Author Notes
This is a perfect classic crab cake served on a toasted slider bun with spicy remoulade and frisée. I cannot think of a better dish to take to the shore! —Jenny Goycochea
Test Kitchen Notes
WHO: Jenny Goycochea's only been a member of Food52 for three months, but she already has two finalist recipes under her belt.
WHAT: A delicious way to eat crab, hold the seafood cracker.
HOW: Bypass the Old Bay and draft beer on the side of your boiled crab, and put them directly into your crab cake, along with Dijon, mayonnaise, scallions, and egg to bind it all together. Stick it on a slider bun, slather it in homemade remoulade, and find a sunny spot by the water to eat it.
WHY WE LOVE IT: This recipe is proof that crab cakes shouldn't be restricted to seafood restaurant menus—make these at home in a matter of minutes for a casual weeknight dinner, or bring them along with you to summer barbecues. They won't last long, but they'll make a lasting impression. —Kate Robertson
Ingredients
- For the IPA crab cakes:
-
16 ounces
lump crab meat
-
1
egg, lightly beaten
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1/4 cup
sliced scallions
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2 teaspoons
Old Bay Seasoning, plus more to taste
-
1/2 teaspoon
salt
-
1/2 teaspoon
pepper
-
4 tablespoons
your favorite IPA beer
-
2 teaspoons
Dijon mustard
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1/4 cup
mayonnaise
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2 1/2 cups
fresh bread crumbs
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Canola oil, for frying
-
Panko Bread Crumbs, for coating
-
8
slider buns, lightly toasted
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4 ounces
frisée, rinsed and dried
- For the spicy remoulade:
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3/4 cup
mayonnaise
-
1 1/2 tablespoons
whole grain or Dijon mustard
-
3 tablespoons
gherkins or cornichons, finely diced
-
1
shallot, finely diced
-
1
rib of celery, finely diced
-
2
garlic cloves, minced
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3 tablespoons
scallions, chopped
-
3 tablespoons
chopped parsley
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1
lemon, juiced
-
1/2 teaspoon
salt
-
1/2 teaspoon
cayenne pepper
Directions
- For the IPA crab cakes:
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Gently fold the lump crab meat with all the ingredients. Add extra Old Bay Seasoning as desired.
-
Using a 2 1/2 inch ring mold (or your hands) shape the crab cakes. Place them on a parchment-lined baking sheet and refrigerate for 1 hour.
-
Heat 4 tablespoons of oil in a non-stick skillet. Remove the crab cakes from the refrigerator, coat both sides in panko bread crumbs, pressing the crumbs into the crab cake. Once the oil is shimmering, gently place the crab cakes in the pan without overcrowding them. Fry the crab cakes for 3 to 5 minutes on each side, or until very golden brown, remove from the pan and set aside.
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To assemble the sliders, place the crab cake on the toasted bun, top with frisée, smother the bun top with remoulade (see recipe below) and enjoy!
- For the spicy remoulade:
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Mix all ingredients together. Let sit in the refrigerator until ready to use.
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