The Art of Making Crab Cakes with Remoulade Sauce

When it comes to making crab cakes, there's an art to it. The key is to balance the flavors and textures just right. In this article, we'll delve into the world of crab cakes and explore the process of making them, as well as a delicious remoulade sauce that pairs perfectly with these tasty treats.

First, let's start with the basics. To make a great crab cake, you'll need some fresh ingredients. I'm using Julep's Rider Hunter Crab Meat, which is perfect for this recipe. The zest of a lemon is also essential, so be sure to use a good quality zester to get that nice citrus flavor out of your lemons. Once you have all your ingredients ready, it's time to start preparing the crab cake mixture.

The first step is to mix together the crab meat with some egg and mayo. The idea here is to bind everything together without over-mixing, so just enough egg and mayo will do. You'll also add some Old Bay seasoning and a touch of Creole mustard for extra flavor. Don't be shy with the Old Bay – it's what makes this dish truly special.

Next, we're going to add some binder to help hold everything together. For this recipe, I'm using panko bread crumbs, but you can use whatever cracker or breadcrumb you like best. Just make sure they're not too fine, as that can make the crab cakes fall apart. A good rule of thumb is to use about a cup of breadcrumbs per pound of crab meat.

Now it's time to add some flavor to our remoulade sauce. We'll start with a base of mayonnaise – just one cup will do – and then add in some Old Bay, Creole mustard, pickle juice, capers, and chopped chives. The key is to taste as you go and adjust the seasoning accordingly. You want this sauce to be tangy and slightly sweet, so don't be afraid to add a little bit of hot sauce if needed.

Once your remoulade sauce is ready, it's time to mix everything together. We'll start with a cup of pre-crushed crackers – panko or saltine work great – and then add in the crab meat mixture. Make sure not to over-mix this – just enough egg and mayo will do – and be gentle when folding everything together.

Now that our crab cake mixture is ready, it's time to shape them up. I'm using a little bit of water to help bind everything together, but don't worry if they fall apart – we'll get to that in a minute. Simply divide the mixture into six equal parts and shape each one into a ball. Flatten them slightly into patties, making sure not to press down too hard.

To cook our crab cakes, I'm using a cast-iron skillet with a little bit of olive oil cooking spray. I'm preheating my oven to 400 degrees, with a nice little flame going over the top – it's like having a wood-fired oven right in your own kitchen! Once the pan is hot, I'll add a small amount of oil and carefully place one crab cake in the center.

Now here's where things get really special. We're not frying these crab cakes, but instead broiling them to give them that perfect golden-brown crust. Simply slide the crab cake onto a piece of wood and hope for a little flame action – it's like magic! Once it's done, I'll carefully remove it from the pan and place it on a plate.

The final touch is a dollop of remoulade sauce on top of each crab cake. This is where the magic happens – the tangy, slightly sweet flavors of the sauce perfectly complement the rich, buttery flavor of the crab meat. And don't even get me started on the Old Bay seasoning – it's what makes this dish truly unforgettable.

So there you have it – a delicious recipe for crab cakes that's sure to impress your friends and family. With its perfect balance of flavors and textures, these tasty treats are sure to become a staple in your kitchen. So go ahead, give them a try, and experience the magic of homemade crab cakes with remoulade sauce!

"WEBVTTKind: captionsLanguage: encrab cakes baked until golden and served with this creamy old bay remoulade totally out of bounds quality crab cake should be all about the crab and very little about the filler and that's the key right here is getting this really nice lump crab that's the body meat and getting this back thin meat okay we'll talk about that in a second all right now let's get some lemon lemon seafood hand in hand here's what we'll do we'll get the zester out it's going to take a little bit of time this is perfect for rider hunter jules is to get this and really zest this lemon a couple of them and i'm going to divide this between the remoulade and the crab cake okay those are done so half for the remoulade half for the cakes lay these over to the side okay now the rem a lot i want you to think about kind of like an aioli we're gonna be a little bit on the fancier side so first we'll go in with a little mayo just a little gentle one cup we'll start off with the old bay a tablespoon or so we'll get a little creole mustard we'll go with a couple tablespoons of pickle juice i think i can eyeball this two capers really help out the brininess of this and a little bit of chives chop up the chives the capers all right so the chives capers are done we'll drop that in go we'll touch some black pepper a little bit of salt mix it up this is great to do ahead of time the key on this is letting these flavors come together and refrigerate this and they're going to go so incredibly well with the crab cakes okay now let's get it in let's get in to making the crab cakes so what i'll do a couple eggs work his binder and the idea is as little as possible in making the filling okay this is really just binder there we go now i know that everybody has just randomly hanging out a cup of pre-crushed crackers of your choice panko bread crumbs work fine a butter cracker a saltine type cracker you name it so we'll drop that in we're going to drop in a little bit of the mayo about a half cup uh we'll get in just a touch of the old bay about a teaspoon and then my favorite part of this whole thing when this crab cake concoction happens is a little hot sauce okay okay now here's the key take off the bling and we're going to add this is the panade so i want you to kind of think like a meatball first i'm going to add in this backfin meat okay lightly mix this together with the egg with the mayo with the old bay okay now that that's mixed together evenly now we'll go ahead and grab the lump meat and this is the beauty this is the gem of the crab cakes we dropped those in and here's the deal lightly and i mean lightly fold that together just enough egg and mayo to bind it together and this is what we should be coming out with oh this looks amazing we're to make about six of these beautiful huh okay now the the idea the idea with the crab cakes was this i mixed together a little bit of the a little bit of the egg a little bit of the mayo just enough to bind this together so bread crumbs cracker crumbs i used like a butter cracker in this one but i had to let them kind of come together i had to let them tighten up because if i didn't when i put them in the pan they're just going to kind of fall apart now most people when they have crab cakes how have you guys had them exactly fried not frying these you're going to lose all that fantastic crap flavor okay so what we're going to do nice seasoned cast iron skillet a little olive oil cooking spray whatever floats your boat hold them together about baseball size don't worry about it they're not going to expand like cookies we'll drop one in the center now i've got the wood fired oven here right around 400 degrees and i've got a nice little tickle of flame well i will have a tickle flame going over the top so we're looking kind of for like a broiler action here preheat the oven then throw the broiler on just across the top okay so we take this slide it in grab a piece of wood and hope that it flames up look at that fantastic crab cakes lump crab meat oh i'm telling you outrageous and just enough just enough filler just to bind it we've got a nice toasted crab cake i've got the lump crab meat as well as the back bin this is from the blue crab just enough mixture with a little bit of egg and mayonnaise to bind it together i'll put a touch of the remoulade the key ingredient there of course being a little bit of old bay we'll throw that right on the side i'm gonna get a bite here comes roxy walking through you're not getting any all you taste is seafood all you taste is crab this broiling technique versus frying it no bread crumb on the outside of it and if you look in here if you've got to dig in you see all that lumpy crab meat all those big white pieces just going oh my gosh fantastic youcrab cakes baked until golden and served with this creamy old bay remoulade totally out of bounds quality crab cake should be all about the crab and very little about the filler and that's the key right here is getting this really nice lump crab that's the body meat and getting this back thin meat okay we'll talk about that in a second all right now let's get some lemon lemon seafood hand in hand here's what we'll do we'll get the zester out it's going to take a little bit of time this is perfect for rider hunter jules is to get this and really zest this lemon a couple of them and i'm going to divide this between the remoulade and the crab cake okay those are done so half for the remoulade half for the cakes lay these over to the side okay now the rem a lot i want you to think about kind of like an aioli we're gonna be a little bit on the fancier side so first we'll go in with a little mayo just a little gentle one cup we'll start off with the old bay a tablespoon or so we'll get a little creole mustard we'll go with a couple tablespoons of pickle juice i think i can eyeball this two capers really help out the brininess of this and a little bit of chives chop up the chives the capers all right so the chives capers are done we'll drop that in go we'll touch some black pepper a little bit of salt mix it up this is great to do ahead of time the key on this is letting these flavors come together and refrigerate this and they're going to go so incredibly well with the crab cakes okay now let's get it in let's get in to making the crab cakes so what i'll do a couple eggs work his binder and the idea is as little as possible in making the filling okay this is really just binder there we go now i know that everybody has just randomly hanging out a cup of pre-crushed crackers of your choice panko bread crumbs work fine a butter cracker a saltine type cracker you name it so we'll drop that in we're going to drop in a little bit of the mayo about a half cup uh we'll get in just a touch of the old bay about a teaspoon and then my favorite part of this whole thing when this crab cake concoction happens is a little hot sauce okay okay now here's the key take off the bling and we're going to add this is the panade so i want you to kind of think like a meatball first i'm going to add in this backfin meat okay lightly mix this together with the egg with the mayo with the old bay okay now that that's mixed together evenly now we'll go ahead and grab the lump meat and this is the beauty this is the gem of the crab cakes we dropped those in and here's the deal lightly and i mean lightly fold that together just enough egg and mayo to bind it together and this is what we should be coming out with oh this looks amazing we're to make about six of these beautiful huh okay now the the idea the idea with the crab cakes was this i mixed together a little bit of the a little bit of the egg a little bit of the mayo just enough to bind this together so bread crumbs cracker crumbs i used like a butter cracker in this one but i had to let them kind of come together i had to let them tighten up because if i didn't when i put them in the pan they're just going to kind of fall apart now most people when they have crab cakes how have you guys had them exactly fried not frying these you're going to lose all that fantastic crap flavor okay so what we're going to do nice seasoned cast iron skillet a little olive oil cooking spray whatever floats your boat hold them together about baseball size don't worry about it they're not going to expand like cookies we'll drop one in the center now i've got the wood fired oven here right around 400 degrees and i've got a nice little tickle of flame well i will have a tickle flame going over the top so we're looking kind of for like a broiler action here preheat the oven then throw the broiler on just across the top okay so we take this slide it in grab a piece of wood and hope that it flames up look at that fantastic crab cakes lump crab meat oh i'm telling you outrageous and just enough just enough filler just to bind it we've got a nice toasted crab cake i've got the lump crab meat as well as the back bin this is from the blue crab just enough mixture with a little bit of egg and mayonnaise to bind it together i'll put a touch of the remoulade the key ingredient there of course being a little bit of old bay we'll throw that right on the side i'm gonna get a bite here comes roxy walking through you're not getting any all you taste is seafood all you taste is crab this broiling technique versus frying it no bread crumb on the outside of it and if you look in here if you've got to dig in you see all that lumpy crab meat all those big white pieces just going oh my gosh fantastic you\n"