Saturday, July 23, 2016

Saturday Recipe

Matt is a devotee of crab cakes. I enjoy them but don't go for them as often as he does. Of course I am talking about when we lived in NC. I used to make them now and again with the fresh crab which was available. Here I suppose one would probably have to use canned crab.

Crab Cakes with Smoky Onion Remoulade

Smoky onion remoulade is a terrific accompaniment to these crab-studded cakes from Marc Forgione at American Cut in Manhattan. At the restaurant, he smokes onions, but the sauce is also great made
with charred onions and seasoned with smoked salt.

1 medium onion, halved and thinly sliced
1 Tbs canola oil
Kosher salt
3/4 cup mayonnaise
1 Tbs white wine vinegar
1 1/2 Tbs minced chives
1 Tbs minced shallot
1/2 tsp chili powder
1/8 tsp cayenne
Smoked sea salt, such as Maldon

1/2 cup canola oil
1/2 cup minced fennel
1/4 cup minced red onion
1/4 cup minced red bell pepper
2 Tbs minced seeded jalapeño
2 Tbs brandy
1 Tbs Old Bay Seasoning
1/2 cup mayonnaise
1 Tbs fresh lemon juice
1 Tbs minced parsley
1 1/2 tsp minced tarragon
3 dashes of Tabasco
1 lb jumbo lump crabmeat, picked over
3 large eggs
1 1/4 cups rice flour
4 cups cornflakes (4 ounces), finely crushed

1. MAKE THE REMOULADE Preheat the broiler. On a large rimmed baking sheet, toss the onion with the oil and season with kosher salt. Broil 8 inches from the heat for about 8 minutes, stirring occasionally, until the onion is softened and charred in spots. Let cool, then finely chop. In a medium bowl, whisk the onion with the mayonnaise, vinegar, chives, shallot, chili powder and cayenne. Season with smoked sea salt.

2. MAKE THE CRAB CAKES In a large ovenproof skillet, heat 2 tablespoons of the oil. Add the fennel, onion, red pepper and jalapeño and cook over moderate heat, stirring, until softened and just starting to brown, about 7 minutes. Stir in the brandy and Old Bay and cook until the brandy has evaporated, about 1 minute. Scrape into a large bowl and let cool; wipe out the skillet.

3. Stir the mayonnaise, lemon juice, parsley, tarragon and Tabasco into the vegetables. Gently fold in the crab. Shape the mixture into 6 cakes and transfer to a wax-paper-lined plate. Refrigerate for 1 hour.

4. Preheat the oven to 350°. In a shallow bowl, beat the eggs. Spread the rice flour and crushed cornflakes in 2 separate shallow bowls. Gently but firmly pack each crab cake so it holds its shape. Dredge in the rice flour, then dip in the egg and dredge in the cornflakes, gently patting to help the crumbs adhere; transfer to the plate.

5. Heat the remaining 6 tablespoons of oil in the skillet until shimmering. Add the crab cakes and cook over moderately high heat, turning once, until golden and crusty on both sides, about 5 minutes. Transfer the skillet to the oven and bake the crab cakes for 5 minutes, until heated through. Transfer to plates and serve with the remoulade.

Servings: 6

Source: Food and Wine

Have a great weekend and be careful of the heat.


  1. Hi Jo - I'd side with Matt ... love crab cakes - but have only ever had them made with fresh crab ... they are delicious - while the remoulade sounds a good addition ...

    Cheers and have a good weekend - very hot here! Hilary

    1. You're lucky Hilary, fresh crab is more available in the UK than it is round here.

      We too are having a heat wave and in many American states it is even worse.

  2. These look so good, but too much effort to make them for me I think.


    1. Hubby doesn't like them Betty? I confess I usually use a simpler recipe, but if I can get some crab, I will have a go at these.

  3. I love crab! This does look quite involved but willing to give it a shot one day

  4. They do look good but I was never fond of crab and now I can't even eat it. Although Russell told me if I'd ever had fresh crab I would have liked it. My mom only used the canned stuff.

    1. I do agree with Russell, fresh crab is so very much better.

  5. Those look yummy. Been forever since I ate a crab cake. These days, I'm eating a lot of garbanzo 'cakes'. But that's okay, I love those beans.

    1. Never eaten garbanzo cakes, they don't sound too bad.

    2. Really a bean burger but light and more like a pancake. When I get my Instagram going I'll post stuff about it.

      So excited. Got puffed millet at the store today. Gonna use it for nut and seed bars, for when we are out and about.

    3. Like the sound of the bean burgers Ivy. Never heard of puffed millet. The bars sound good.

      About the same, but if I sit and rest my foot, it's OK.

  6. I love crab cakes but now with the cost so high, they have become a rare treat at parties.

    1. You are like us Denise, a long way from the sea and the source of fresh crab.