Crab Cake Recipe
Canadian rock crab, smoky remoulade, arugula, citrus vinaigrette + micro radish
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Ingredients
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Crab Cakes
Smoky Remoulade
Citrus Vinaigrette
Garnish
Method
Crab Cakes Preparation
- 1
Mix Ingredients
In a large bowl, combine crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, green onions, salt, and black pepper. Mix gently until well combined.
- 2
Form Patties
Shape the mixture into patties, about 2 inches in diameter, and place them on a baking sheet.
- 3
Chill
Refrigerate the patties for at least 30 minutes to firm up.
- 4
Smoky Remoulade Preparation
- 5
Combine Ingredients
In a small bowl, whisk together mayonnaise, smoked paprika, lemon juice, garlic, capers, parsley, salt, and black pepper. Adjust seasoning if necessary and refrigerate until ready to serve.
Citrus Vinaigrette Preparation
- 6
Mix Vinaigrette
In a small bowl, whisk together olive oil, orange juice, lemon juice, honey, salt, and black pepper until well combined. Adjust seasoning to taste.
Assembly
- 7
Plate the Dish
On a plate, create a bed of arugula, place the crab cakes on top, drizzle with citrus vinaigrette, and add micro radish for garnish. Serve with smoky remoulade on the side.