Easy, Delicious Crab Cakes

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A year or two ago I took an Easy Entertaining Class at the Culinary Institute of America in Napa. We made 12 different dishes, all delicious. But the one I remember most is the Crab Cakes with Remoulade. Crispy on the outside, filled with chunks of crab on the inside, these tasty fishcakes are the ideal accompaniment for back yard brunches or holiday parties by the fire.

Below is  a variation of the recipe from the CIA. Serve with tartar sauce or Remoulade and white wine.

 

 

Crab Cakes, about 8 servings

 

6-8 oz         Crab meat
1/3 cup       Finely diced celery
1/3 cup       Finely diced onion
1 Tbsp         Parsley
3-5 Tbsp     Mayonnaise
1/4 cup        Diced sourdough bread
1 cup            Panko breadcrumbs
1-2 Tbsp      Canola oil

Combine all but the panko and mayonnaise in a large bowl and gently fold to combine. Taste and season as needed.

Form into eight or nine 1/2-inch thick patties. Add mayonnaise to help cakes hold their shape. Place cakes on a cooking sheet. Lightly dust each cake with panko and refrigerate for an hour.

Heat a non-stick frying pan over medium-high head. Add a thin film of oil and fry each cake until golden brown and cooked thoroughly, about 2 minutes on each side. Sprinkle with salt and serve.

Remoulade

1 cup             Mayonnaise
2 tbsp           Dijon mustard
1 tbsp            Lemon juice
1 tbsp            Parsley
2 tsp              Hot sauce
2 tsp              Whole grain mustard
2 tsp              Capers, chopped
1 tsp               Worchestershire sauce
1 tsp               Paprika
1                      Scallion, finely chopped and 2 cloves garlic, finely minced

Kosher salt
Cayenne pepper

Mix all ingredients in a small bowl. Let rest for 1 hour then serve or cover and refrigerate until needed.