These may be served as passed hors d’oeuvres or served as a first course (perhaps with a handful of very lightly dressed greens)—either way, they are sure to be a hit.
Yield:22-24 crab cakes
Ingredients
INGREDIENTS
Canola Oil
chopped fresh chives
Dijon Mustard
drained capers
Egg
finely chopped fresh shallot
fresh breadcrumbs
freshly ground black pepper
Grated fresh lemon zest
hot pepper sauce
lump crabmeat
Mayonnaise
Remoulade:
Salt
unsalted butter
Directions
DIRECTIONS
Place the crab in a large bowl. In a separate bowl whisk together the mayonnaise, mustard, egg, chives, salt, and pepper. Pour mayonnaise mixture over crab
Place additional breadcrumbs in a bowl. Working one at a time, drop a slightly rounded tablespoon of crab mixture into the breadcrumbs. Roll crab around to coat then form into a cake slightly large than a quarter, about 3/4-inch thick. Place on a baking sheet and repeat with remaining crab and breadcrumbs. Chill crab cakes 30 minutes.
For the sauce, combine the mayonnaise, shallot, chives, capers, zest, and hot pepper sauce in a bowl. Refrigerate until ready to use.
Melt 2 tablespoons butter with 1 tablespoon oil in a large nonstick skillet over medium heat. When the foam subsides add 1/2 of the crab cakes and cook, turning once, until golden and hot, 4 minutes per side. Transfer to a serving platter. Melt the remaining 1 tablespoon butter with oil and cook remaining crab cakes. Top each with a little remoulade and serve.
