Crab Cake Dinner Recipe

Prepare mixture

In a large bowl combine 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon lemon juice and the lightly beaten egg. Whisk until smooth. Fold in the finely minced shallot, 2 tablespoons chopped parsley, 1 teaspoon Old Bay, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Add crab and binder

Gently fold in 10 oz lump crabmeat and 1 cup panko breadcrumbs, taking care to keep some lumps of crab intact. Mix just until combined — do not overwork or the cakes will be dense. If mixture seems too wet, add up to 2 tablespoons extra panko.

Form cakes

Divide mixture into two equal portions for large cakes (or four for small). Using lightly oiled hands, form patties about 3/4–1 inch thick. Press the flat faces into 1/2 cup extra panko (or flour) to lightly coat for a crisp exterior.

Chill

Place formed cakes on a tray, cover loosely with plastic wrap, and chill in the refrigerator for 30 minutes to firm up (this helps them hold when frying).

Cook

Heat a large skillet over medium heat and add 2 tablespoons vegetable oil and 1 tablespoon unsalted butter. When the butter is foaming and oil shimmers, add the crab cakes without crowding. Cook 3–4 minutes per side until golden brown and heated through (internal temp ~145°F/63°C). Add remaining 1 tablespoon butter to the pan during the last minute and baste the tops for color. Transfer to a warm plate and tent with foil while finishing other components.

Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add the diced smoked sausage and sauté 2–3 minutes until it begins to brown and releases some fat.

Add the finely diced onion, diced green pepper and 1 minced garlic clove. Sauté another 2–3 minutes until vegetables are softened and fragrant.

Stir in 1 cup long-grain rice and toast briefly for 1 minute so grains are coated with oil. Add 1/2 cup tomato sauce, 2 cups chicken stock, 1/2 teaspoon salt and 1/8 teaspoon cayenne. Stir to combine and bring to a gentle simmer.

Reduce heat to low, cover tightly and cook undisturbed for 18–20 minutes, until rice is tender and liquid absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork before serving.

Bring a pot of salted water to a boil. Add broccoli florets and baby carrots and blanch 2–3 minutes until bright and just tender (they should still have a slight bite).

Drain well and toss immediately with 1 teaspoon butter, 1/4 teaspoon salt and a pinch (1/8 tsp) freshly ground black pepper. Keep warm until plating.

In a bowl whisk together 3/4 cup yellow cornmeal, 1/4 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon sugar and 1/2 teaspoon salt. Stir in 1 tablespoon finely chopped scallion.

Whisk in 1/2 cup buttermilk and the beaten half egg to form a thick batter. If too thick, add up to 1 tablespoon more buttermilk.

Heat about 1 cup vegetable oil in a deep skillet to 350°F (175°C). Using two spoons or a small scoop, drop tablespoon-sized mounds of batter into the hot oil without crowding. Fry 2–3 minutes, turning once, until deep golden brown and cooked through.

Transfer hushpuppies to paper towels to drain and season immediately with a light sprinkle of salt. Keep warm.

In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon Creole mustard, 2 tablespoons pickle relish, 1 teaspoon chopped capers, 1 teaspoon hot sauce, 1 teaspoon paprika, 1 teaspoon lemon juice, 1/2 teaspoon garlic powder, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk until smooth and taste; adjust heat or acidity with more hot sauce or lemon juice if desired.

Chill remoulade at least 15 minutes to let flavors meld. Bring to near room temperature before serving for best flavor.

On each plate place a scoop of Savannah red rice. Arrange the two crab cakes alongside the rice (or one per plate if splitting). Add a portion of the blanched vegetables and 3–4 hushpuppies.

Spoon 2–3 tablespoons house remoulade on the plate or serve in a small ramekin. Garnish crab cakes with chopped parsley and a lemon wedge. Serve immediately while crab cakes are hot and hushpuppies are crisp.