Okay, so it’s a scorcher here in Chicago today. I will assume the temperature is somewhere near there where you are. That said, I was debating whether or not to grill. Something about standing in the sun in this heat just may not out weigh the endeavor of cooking indoors. At least you have air conditioning and you can turn it up according to comfort level while cooking. So cooking indoors it is and a light dinner is on tap for today. How about Crab Cakes with Sriracha Remoulade? Sounds good, right? Serve the cakes with a baby greens salad and dinner is served.
Crab Cakes with Sriracha Remoulade
Since one of my favorite restaurants that served the best crab cakes closed several years ago, I was at a loss to find good ones. Then my husband and I went to Cape Cod and I was truly spoiled. The answer to my dilemma was to learn to make my own. And that I did. Trust me, if you’ve never made crab cakes before, you should start today. So simple, easy and truly delicious. You won’t mind heating up your kitchen for a little while.
Crab Cakes with Sriracha Remoulade
One thing I can say is to be sure to use lump crab meat as anything else will be too soft and you want those lumps of crab. Second, once crab cakes are formed, allow them to sit in refrigeration for at least an hour before frying. The cakes hold together better especially if making cakes larger for sandwiches. Did I mention how delicious a crab cake sandwich is? Top cakes with remoulade and place on a toasted brioche bun. Makes your mouth water, right?
Crab Cakes with Sriracha Remoulade
Making meals indoors don’t have to be fussy and complicated even in hot weather. Restaurant quality meals at home sometimes beats takeout any day. You get to season and cook just the way your family enjoys. Not that we all don’t have special places we love to eat out. Yet seating is limited at our favorites and the cost is about the same. During these trying times, we support eateries in our neighborhood. But I love to cook so give these crispy, soft center, savory crab cakes one night soon. You’ll create a pleasant surprise at dinner time and happy tummies. Have a great start to your week and I’ll be back soon.
Crab Cakes with Sriracha Remoulade
1 pound lump crab meat
1/2 cup panko breadcrumbs
2 T. full-fat mayonnaise
2 t. Old Bay seasoning
2 t. fresh or dried chopped parsley
1 t. dry mustard
2 t. Worcestershire sauce
1 egg, beaten
3 T. canola oil
Sriracha Remoulade (recipe follows)
Remove any shell or cartilage from crab meat. In a large mixing bowl, combine breadcrumbs, mayonnaise, Old Bay, parsley, dry mustard, Worcestershire sauce, and beaten egg until well combined. Mix in crab meat, careful not to break up crab meat lumps.
Shape crab mixture into 4 to 6 patties. Place on a parchment paper lined baking sheet and refrigerate for at least 1 hour to overnight.
Heat oil in a large skillet and sauté crab cakes, about 4 minutes on each side until golden brown. Flip crab cakes gently so not to fall apart. Remove to paper towels.
Serve with Sriracha Remoulade and lemon wedges.
Makes 4 to 6 crab cakes.
Sriracha Remoulade
6 T. Olive oil mayonnaise
1 T. Sriracha hot sauce (more or less depending on your taste)
2 – 3 t. Worcestershire sauce
1 t. Gourmet Collection Garlic & Onion Spice Blend or another brand to taste, optional
Mix together all ingredients in a small bowl; refrigerate for at least 30 minutes before serving.
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