Crispy Crab Cakes and Sweet and Tangy Remoulade:

By á-10847

Ingredients

• Crab Cakes:
• 1 pound lump Dungeness crabmeat, drained
• 3 cups fresh bread crumbs, divided
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon hot sauce
• 3 eggs, divided
• 2 tablespoons chopped fresh parsley leaves
• 1/2 lemon, juiced
• Salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 1/4 cup water
• 1 1/2 cups canola oil
• Sweet and Tangy Remoulade:
• 1/2 cup mayonnaise
• 2 teaspoons sweet chili sauce
• 2 teaspoons blood orange juice
• Pinch salt and freshly ground black pepper
• Salad:
• 1/4 cup extra-virgin olive oil
• 2 tablespoons blood orange juice
• 1 tablespoon Dijon mustard
• 8 cups baby arugula
• Salt and freshly ground black pepper

Details

Adapted from www,foodnetwork.com

Preparation

Step 1

In a medium bowl add the crabmeat, 1 cup of the bread crumbs, mayonnaise, mustard, hot sauce, 1 egg, parsley, lemon juice, and salt and pepper, to taste, and gently combine. Divide the crab mixture into 6 equal patties and arrange on a sheet pan lined with waxed paper.

Set up a breading station using 3 baking dishes or pie plates. In the first dish combine the flour with a healthy pinch of salt and pepper. In the second dish whisk together the remaining 2 eggs with 1/4 cup of water. In the third dish combine the remaining bread crumbs with a healthy pinch of salt and pepper. Dredged the crab cakes in the seasoned flour, then in the egg wash and then coat them thoroughly in the bread crumbs. Arrange on a sheet tray.

Heat the canola oil in a large skillet over medium-high heat. Fry the cakes in batches of 6 until brown and crispy, about 3 minutes per side. Remove to a plate lined with paper towels to drain.

Sweet and Tangy Remoulade:

In a small bowl whisk together all of the remoulade ingredients and set aside until ready to use.

Salad:

In a large bowl whisk together the olive oil, blood orange juice and Dijon mustard. Add the arugula, season with salt and pepper, to taste, and toss to coat.

To Serve:

Divide the salad equally between 6 plates. Top with a crab cake, drizzle with remoulade and serve.