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Lump Crab Cakes with Cocktail Remoulade Sauce

Prep Time
1h 50 min
Yields
4 servings

Serve up these tender crab cakes as a main dish on a bed of baby spinach.

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ingredients

4
slice white sandwich bread, crusts removed
1
lb(s) jumbo lump crabmeat, picked through for bits of shell
¼
cup mayonnaise
2
green onions, finely chopped
2
tsp finely grated lemon zest
1
tsp Worcestershire sauce
1
tsp seafood seasoning, such as Old Bay
¼
tsp hot sauce, such as Tabasco
Kosher salt and freshly ground black pepper
1
large egg, lightly beaten
5
tbsp unsalted butter
1
small clove garlic, thinly sliced
1
lb(s) baby spinach
Cocktail Remoulade, for serving, recipe follows
Lemon wedges, for serving

Cocktail Remoulade

cup mayonnaise
cup ketchup
2
tbsp prepared horseradish
1
tbsp finely chopped flat-leaf parsley
1
tbsp whole grain mustard
1
tbsp white wine vinegar
2
tsp finely chopped capers
1
green onion, finely chopped
Kosher salt and freshly ground black pepper
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directions

Step 1

Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, green onions, lemon zest, Worcestershire, seafood seasoning, hot sauce, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly.

Step 2

For the mixture into eight 3-inch-wide crab cakes. Refrigerate for about 30 minutes to set slightly.

Step 3

Melt 3 tablespoons of the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, about 4 minutes per side. Transfer to a large plate and cover loosely with foil.

Step 4

Melt the remaining 2 tablespoons butter in a large pot over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the spinach, in batches if necessary, and cook, tossing, until just wilted. Season with salt and pepper.

Step 5

Divide the spinach among four plates and top with the crab cakes. Serve with Cocktail Remoulade and lemon wedges.

Step 6

Mix together the mayonnaise, ketchup, horseradish, parsley, mustard, vinegar, capers, green onion and some salt and pepper in a bowl. Cover and refrigerate at least 1 hour. The remoulade keeps, refrigerated, for up to 3 days.

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