Appetizers / Citrus / Dips / Guilty Pleasures / Party Food / Salad / Seafood / See Hatsie Cook / Summer Recipes

Cook: Crab Cakes, Sauces and Salads

After this meal, I was dubbed The Queen of Sauce.
Evidently I can whip mayonnaise or sour cream or oil and vinegar with herbs and spices into tasty submission.
This talent of sorts comes in handy when you need something in which to dip a chip, or dress a salad, or, if you’re really lucky, to top a crab cake.  I’m pretty pleased with the title, thanks very much.
By the way, crab cakes are super easy to make.  I love to order them at restaurants, especially when they’re done well, and I’m happy to know that I can recreate the same experience at home.

These crab cakes were some of the best I’ve ever had.  They had such a fantastic texture.  They were creamy and soft on the inside with a crunch on the outside.

So delicious.  If you like crab cakes, even just a little bit, you should try these.  They’re easy, wonderful, and go great with sauce, of which I am the queen.

The queen!

Here’s the recipe:

Crab Cakes (adapted from An Epic Change)

16 oz of jumbo lump crab
1/3 cup of evaporated milk
2 eggs lightly beaten
1/4 to 1/2 cup of flour (start with 1/4 cup, then keep adding until the crab mixture is still creamy but not too liquid-y.  Trust your instincts)
salt and pepper
vegetable oil, enough to generously cover the bottom of a skillet.

Pick through the crab meat, squeezing any big pieces gently with your thumb and forefinger to look for any shells that may have gotten in there.  Add the evaporated milk, eggs, flour, and salt and pepper.  Mix to combine.

Heat the vegetable oil until it is shimmering and pops when you add a drop of water.  Be careful with hot oil!  Frying in batches of 2 or 3, depending on the size of your skillet, add about 2 tablespoons of the crab batter and fry on each side until they are golden brown.  This goes fast, because the crab meat is already cooked so really you just need to crunchify the outside and warm them through.  Drain on a paper towel lined plate and repeat until the crab mixture is gone.

Remoulade Sauce 

1 cup mayonnaise
2 tablespoons of cider vinegar
1 1/2 tablespoons of hot sauce (I used Cholula)
1 1/2 tablespoons of whole grain Dijon mustard
2 tablespoons of capers, drained
1/2 teaspoon black pepper
1 teaspoon salt
2 cloves garlic, finely minced
1 tablespoon Worcestershire sauce
1 tablespoon Paprika

Mix all that mess together and taste for seasonings.  This really was an experiment, so if you want to add something, you go right ahead.  Let me know how it goes!

Creamy Lemon Dressing (adapted from Bon Appetempt)

1 tablespoon vinegar (I used cider because it’s what I had)
Zest of 1 lemon
1 tablespoon fresh lemon juice
black pepper
3 tablespoons of olive oil
3 tablespoons of light cream

Whisk together the first 5 ingredients then taste for seasonings.  Whisk in the olive oil and light cream.  Serve atop crisp Romaine leaves.  Yum

Serve this, with the Remoulade sauce and crab cakes, and wait until someone calls you the Queen of Sauce, then bask.  I’ll share the title happily.



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