Deep-Fried Dungeness Crab Cakes with Homemade Remoulade
Deep-Fried Dungeness Crab Cakes with Homemade Remoulade
Ingredients
For the Dungeness Crab Cakes
- 2 pounds Dungeness crab meat, freshly picked, shells removed
- 1 shallot, finely chopped
- 2 scallions, thinly sliced, white and light green parts
- 1 tablespoon olive oil
- 1/2 cup heavy cream
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 1 lemon, zested
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 cup rice flour
- 2 eggs, beaten for egg wash
- 1 1/2 cups panko breadcrumbs
- 6 cups vegetable oil, for deep frying
For the Homemade Remoulade
- 1 cup mayonnaise, full-fat
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon capers, finely chopped
- 1 tablespoon dill pickle relish
- 1/2 teaspoon hot sauce, such as Tabasco
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the Dungeness crab meat: If using whole crab, meticulously crack and pick 2 pounds of fresh Dungeness crab meat, ensuring all shell fragments are removed. Set aside in a large mixing bowl.
⏱️ 15 min
- 2
Make the Homemade Remoulade: In a medium bowl, combine mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, chopped capers, dill pickle relish, hot sauce, chopped parsley, smoked paprika, cayenne pepper, salt, and black pepper. Stir until well combined. Taste and adjust seasoning as needed. Cover and refrigerate until serving.
⏱️ 5 min
- 3
Sauté aromatics: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the finely chopped shallot and sliced scallions. Sauté for 3-5 minutes, or until softened and fragrant. Remove from heat.
⏱️ 5 min
- 4
Reduce cream: Pour 1/2 cup heavy cream into the same skillet. Bring to a gentle simmer, then reduce heat to low and cook, stirring occasionally, until the cream has thickened slightly (about 3-4 minutes). Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Remove from heat.
⏱️ 5 min
- 5
Combine crab cake mixture: Add the sautéed shallots and scallions, reduced cream mixture, fresh lemon zest, finely chopped parsley, and finely chopped chives to the bowl with the picked crab meat. Gently fold all ingredients together until just combined, being careful not to break up the crab meat too much. Do not overmix.
⏱️ 5 min
- 6
Form the crab cakes: Portion the crab mixture into 8-10 equal balls (about 1/4 cup each).
⏱️ 10 min
- 7
Bread the crab cakes: Set up a breading station with three shallow dishes: one with rice flour, one with beaten eggs, and one with panko breadcrumbs. Roll each crab ball first in rice flour, shaking off any excess. Then dip it into the egg wash, allowing excess to drip off. Finally, coat thoroughly with panko breadcrumbs, pressing gently to adhere. Use a 3-inch ring mold or your hands to press each breaded ball into a uniform, flat crab cake, about 1-inch thick.
⏱️ 10 min
- 8
Chill the crab cakes: Place the formed crab cakes on a baking sheet lined with parchment paper. Refrigerate for at least 1 hour to allow them to firm up, which helps prevent them from falling apart during frying.
⏱️ 60 min
- 9
Deep-fry the crab cakes: Preheat vegetable oil in a deep fryer or a large, heavy-bottomed pot to 365°F. Carefully lower 2-3 crab cakes into the hot oil, ensuring not to overcrowd the fryer. Fry for 3-4 minutes per side, or until golden brown and crispy. Use a slotted spoon to transfer the fried crab cakes to a wire rack set over a baking sheet to drain excess oil. Repeat with remaining crab cakes.
⏱️ 10 min•🌡️ 365
- 10
Finish in the oven: Preheat your oven to 325°F. Transfer the fried crab cakes to a clean baking sheet. Bake for 5 minutes to ensure they are heated through to the center.
⏱️ 5 min•🌡️ 325
- 11
Serve: Arrange the deep-fried Dungeness crab cakes on a serving platter. Serve immediately with the homemade remoulade sauce for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Deep-Fried Dungeness Crab Cakes with Homemade Remoulade
Ingredients
For the Dungeness Crab Cakes
- 2 pounds Dungeness crab meat, freshly picked, shells removed
- 1 shallot, finely chopped
- 2 scallions, thinly sliced, white and light green parts
- 1 tablespoon olive oil
- 1/2 cup heavy cream
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- 1 lemon, zested
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 cup rice flour
- 2 eggs, beaten for egg wash
- 1 1/2 cups panko breadcrumbs
- 6 cups vegetable oil, for deep frying
For the Homemade Remoulade
- 1 cup mayonnaise, full-fat
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon capers, finely chopped
- 1 tablespoon dill pickle relish
- 1/2 teaspoon hot sauce, such as Tabasco
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the Dungeness crab meat: If using whole crab, meticulously crack and pick 2 pounds of fresh Dungeness crab meat, ensuring all shell fragments are removed. Set aside in a large mixing bowl.
⏱️ 15 min - 2
Make the Homemade Remoulade: In a medium bowl, combine mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, chopped capers, dill pickle relish, hot sauce, chopped parsley, smoked paprika, cayenne pepper, salt, and black pepper. Stir until well combined. Taste and adjust seasoning as needed. Cover and refrigerate until serving.
⏱️ 5 min - 3
Sauté aromatics: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the finely chopped shallot and sliced scallions. Sauté for 3-5 minutes, or until softened and fragrant. Remove from heat.
⏱️ 5 min - 4
Reduce cream: Pour 1/2 cup heavy cream into the same skillet. Bring to a gentle simmer, then reduce heat to low and cook, stirring occasionally, until the cream has thickened slightly (about 3-4 minutes). Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Remove from heat.
⏱️ 5 min - 5
Combine crab cake mixture: Add the sautéed shallots and scallions, reduced cream mixture, fresh lemon zest, finely chopped parsley, and finely chopped chives to the bowl with the picked crab meat. Gently fold all ingredients together until just combined, being careful not to break up the crab meat too much. Do not overmix.
⏱️ 5 min - 6
Form the crab cakes: Portion the crab mixture into 8-10 equal balls (about 1/4 cup each).
⏱️ 10 min - 7
Bread the crab cakes: Set up a breading station with three shallow dishes: one with rice flour, one with beaten eggs, and one with panko breadcrumbs. Roll each crab ball first in rice flour, shaking off any excess. Then dip it into the egg wash, allowing excess to drip off. Finally, coat thoroughly with panko breadcrumbs, pressing gently to adhere. Use a 3-inch ring mold or your hands to press each breaded ball into a uniform, flat crab cake, about 1-inch thick.
⏱️ 10 min - 8
Chill the crab cakes: Place the formed crab cakes on a baking sheet lined with parchment paper. Refrigerate for at least 1 hour to allow them to firm up, which helps prevent them from falling apart during frying.
⏱️ 60 min - 9
Deep-fry the crab cakes: Preheat vegetable oil in a deep fryer or a large, heavy-bottomed pot to 365°F. Carefully lower 2-3 crab cakes into the hot oil, ensuring not to overcrowd the fryer. Fry for 3-4 minutes per side, or until golden brown and crispy. Use a slotted spoon to transfer the fried crab cakes to a wire rack set over a baking sheet to drain excess oil. Repeat with remaining crab cakes.
⏱️ 10 min•🌡️ 365 - 10
Finish in the oven: Preheat your oven to 325°F. Transfer the fried crab cakes to a clean baking sheet. Bake for 5 minutes to ensure they are heated through to the center.
⏱️ 5 min•🌡️ 325 - 11
Serve: Arrange the deep-fried Dungeness crab cakes on a serving platter. Serve immediately with the homemade remoulade sauce for dipping.