Being a chef and food lover makes it difficult to choose one favorite food or dish. I happen to have quite a few and when it comes to shellfish, the answer is always “yes.”
If I had to pick just one it would definitely have to be the crab cake. Claws down, this is always a go-to when I’m out at a favorite restaurant or looking for a way to please everyone at the dinner table.
Crab cakes are so delicious that they not only make the perfect appetizer but are even better on a bun or atop a pile of leafy greens. Then of course you can’t forget about the sauce. A good, fresh lump crab has a sweet, tender flavor which can be perfectly complimented by a tangy acidic sauce.
I prefer a light and airy cake, the star ingredient being the crab, lightly complimented by its remaining components and a crisp golden outer crust. Oh boy, I am getting hungry just thinking about them.
In the recipe I have provided I make a two ounce cake, perfect for a pre-dinner snack or for laying on top of your salad but a four ounce would be more ideal for the ultimate crab cake sandwich. Don’t forget to slather on the sauce, a squeeze of lemon juice and maybe even a piece of lettuce for added crunch and color.
Kayleigh’s Crab Cakes with Tangy Remoulade Sauce
Yields: 8 two-ounce cakes (or 4 four-ounce cakes)
Ingredients:
For the cakes:
1 16 oz. can lump crab meat, strained
1/4 cup scallions, green and white parts minced
1/4 cup plus 1 tablespoon mayonnaise
1 teaspoon grain mustard
2 teaspoon Worcestershire sauce
2 tablespoons lemon juice
1/4 cup panko breadcrumbs; plus more for breading
Salt & pepper to taste
Vegetable or canola oil for frying
For the sauce:
1/4 cup mayonnaise
1 tablespoon sour cream
1 tablespoon dill relish
1 tablespoon grated horseradish
3 teaspoon chili sauce
1 teaspoon Worcestershire sauce
Salt & pepper to taste
• In a large bowl, combine all of the crab cake ingredients except the crab. Using a rubber spatula fold ingredients until well combined. Fold in the lump crab meat. Taste for seasoning.
• Using a 2-ounce scoop or a 1/4 cup measuring cup divide the crab mixture into 8 even patties. Gently bread the outside with extra panko breadcrumbs.
• Heat a cast iron skillet or a medium sized frying pan to medium high heat. Pour about 1/2 inch of oil in the pan. Once the oil is heated, cook the cakes until golden brown, about 2-3 minutes on each side, being sure to adjust the heat accordingly. Place on paper towel to remove excess oil.
• While the cakes are frying, stir together the ingredients for the remoulade. Place in refrigerator until ready to serve. After all of the cakes are cooked squeeze half of a lemon over top if desired and serve with the remoulade on the side.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.
Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.com.
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