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Stress-Free Crab Cakes with Roasted Red Pepper Remoulade

June 7, 2014 by Maggie Jones 7 Comments

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Crab Cakes Overhead
Summer is my favorite season. I love hot temperatures, sunshine, girls in dresses, and the smell of sunblock.  My absolute favorite thing, though, is the long days.  I love how easy it is to wake up in the morning with the sun streaming in and how late we can sit outside enjoying the neighborhood before it gets dark.

This is the kind of meal you want to eat on one of those long, lazy Summer nights – preferably with friends and maybe a few too many drinks.

Crab Cakes

For me, crab cakes were always attended by anxiety over the flipping.  I’d use crab with the consistency of cat food and tons of binder but work myself into such a panic about not wanting to burn them that I’d inevitably turn too early so that they’d fall apart – but still somehow manage to burn.  Using giant chunks of buttery crab was out of the question – they’d fall apart if I looked at them too hard.

Well here, my friends, is the Prozac of crab cakes: a technique to banish all anxiety and allow you to use the most jumbo of lump crab with barely enough binder to keep them together.  Here it is, are you ready?  It’s a twofold trick: 1) refrigerate them first and then 2) bake them.

Sounds crazy, right? Surely it can’t be that easy?  It really is, though. Totally foolproof.  Heck, even Maggie-proof.

Give them some time to solid-up in the fridge, then brush them with a butter/ oil/ paprika mixture, throw them in a toaster or conventional oven, and take them out only when completely done.  You never even have to see the crumbly awkward stage. While they’re cooking, whip up a side like this roasted corn and arugula salad or simply sip some wine – you don’t need to worry any more.

You’ve probably been using this technique for years but I just figured it out and it changed my life.  I can suddenly consider crab cakes a viable dinner party food without fear of burning, crumbling, or both. I can even entertain guests while they cook…

Whoa.

Anyway, not to toot my own horn (too late), but this recipe is really kind of amazing.  It’s all about the crab and tastes deceptively light until you’re halfway in and realize how rich it really is.  The roasted red bell pepper remoulade is just the thing to balance out that richness.  Just as good with a cold beer as a cool white wine, this is something you should probably make immediately.

Crab Cakes with Roasted Red Pepper Remoulade

Yield: 4 servings

Serving Size: 2 crab cakes and 1/4 sauce

Calories per serving: 382

Fat per serving: 20.8g

Crab Cakes with Roasted Red Pepper Remoulade

Ingredients

  • 1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
  • 1 large egg
  • 1/4 cup light mayonnaise
  • 2 tsp Dijon mustard
  • 1 tsp Old Bay seasoning
  • 1 tsp fresh lemon juice
  • 1/2 tsp Worcestershire sauce
  • 8 slices soft white sandwich bread, crusts removed and torn into small pieces (about 3/4 cup - try not to compress it too much)
  • 1/4 c panko
  • 1 tbs chopped fresh flat-leaf parsley
  • 1 tbs butter
  • 1 tbs olive oil
  • 1/4 tsp paprika

  • Remoulade
  • 1 roasted red bell pepper
  • 1/3 c light mayonnaise
  • 1/2 tbs mustard
  • 1/2 tbs prepared horseradish
  • 1/2 tbs capers, drained
  • 1/2 tbs lemon juice

Instructions

Combine remoulade ingredients in a blender or small food processor and blend until smooth. Refrigerate until ready to serve.

Place crab in a large bowl. Add egg, mayonnaise, mustard, Old Bay, lemon juice, Worcestershire, bread crumbs, panko and parsley. Combine gently being careful not to break up the crab too much.

Refrigerate mixture for 30.

Shape into eight equally-sized balls and refrigerate another 30 minutes to an hour.

Preheat oven to 375F.

Combine butter and oil in a small cup and microwave in 10 second increments until butter is melted. Stir in paprika.

Line a baking sheet with foil and brush lightly with oil mixture. Place the crab balls on the foil and brush with remaining oil mixture.

Bake 15-20 minutes until golden brown.

Serve with remoulade on the side.

Nutritional Information

Calories 382 / Total Fat 20.8g / Saturated Fat 4.6g / Trans Fat 0.0g / Cholesterol 178mg / Sodium 1018mg / Potassium 508mg / Total Carbohydrates 19.6g / Dietary Fiber 1.8g / Sugars 3.9g / Protein 27.6g

3.1
https://www.homesweetjones.com/2014/06/crab-cakes-roasted-red-pepper-remoulade/

Crab Cakes Vertical

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Comments

  1. Dianna says

    June 7, 2014 at 10:33 pm

    Wow! These look delicious. When I read the recipe calling for 8 slices of bread, I was a little shocked because it doesn’t look like there is much filler in the crab cakes. I definitely will have to try this recipe when crab is back in season. We are lucky here to have fresh Dungeness crab easily available but right now it’s running about $10-12/pound for live crab. Your website is full of beautiful pictures and I’m surprised more people aren’t commenting. I can’t wait to try several of your recipes that I’ve already spotted!

    Reply
    • Maggie Jones says

      June 8, 2014 at 12:28 am

      Thank you so much, Dianna! Comments always make my day.

      I use cheapo white sandwich bread for these which doesn’t end up making much in the breadcrumb department. I clarified the recipe with a volume amount since I can imagine that causing a lot of issues! Thanks for pointing it out!

      I’m so jealous that you fresh crab available. I admit I resort to the canned jumbo lump – still crazy expensive but these little guys are worth it. I hate that I crave crab exactly when they’re out of season. 🙂

      Reply
  2. Sherri @ The Well Floured Kitchen says

    June 8, 2014 at 6:39 pm

    Your photos are stunning and this sounds really delicious! Pinning to give it a try 🙂

    Reply
    • Maggie Jones says

      June 8, 2014 at 6:55 pm

      Thank you so much! And thanks for sharing your blog. Everything on http://thewellflouredkitchen.com/ looks incredible!

      Reply
  3. Brad Jones (Maggie's husband) says

    June 10, 2014 at 1:44 am

    I love these.

    Reply
  4. Pauline says

    March 5, 2019 at 10:28 am

    I am confused about the bread
    Do I throw in pieces or toast it to make crumbs?

    Reply
    • Maggie Jones says

      March 5, 2019 at 4:45 pm

      Hi Pauline,

      I find that untoasted bread crumbs work best in this recipe. Just remove the bread from the package and crumble it / rub it apart. Hope that helps!

      Reply

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