Crispy Crab Cakes with a Sweet and Tangy Remoulade


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

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


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.


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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