CRAB CAKES WITH SPICY REMOULADE

Crab Cakes with Spicy Remoulade image

Provided by Tia Mowry

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 22

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Ingredients

1 shallot, coarsely chopped
1 tablespoon capers
1 cup mayonnaise
1 tablespoon chopped fresh chives
1 tablespoon spicy brown mustard
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 tablespoons unsalted butter
1 medium yellow onion, finely chopped
1 red bell pepper, finely chopped
3 cloves garlic, minced
2 eggs
1 serrano chile, seeded and finely chopped
1 pound lump crabmeat, shredded
2 cups panko breadcrumbs
1 cup mayonnaise
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh parsley
2 teaspoons kosher salt
1/2 teaspoon black pepper
4 tablespoons olive oil

Steps:

For the remoulade: Pulse the shallots and capers in a food processor until finely chopped. Add the mayonnaise, chives, mustard, smoked paprika, salt and pepper; pulse until well combined. Taste for salt and pepper and adjust. (The remoulade will keep, refrigerated, for 4 days. It is best made a day ahead.)
For the crab cakes: Melt 2 tablespoons of the butter in a saute pan over medium heat. Add the onions and peppers and saute until soft, 7 to 8 minutes. Add the garlic and cook until fragrant, 30 seconds. Let cool to room temperature.
Preheat the oven to 425 degrees F.
In a large mixing bowl, combine the eggs, chiles, crabmeat, 1 cup of the panko, mayonnaise, chives, parsley, salt, pepper and the cooled vegetables. Gently mix until well blended. Pack the crab mixture into a 1/4 cup measuring cup, then gently tap out into your hand and form into a patty. Place the patty on a baking sheet and repeat with the rest of the crab mixture. Spread the remaining 1 cup panko on a large plate. Dredge the crab cakes in panko on all sides.
Melt another 2 tablespoons of the butter in a large nonstick saute pan over medium-high heat. Add 2 tablespoons of the olive oil. When hot, add the crab cakes in batches, flattening them a bit with the back of a spatula. Cook until golden brown, 1 to 2 minutes per side. Between batches, add another tablespoon of butter and olive oil to the pan.
Place the browned crab cakes on a baking sheet and transfer to the oven for 8 to 10 minutes, until sizzling and heated through.
Serve the crab cakes with remoulade sauce on the side.

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Newell's Knick Knacks

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These crab cakes were amazing! I highly recommend this recipe.

Muskan Jaan

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I've tried many crab cake recipes, but this one is by far the best. The crab cakes are always perfectly cooked and the remoulade sauce is delicious.

Prince Belvedere

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These crab cakes were so good! I will definitely be making them again.

Brighton Sserunkuma

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I made these crab cakes for a potluck and they were a big hit. Everyone loved them!

Brennan Richmond

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These crab cakes were a bit too dry for my taste, but the remoulade sauce was delicious.

Ixxychal7777x Xotxo

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I thought the crab cakes were a bit too salty, but the remoulade sauce was very good.

Moha Qeys

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These crab cakes were easy to make and very tasty. I would definitely make them again.

Zubair Asad

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I've made this recipe several times and it always turns out great. The crab cakes are crispy on the outside and tender on the inside. The remoulade sauce is also delicious.

Jiyae Qalb

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These crab cakes were a disappointment. They were bland and the remoulade sauce was too runny.

Lindsayy Kayy

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I made these crab cakes for my husband's birthday dinner and he loved them! He said they were the best crab cakes he's ever had.

Sqxibzz

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The crab cakes were good, but I found the remoulade sauce to be a bit too spicy.

Thapa Thapa

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I followed the recipe exactly and the crab cakes turned out perfectly. They were crispy on the outside and tender on the inside. I highly recommend this recipe.

Shaibu Imamu

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The crab cakes were a bit too oily for my taste, but the remoulade sauce was delicious.

Taida Mangena

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These crab cakes were easy to make and turned out great! I served them with a side of roasted vegetables and they were a hit with my family.

Kaka Balli

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I'm not a big fan of seafood, but I really enjoyed these crab cakes. They were so flavorful and the remoulade sauce was the perfect complement.

Captain Nuttynugget

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I've made crab cakes before, but this recipe is by far the best. The crab cakes were perfectly crispy on the outside and tender on the inside. The remoulade sauce was also delicious.