From Chef Matt Corbin of The Blue Raven TheBlueRaven.net 

February 15, 2018

Ingredients

SERVINGS: 8 Serving(s)
Crab Cakes
  • ½ pound claw meat
  • ½ pound lump meat
  • ½ red onion and ½ red pepper, pulsed in the food processor (minced)
  • ½ cup panko
  • 1½ tablespoons Old Bay seasoning
  • 1 tablespoon whole-grain Dijon mustard
  • ½ cup mayo
Remoulade
  • 1/3 cup mayo
  • 1 tablespoon red peppers, puréed
  • 1 tablespoon bread and butter pickles, puréed
  • 1 small garlic clove, puréed
  • Salt and pepper to taste
Apple Salsa
  • 1 red onion, small dice
  • 1 red pepper, small dice
  • 1 apple, peeled, small dice
  • 1 lemon, juiced

Instructions

For the Crab:

Combine everything but lump meat, and then gently fold in lump meat. To make crab cakes, separate mixture into 3•••-ounce balls and mold into a skinny tall ring mold or hand mold into cakes. Roast in 450° oven until cooked through and lightly browned. 

For the Remoulade:

Whisk all ingredients in bowl. Cover and refrigerate until needed.

For the Apple Salsa:

Combine all ingredients in bowl. Cover and refrigerate until needed. 

To Serve:

Serve the crab cakes over the remoulade sauce with apple salsa on top. 

Ingredients

SERVINGS: 8 Serving(s)
Crab Cakes
  • ½ pound claw meat
  • ½ pound lump meat
  • ½ red onion and ½ red pepper, pulsed in the food processor (minced)
  • ½ cup panko
  • 1½ tablespoons Old Bay seasoning
  • 1 tablespoon whole-grain Dijon mustard
  • ½ cup mayo
Remoulade
  • 1/3 cup mayo
  • 1 tablespoon red peppers, puréed
  • 1 tablespoon bread and butter pickles, puréed
  • 1 small garlic clove, puréed
  • Salt and pepper to taste
Apple Salsa
  • 1 red onion, small dice
  • 1 red pepper, small dice
  • 1 apple, peeled, small dice
  • 1 lemon, juiced
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