce

  • Zest of 1 lemon

  • 1 tsp (5 grams) sea salt

  • black pepper

  • 1 large egg

  • 3/4 cup (45 grams) panko bread crumbs (or crushed saltine crackers)

  • 1/4 cup (60 milliliters) oil (canola or peanut)


French Remoulade Ingredients

  • 1 egg yolk

  • 2 Tbsp (10 grams) dijon mustard

  • Juice of 1 lemon

  • salt

  • pepper

  • 3/4 cup (180 milliliters) neutral-tasting oil

  • 3 1/2 Tbsp (35 grams) chopped pickles

  • 1 finely chopped shallot

  • 2 cloves of garlic, crushed

  • 2 anchovies filet

  • 1/2 bunch of finely chopped chives

INSTRUCTIONS:

Crab Cakes Method:

  1. In a medium-size bowl, add ½ cup of mayonnaise, 1 tablespoon of mustard, 1 tablespoon of Worcestershire sauce, 2 teaspoons of hot sauce, the zest of 1 lemon, 1 teaspoon of sea salt, black pepper to taste, and whisk together until thoroughly combined.

  2. Once whisked together, whisk in 1 large egg then toss in the crab meat and carefully fold it together.

  3. Once mixed together, add in ¾ cup of panko bread crumbs and mix together.

  4. Form the crab mixture into 8 even patties and place onto a plastic wrap lined rimmed baking sheet.

  5. In a 12” skillet, add in ¼ cup of oil for frying and place over the stove set to medium-high.

  6. Once the oil is shimmering, add in the crab cakes in batches then frying for 3-4 minutes or until crispy golden brown. Flip and shallow fry for an additional 3-4 minutes.

  7. Remove from plate and let drain on a plate


French Remoulade Method:

  1. In a medium-size bowl, add in 1 egg yolk, 2 teaspoons of dijon mustard, the juice of 1 lemon, salt, and pepper to taste, and whisk together.

  2. While continuously whisking, slowly stream in ¾ cup of neutral-tasting oil.

  3. Once everything is mixed together and emulsified, add in 3.5 tablespoons of finely chopped pickles, 1 finely chopped shallot, 2 crushed cloves of garlic chopped together with 2 anchovy filets and a little salt smoothed out using the back of a knife until a smooth paste has formed, along with half a bunch of finely chopped chives, and salt and pepper to taste. Whisk until thoroughly combined.


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