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
gherkins or cornichons, finely diced
shallot, finely diced
rib of celery, finely diced
garlic cloves, minced
In This Recipe
For the IPA crab cakes:
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.
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:
Mix all ingredients together. Let sit in the refrigerator until ready to use.