Prime Crab Cake Recipe
jumbo lump cake, tempura fried softshell crab, heirloom tomato, remoulade
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Ingredients
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Crab Cake
Tempura Fried Softshell Crab
Heirloom Tomato Salad
Remoulade Sauce
Method
Crab Cake Preparation
- 1
Mix the Ingredients
In a large bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, breadcrumbs, beaten egg, salt, and black pepper. Gently mix until just combined; be careful not to break the crab meat.
- 2
Form the Cakes
Using your hands, form the crab mixture into patties, about 1/2 inch thick. Place them on a baking sheet and refrigerate for at least 30 minutes to help them hold their shape.
Tempura Fried Softshell Crab Preparation
- 3
Prepare the Tempura Batter
In a mixing bowl, whisk together the tempura batter mix and cold water until smooth. The batter should be light and slightly runny.
- 4
Fry the Softshell Crabs
In a deep skillet or fryer, heat the oil to 350°F (175°C). Dip each cleaned softshell crab into the tempura batter, allowing the excess to drip off, and carefully place it in the hot oil. Fry for 3-4 minutes until golden brown and crispy. Remove and drain on paper towels.
Heirloom Tomato Salad Preparation
- 5
Remoulade Sauce Preparation
- 6
Prepare the Remoulade
In a small bowl, mix together the mayonnaise, Dijon mustard, chopped capers, lemon juice, and hot sauce to taste. Adjust seasoning as needed.
Assembly
- 7
Plate the Dish
On a serving plate, place a crab cake, top it with a tempura fried softshell crab, and serve with the heirloom tomato salad on the side. Drizzle the remoulade sauce over the crab cake and enjoy!
