Maine Peekytoe Crab Cakes
By jenkid
Ingredients
- Crab Cakes:
- 4 Tbls unsalted butter
- 11/2 cups fine bread crumbs
- 1 Tbls kosher salt
- 1 tsp freshly ground pepper
- 1 lb Maine crab meat; or any fresh crab meat
- 3/4 cup sour cream
- 1/2 cup lemon juice
- 1/2 About 1/2 cup all pourpose flour, plus additional for coating
- 3 tbls vegetable oil
- Remoulade sauce:
- 2 cups mayonaise
- 1 tbls whole grain mustard
- 1 tbls dijon mustard
- 3 tbls gherkins, fine chopped
- 1 tbls sriracha
- 2 tbls sherry vinegar
- 1 tsp Spanish paprika
- 3 tbls minced shallot
Details
Preparation
Step 1
For sauce:
Whisk ingredients together in a mixing bowl.
For Crab Cakes:
Melt the butter in a large saute pan over medium heat. Add the bread crumbs, salt & pepper and stir with a large spoon until the butter is fully incorporated. Remove from the heat and let cool.
Place the crabmeat in a large bowl and pick through it removing any bits of shell. Add the lemon juice to the crabmeat and toss. Mix in the sour cream, 1/2 cup flour, and the bread crumbs. Form the crab mixture into 6 hamburger size patties, each about 1/2 inch thick. (If the mixture seems too wet, add a little more flour.) Coat each crab cake with flour.
Warm the vegetable oil in a large saute pan over medium-high heat until hot. Add the crab cakes and cook until very brown, about 2 minutes on each side.
Place one crab cake onto each of the warm plates. Garnish with a dollop of remoulade.
You'll also love
- LEMONY LENTIL SOUP 0/5 (0 Votes)
- Beef and Molasses Short Ribs 0/5 (0 Votes)
- High Fiber Tuna Casserole from... 0/5 (0 Votes)
- SHRIMP VICTORIA 5/5 (1 Votes)
- SEARED SEA SCALLOPS WITH TARRAGON... 0/5 (0 Votes)
- Crab Cakes with Imperial Sauce 5/5 (1 Votes)
Review this recipe