crab cakes

April 17, 2020

“Everybody loves crab cakes! But most don’t know how to make a good one. Here is our take on an American classic” -Chef Ant

Are you interested in learning how to cook while you’re stuck at home? You’ve come to the right place!

Today, Chef Ant is sharing his recipe for easy and delicious crab cakes.

What you’ll need:

Yields 12 cakes

Cakes:

• ¼ lb butter

• ½ cup celery

• ½ cup shallots

• ¾ cup crackers

• ¼ cup chives

• ¼ cup parmesan, finely grated

• ½ cup mayonnaise

• 2 each eggs

• salt and pepper to taste

• 2 lbs jumbo lump crab meat, gently cleaned

Remoulade sauce:

• 6 cups mayo

• 10 tbsp chopped parsley

• 3 tbsp chopped chives

• 2 tbsp old

• ¾ cups chopped capers

• 3 tbsp chopped cornichons

• 1 cup champagne vinegar (or white wine vinegar)

• 1 ½ tbsp smooth dijon mustard

Instructions:

Cakes:

• Sweat together the celery and shallots in butter. 

• Set aside to cool to room temperature. 

• Mix the rest of the ingredients (except the crab) together in a bowl, add cooled celery and shallots. 

• Fold in the crab meat carefully to keep the lumps whole and portion to 4 oz.

Remoulade sauce:

• Combine mayo, Old Bay, capers, cornichons, mustard and vinegar and whisk to incorporate.

• Add herbs and seasoning and mix well.

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