CRISPY CRAB CAKES
Steps:
- 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.
- 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.
- 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. Remove to a plate lined with paper towels to drain.
- In a small bowl whisk together all of the remoulade ingredients and set aside until ready to use.
- In a large bowl whisk together the olive oil, blood orange juice and Dijon mustard. Add the arugula, season with salt and pepper, to taste, and toss to coat.
- To Serve:
- Divide the salad equally between 6 plates. Top with a crab cake, drizzle with remoulade and serve.
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shomon mahmud
[email protected]These crabs cake are a must-try! The flavor and texture were on point.
Saksham Roy
[email protected]I love that this recipe doesn't need a lot of ingredients. And the crabs cake tasted just like I had it by the ocean.
Emerald Clevenger (Spite)
[email protected]It's a great recipe but the dish took longer than expected to cook.
Luna Swartz
[email protected]These crabs cake were amazing! They were crispy on the outside and tender on the inside. Definitely a keeper recipe.
dan dan
[email protected]The sauce was a bit too acidic for my taste. But the crabs cake themselves were delicious.
tinanana oforiatta
[email protected]It was a perfect combination of lump and claw crabs, and the panko gave it an unexpected twist. Everyone at the dinner loved it.
Monsurat Olufowobi
[email protected]These crabs cake were a bit dry for my taste, but overall, they were quite good.
Evil girl
[email protected]The recipe is great and easy to follow.
Thuto pekena
[email protected]The best crabs cake I've ever made! It was a crowd pleaser and everyone raved about it. Thank you for sharing such an amazing recipe.
MattDingo says
[email protected]The flavor is on point and very crabby, but the mixture keeps falling apart when I try to flip it.
Noyon Chondro
[email protected]Not bad. It's a bit too much work to make a fancy dinner, but for a special occasion, it's worth a shot.
Victor Segokodi
[email protected]It was a very yummy recipe, easy to understand, and the result was delicious. I would definitely make it again.
MD.Borhan Uddin
[email protected]The crabs were super tasty and delicious! The texture was on point, and the flavor was just what I was looking for.
Sikndar Sain
[email protected]These crispy and flavorful crabs cake were a hit! The combination of succulent lump and claw crabs with a well-balanced blend of seasonings created a fantastic taste experience. Paired with a creamy lemon-herb sauce, it was the perfect lunch dish.