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Fiddler Crab Cakes with Remoulade
Delicate and flavorful crab cakes made with a blend of fresh crab meat, seasoned breadcrumbs, and a hint of spice, pan-fried to golden perfection and served with a zesty homemade remoulade sauce. A nod to coastal Canadian seafood traditions.
๐ง ์ฌ๋ฃ
- 1 lb Fresh crab meat(picked over for shells)
- 0.75 cup Panko breadcrumbs(divided)
- 0.33 cup Mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay Seasoning
- 1 tbsp Lemon juice
- 1 large Egg(lightly beaten)
- 2 tbsp Fresh parsley(chopped)
- 2 tbsp Vegetable oil(for frying)
- Salt(to taste)
- Black pepper(to taste)
- Remoulade Sauce Ingredients:
- 0.5 cup Mayonnaise
- 2 tbsp Creole mustard
- 2 tbsp Dill pickles(finely chopped)
- 1 tbsp Capers(drained and chopped)
- 1 tsp Lemon juice
- 0.5 tsp Hot sauce(or to taste)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a large bowl, gently combine the crab meat, 1/2 cup of panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, beaten egg, and chopped parsley. Season with salt and pepper.
๐ก ์ ๋ฌธ๊ฐ ํ: Be careful not to overmix, which can break up the crab meat too much. - 2
Form the mixture into 4 equal-sized crab cakes. Press the remaining 1/4 cup of panko breadcrumbs onto both sides of each crab cake.
โฑ๏ธ 5 minutes - 3
Heat vegetable oil in a large skillet over medium-high heat.
๐ก ์ ๋ฌธ๊ฐ ํ: Oil should shimmer but not smoke. - 4
Carefully place the crab cakes in the hot skillet and cook for 3-4 minutes per side, until golden brown and heated through.
โฑ๏ธ 8 minutes๐ก ์ ๋ฌธ๊ฐ ํ: Avoid overcrowding the pan; cook in batches if necessary. - 5
While crab cakes are cooking, prepare the remoulade sauce. In a small bowl, whisk together mayonnaise, Creole mustard, chopped dill pickles, capers, lemon juice, and hot sauce.
โฑ๏ธ 5 minutes - 6
Serve the hot crab cakes immediately with the remoulade sauce on the side.
๐ก ์ ๋ฌธ๊ฐ ํ: Garnish with extra parsley or a lemon wedge.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUse good quality fresh crab meat for the best flavor.
- โChill the crab cakes for at least 30 minutes before frying to help them hold their shape.
- โAdjust the amount of hot sauce in the remoulade to your preference.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add finely diced red bell pepper or celery to the crab cake mixture for added texture and flavor.
- Serve on toasted brioche buns for a crab cake sandwich.
- For a spicier remoulade, add a pinch of cayenne pepper.