I made these the other day when I was in a cooking frenzy. I made cookies, the broccoli soup, buttermilk cheddar biscuits, and these crab cakes. It was 4 hours of cooking but it was a lot of fun! I did make a few "boo boos" along the way. Mostly, I am sorry to say, on the crab cakes.
My first mistake was to go cheap on the crab. They only had the crab in 6-ounce containers, and it was kinda pricey (DUH Bobbi....right?) so instead of opting for the 3 containers and have a bit extra, I convinced myself that a few ounces less would be OK. DON'T MAKE MY MISTAKE! It was not a smart move. Between that and the fact that the recipe says "1 1/2 cup fresh bread crumbs made from 4 or 5 slices of white bread" and I, in my infinite wisdom, didn't think to measure the bread crumbs and just went with the 5 slices and assumed that it would be enough. Well like they say when you assume.....ARG (beating my head against the wall)!
But, the saving grace of the story is that Tyler knows his stuff! Even with the mistakes I made they tasted really good. They were hard to cook because they were so loose, and the picture doesn't look too very pretty, but they tasted really really good! And the remoulade is a must make to go with them.
The Ultimate Crab Cakes
- Extra-virgin olive oil
- 1 onion, finely minced
- 4 garlic cloves, finely minced
- 1 1/2 pounds jumbo lump crabmeat
- 1 1/2 cups fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor)
- 2 tablespoons mayonnaise, plus more if needed
- 1 large egg white
- 1/2 lime, juiced
- 1/4 cup freshly chopped cilantro leaves, plus whole leaves, for garnish
- Kosher salt and freshly cracked black pepper
- 1 recipe Garlic Aioli with Celery Root, for serving, recipe follows
- Lemon wedges, for garnish
Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.
Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.
To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Remoulade.
2 cups mayonnaise
1 teaspoon Dijon mustard
2 tablespoons cornichons or sour gherkins, minced
3 tablespoons capers, minced
1 garlic clove, minced
2 tablespoons chopped parsley leaves
1 tablespoon chopped tarragon leaves
1 1/2 anchovies, minced
Several dashes hot pepper sauce
Mix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving.
Yield: 6 servings