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
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.
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