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.
1.5 lbs Dungeness crab
1 lb pre-picked crab
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
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
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
Crab Cakes Method:
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.
Once whisked together, whisk in 1 large egg then toss in the crab meat and carefully fold it together.
Once mixed together, add in ¾ cup of panko bread crumbs and mix together.
Form the crab mixture into 8 even patties and place onto a plastic wrap lined rimmed baking sheet.
In a 12” skillet, add in ¼ cup of oil for frying and place over the stove set to medium-high.
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.
Remove from plate and let drain on a plate
French Remoulade Method:
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.
While continuously whisking, slowly stream in ¾ cup of neutral-tasting oil.
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.