Baby Crab Cakes with Spicy Remoulade
By Marge Perry and David Bonom. These may be served as passed hors d’oeuvres or served as a first course (perhaps with a handful of very lightly dressed greens) either way, they are sure to be a hit.
INGREDIENTS
- 1 lb lump crabmeat, drained and picked over for shell pieces
- 4 tsp mayonnaise
- 2 tsp Dijon mustard
- 1 large egg
- 3 tbsp chives, chopped fresh
- ½ tsp salt
- ¼ tsp black pepper, freshly ground
- ½ cup fresh breadcrumbs, plus additional for dredging
- 3 tbsp unsalted butter
- 2 tbsp canola oil
- ¼ cup mayonnaise
- 1 tbsp fresh shallot, finely chopped
- 1 tsp drained capers, chopped
- 1 tsp lemon zest, grated fresh
- ½ tsp hot pepper sauce, such as Tabasco sauce
DIRECTIONS
- Place the crab in a large bowl. In a separate bowl whisk together the mayonnaise, mustard, egg, chives, salt, and pepper. Pour mayonnaise mixture over crab; gently toss to combine. Add 1/2 cup breadcrumbs and gently mix again. Refrigerate mixture 30 minutes.
Place additional breadcrumbs in a bowl. Working one at a time, drop a slightly rounded tablespoon of crab mixture into the breadcrumbs. Roll crab around to coat; then form into a cake slightly large than a quarter, about 3/4-inch thick. Place on a baking sheet and repeat with remaining crab and breadcrumbs. Chill crab cakes 30 minutes.
- For the sauce, combine the mayonnaise, shallot, chives, capers, zest, and hot pepper sauce in a bowl. Refrigerate until ready to use.
Melt 2 tablespoons butter with 1 tablespoon oil in a large nonstick skillet over medium heat. When the foam subsides, add 1/2 of the crab cakes and cook, turning once, until golden and hot, 4 minutes per side. Transfer to a serving platter. Melt the remaining 1 tablespoon butter with oil and cook remaining crab cakes. Top each with a little remoulade and serve.