Crab Cakes

Ingredients

16 oz Lump crab meat pre-picked or fresh

1/2 cup Mayonnaise

1 tbsp Mustard, preferably Dijon

1 tbsp Worcestershire sauce

2 tsp Hot sauce

1 Lemon zest from one lemon

1 tsp Sea salt

Black pepper to taste

1 Egg, large

3/4 cup Panko bread crumbs or crushed saltine crackers

1/4 cup Oil, canola or peanut for frying

1 Egg yolk for French remoulade

2 tsp Dijon mustard for French remoulade

1 Lemon juice from one lemon, for French remoulade

Salt and pepper to taste, for French remoulade

3/4 cup Neutral tasting oil like canola for French remoulade

3 1/2 tbsp Finely chopped pickles or cornichons for French remoulade

1 Finely chopped shallot for French remoulade

2 Garlic cloves, crushed for French remoulade

2 Anchovy fillets for French remoulade

1/2 bunch Chives, finely chopped for French remoulade

Lemon cheeks for serving

Equipment

Medium-sized bowl

Whisk

12-inch skillet

Stove

Directions

Take them out of the pan and drain on a plate.

Get a medium-sized bowl and add 110 grams of mayonnaise, 15 grams of mustard, 15 grams of Worcestershire sauce, 10 grams of hot sauce, the zest of one lemon, 5 grams of sea salt, and black pepper to taste.

Whisk the ingredients together until thoroughly combined.

Whisk in one large egg.

Toss in the crab meat and carefully fold it together, keeping the chunks intact.

Add 45 grams of panko bread crumbs or crushed saltine crackers.

Mix until thoroughly combined, being gentle to maintain crab chunks.

Form the mixture into eight even patties.

Get a 12-inch skillet, add 60 milliliters of oil, place it on your stove, and set the heat to medium-high.

Once the oil is shimmering and hot, shallow fry the patties in batches to avoid overcrowding for three to four minutes or until beautifully crispy brown.

Flip and shallow fry for an additional three to four minutes.

For French remoulade, start with a medium-sized bowl, add one egg yolk, 10 grams of Dijon mustard, the juice of one lemon, and salt and pepper to taste.

Whisk all ingredients together and while constantly whisking, slowly stream in 180 milliliters of neutral tasting oil.

Add 35 grams of finely chopped pickles or cornichons, one finely chopped shallot, two crushed garlic cloves, and two anchovy fillets.

Chop and spread the garlic and anchovies with a flat side of a knife over and over until you get a paste.

Add garlic anchovy paste to remoulade along with finely chopped chives, and salt and pepper to taste.

Serve the crab cakes with remoulade and lemon cheeks on the side.