Dungeness Crab Cakes with Tangy Remoulade
DUNGENESS CRAB CAKES ARE THE QUINTESSENTIAL SEATTLE DISH, and there is much debate around town about which restaurant makes the best. Some local chefs like to add unusual ingredients to their crab cakes, but our only twist is a bit of cheese, which adds richness without overpowering the crab. We use Dungeness for its sweet crab flavor, but blue crabmeat can be substituted. To minimize last-minute preparation, you can refrigerate the crab cakes for several hours before cooking. Allow them to come to room temperature, uncovered, for at least 15 minutes before cooking, as slightly warmer cakes hold together better during cooking. Serving the crab cakes over fresh spinach with a light vinaigrette completes a lunch or dinner.
Recipe information
Yield
serves 8 as an appetizer, 4 as a main course
Ingredients
Tangy Rémoulade
Preparation
Step 1
Heat a large skillet over medium heat. Melt 1 tablespoon of the butter and add the green onion, celery, and bell pepper. Cook for 2 to 3 minutes, stirring gently, until just softened. Remove the vegetables from the pan to a small plate or bowl and allow them to cool.
Step 2
Place the crabmeat in a medium bowl and pick through it with your hands, removing any pieces of shell. In a small bowl, beat together 1 egg and the garlic, Worcestershire sauce, Old Bay, and mayonnaise. Add the egg mixture and cooled vegetables to the crabmeat and combine gently but thoroughly with a spatula or wooden spoon. Add the cheese and bread crumbs to the crabmeat and gently mix with your hands until evenly combined.
Step 3
Divide the crabmeat mixture into 8 equal parts (about 3/4 cup each) and form with your hands into patties approximately 3/4 inch thick, pressing very firmly so the cakes stick together. (Moistening your hands with water will help keep the crab from sticking to them.) If the cakes do not hold together, dump them back in the bowl, beat the second egg in a small bowl, and add half the egg. Mix thoroughly to combine and form the crab cakes again. Place the crab cakes on a plate until ready to cook.
Step 4
Reheat the skillet over medium-high heat and add 1 tablespoon of the butter. Carefully place 4 crab cakes in the hot pan. Do not crowd them. Cook for 3 to 4 minutes on one side without touching them. When the crab cakes are lightly browned on the bottom, carefully turn them over with a wide spatula and cook for an additional 3 to 4 minutes, until the second side is lightly browned. Transfer the crab cakes to a plate lined with a paper towel to drain. Cook the remaining 4 crab cakes in the skillet, adding 1 more tablespoon butter, if needed.
Step 5
Serve hot, topped with a spoonful of rémoulade.
Tangy Rémoulade
Step 6
In a small bowl, briskly whisk together the ketchup, sour cream, mayonnaise, mustard, capers, horseradish, hot sauce, salt, and pepper with a fork to combine thoroughly. Cover and refrigerate until ready to use, up to 1 day ahead.
