Skinnymixer’s Maryland Crab Cakes with Remoulade (Copy)
Ingredients
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20 g cornichons or dill pickle
1 handful fresh flat leaf parsley leaves
1 clove garlic - peeled
150 g whole egg mayonnaise - or Creamy Mayonnaise
30 g Dijon mustard
2 tsp sweet paprika
1 tsp Tabasco sauce
10 g fresh lemon juice
1 tsp horseradish cream
1 tsp onion powder
1 tsp dried oregano leaves
½ tsp ground white pepper
½ tsp sugar
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50 - 150 g bread - (gluten-free if required) depending on crab, see notes
50 g celery - roughly chopped
1 handful fresh flat leaf parsley
50 g remoulade - or whole egg mayo if not making sauce
1 egg
1 tsp Worcestershire sauce
½ tsp salt
½ tsp celery salt
½ tsp sweet paprika
½ tsp ground white pepper
½ tsp onion powder
½ tsp garlic powder
250 g crab meat - see notes
Method
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Add bread to mixer bowl. Chop for 3-4 sec/speed 5/MC on. Set aside in a large bowl.
Without washing bowl, add cornichons, parsley and garlic from remoulade to mixer bowl. Chop for 3 sec/speed 9/MC on. Scrape bowl down and repeat once.
Add remaining remoulade ingredients to mixer bowl. Blend for 10 sec/speed 5/MC on. Scrape bowl down and repeat once. Set aside in fridge.
Without washing bowl, add celery and parsley and chop for 3 sec/speed 7/MC on.
Add 50 g of the reserved remoulade and except for the crab meat add all remaining ingredients. Combine for 10 sec/speed 4/MC on.
Remove mixture to the large bowl with the bread crumbs and add your crab meat. Fold it to combine.
Put mixture in the fridge for at least 1 hour then shape into 6 large, 8 medium or 12 small cakes.
When ready to cook, add a little bit of olive oil in a fry pan set to medium heat. Cook for 5-8 minutes each side or until golden brown. Serve with Remoulade.
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Depending on your crab meat, you may need 50-150 g bread crumb. If using fresh crab meat thats dry and chunky opt for 50 g. If using defrosted or drained pickled crab meat thats quite wet or paste like use 150 g.
Add bread to food processor and process to bread crumbs OR use half the amount of panko breadcrumbs. Set aside in a large bowl.
Finely chop cornichons, parsley and mince garlic from remoulade. Add to a bowl for sauce.
Add remaining remoulade ingredients to sauce bowl and combine well. Set aside in fridge.
Finely chop celery and parsley.
Add 50 g of the reserved remoulade and add all remaining ingredients except for the crab meat to the breadcrumbs and mix well.
Fold through crab meat gently.
Put mixture in the fridge for at least 1 hr then shape into 6 large, 8 medium or 12 small cakes.
When ready to cook, add a little bit of olive oil in a fry pan set to medium heat.
Cook for 5-8 min each side or until golden brown. Serve with Remoulade.
Notes
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Depending on your crab meat, you may need 50-150 g bread crumb. If using fresh crab meat that is dry and chunky opt for 50 g. If using defrosted or drained pickled crab meat that is quite wet or paste like use 150 g.
Dairy Free: If unable to find dairy-free horseradish cream, replace with ½ tsp Hot English Mustard.
Low Carb: Replace bread with almond flour, starting with the minimum amount and add as needed in Step 6 with remaining ingredients. Omit sugar. Use compliant sauces.
Paleo: Replace bread with almond flour, starting with the minimum amount and add as needed in Step 6 with remaining ingredients. Omit sugar. Use compliant sauces. Replace celery salt with 1/4 tsp salt and 1/8 tsp celery seed.
Low Fodmap: Use gluten-free bread. Replace garlic with 1 tsp garlic infused olive oil. Replace onion powder with dried chives. Omit garlic powder.
Vegetarian: Replace crab with 1 can chickpeas, drained, rinsed and lightly mashed.
Halved/Doubled: This recipe can be halved or doubled.
