Crispy Crab Cakes (Brian Boitano) |
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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 6 |
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Ingredients:
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 |
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 |
Directions:
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.
2. 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.
3. 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.
4. Sweet and Tangy Remoulade:
5. In a small bowl whisk together all of the remoulade ingredients and set aside until ready to use.
6. Salad:
7. 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.
8. To Serve:
9. Divide the salad equally between 6 plates. Top with a crab cake, drizzle with remoulade and serve.
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