Crispy Crab Cakes

Name: Crispy Crab Cakes
Prep time: 37 min
Cook time: 37 min
Total time: 37 min
Yield: 6
Cuisine: Global
Ingredients: 2 liters baby arugula; 2 Tbsps blood orange juice; 2 teaspoons blood orange juice; 710 milliliters fresh bread crumbs, divided; 355 milliliters canola oil; 1 Tbsp Dijon mustard; 3 eggs, divided; 118 milliliters all-purpose flour; 2 Tbsps chopped fresh parsley leaves; 1 teaspoon hot sauce; 1 lemon, juiced; 454 grams lump Dungeness crabmeat, drained; 118 milliliters mayonnaise; 2 Tbsps mayonnaise; 59 milliliters extra-virgin olive oil; 1 pinch Pinch salt and freshly ground black pepper; 6 servings Salt and freshly ground black pepper; 2 teaspoons sweet chili sauce; 59 milliliters water

Crispy Crab Cakes requires about 37 minutes from start to finish. One serving contains 652 calories, 26g of protein, and 38g of fat. This recipe serves 6. This recipe covers 32% of your daily requirements of vitamins and minerals. It works well as a rather expensive hor d'oeuvre. It is a good option if you're following a dairy free and pescatarian diet. A mixture of dijon mustard, chili sauce, bread crumbs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

Watch how to make this recipe.

In a medium bowl add the crabmeat, 1 cup of the bread crumbs, mayonnaise, mustard, hot sauce, 1 egg, parsley, lemon juice, and salt and pepper, to taste, and gently combine. Divide the crab mixture into 6 equal patties and arrange on a sheet pan lined with waxed paper.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Lemon Juice

Mayonnaise

Hot Sauce

Crab

Mustard

Parsley

Egg

Equipment you will use

Bowl

Frying Pan

Set up a breading station using 3 baking dishes or pie plates. In the first dish combine the flour with a healthy pinch of salt and pepper. In the second dish whisk together the remaining 2 eggs with 1/4 cup of water. In the third dish combine the remaining bread crumbs with a healthy pinch of salt and pepper. Dredged the crab cakes in the seasoned flour, then in the egg wash and then coat them thoroughly in the bread crumbs. Arrange on a sheet tray.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Breadcrumbs

Water

Crab

Egg

Equipment you will use

Whisk

Heat the canola oil in a large skillet over medium-high heat. Fry the cakes in batches of 6 until brown and crispy, about 3 minutes per side.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Remove to a plate lined with paper towels to drain.

Equipment you will use

Paper Towels

In a small bowl whisk together all of the remoulade ingredients and set aside until ready to use.

Ingredients you will need

Remoulade

Equipment you will use

Whisk

Bowl

In a large bowl whisk together the olive oil, blood orange juice and Dijon mustard.

Ingredients you will need

Blood Orange Juice

Dijon Mustard

Olive Oil

Equipment you will use

Whisk

Bowl

Add the arugula, season with salt and pepper, to taste, and toss to coat.

Ingredients you will need

Salt And Pepper

Arugula

Divide the salad equally between 6 plates. Top with a crab cake, drizzle with remoulade and serve.

Ingredients you will need

Remoulade

Crab

Equipment

Ingredients

Servings:

2liters

baby arugula 2Tbsps

blood orange juice 2teaspoons

blood orange juice 710milliliters

fresh bread crumbs, divided 355milliliters

canola oil 1Tbsp

Dijon mustard 3

eggs, divided 118milliliters

all-purpose flour 2Tbsps

chopped fresh parsley leaves 1teaspoon

hot sauce 1

lemon, juiced 454grams

lump Dungeness crabmeat, drained 118milliliters

mayonnaise 2Tbsps

mayonnaise 59milliliters

extra-virgin olive oil 1pinch

Pinch salt and freshly ground black pepper 6servings

Salt and freshly ground black pepper 2teaspoons

sweet chili sauce 59milliliters

water

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.