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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
Food52 Review: 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
Makes 8 crab cakes
For the IPA crab cakes:
- 16 ounces lump crab meat
- 1 egg, lightly beaten
- 1/4 cup sliced scallions
- 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
- 1/4 cup mayonnaise
- 2 1/2 cups fresh bread crumbs
- Canola oil, for frying
- Panko Bread Crumbs, for coating
- 8 slider buns, lightly toasted
- 4 ounces frisée, rinsed and dried
- 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:
- 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
- 3 tablespoons scallions, chopped
- 3 tablespoons chopped parsley
- 1 lemon, juiced
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- Mix all ingredients together. Let sit in the refrigerator until ready to use.
- Your Best Recipe for the Shore Contest Finalist!