Joe's Crab Shack Crab Cakes With Pink Remoulade
By Marcus Hale
Prep
40 min
Cook
10 min
Total
50 min
Servings
3
Level
Medium
Butter and oil must be preheated before adding the cakes․ The Panko crumbs turn dark brown but don't burn․ Each cake is left alone in the skillet until it releases easily․ The final product is a thick cake containing chunks of crabmeat․
Dry crabmeat is the main ingredient․ Patting the crabmeat with paper towels before preparing crab cakes reduces steaming during cooking․ Flicking the crabmeat mixture with a rubber spatula keeps larger pieces of crabmeat exposed․ Add Panko bread crumbs slowly until the crabmeat mixture starts to bind and the crabmeat is no longer flaky․ Large chunks of white crabmeat are considered a desirable trait․
I scoop the cake batter by 1/2 cup to make three round crab cakes that won't be too dense with crab․ I put the cake-shaped crab cakes on a parchment-lined plate to keep them from sticking when frying․ I recommend frying in cast iron or stainless steel pans‚ which will heat evenly and allow me to fry thicker crab cakes․ I use a thin metal spatula to turn the crab cakes so that both sides are well browned․
I make the light-pink remoulade sauce while the crab cakes rest for 2 minutes‚ and I use a lot of remoulade sauce when I serve the crab cakes‚ no remoulade sauce is left over․ Lemon and parsley are used as garnishes․ For dinner‚ I serve the crab cakes with air-fried zucchini bites․ After the crab cakes‚ I serve a key lime bundt cake․ Cowboy butter sauce is sometimes served with the crab cakes․
Why you'll love this recipe
- Patting the crab dry keeps it from steaming in the pan and allows the crab cakes to fry․
- Gradual addition of panko helps hold the mixture together without crushing visible crab pieces․
- The egg and mayo binder can hold three thick cakes if turned over․
- Butter and vegetable oil combination browns the breading․ Vegetable oil keeps the pan from smoking as fast․
- A fish spatula is ideal for sliding under cooked fish to turn it over․
- The light-pink remoulade is served with the cake after the searing process․ It is cold when served with the cake․
Ingredients
- •1 lb lump crab meat (picked over for shells)
- •1 cup Panko breadcrumbs
- •¼ cup mayonnaise (for the crab cakes)
- •1 large egg (beaten)
- •1 tbsp Dijon mustard
- •1 ½ tsp Old Bay seasoning
- •2 tbsp fresh parsley (chopped)
- •2 tbsp unsalted butter
- •2 tbsp vegetable oil
- •½ cup mayonnaise (for the remoulade)
- •1 tbsp ketchup
- •1 tsp lemon juice
- •1 tsp Cajun seasoning
- •lemon wedges (for garnish)
- •fresh parsley (sprigs for garnish)
Instructions
- 1
Whisk the 1/4 cup mayonnaise, egg, Dijon mustard, Old Bay seasoning, and chopped parsley in a large mixing bowl until smooth.
- 2
Gently fold in the lump crab meat with a rubber spatula, then gradually add the Panko breadcrumbs until the mixture just holds together.
- 3
Shape the mixture into 3 thick, round cakes and refrigerate them for 30-60 minutes to set.
- 4
Heat the butter and vegetable oil in a heavy skillet over medium-high heat until the butter stops foaming and starts to sizzle.
- 5
Add the chilled cakes and sear for 4-5 minutes per side, leaving them untouched until a deep amber-brown crust forms.
- 6
Rest the cakes for 2 minutes while you whisk the remoulade mayonnaise, ketchup, lemon juice, and Cajun seasoning until light pink.
- 7
Top each crab cake with a generous dollop of remoulade, then garnish with a lemon wedge and a parsley sprig.
FAQ
Nutrition (per serving)
Calories
485
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