BY Elizabeth Scafuri
PUBLISHED 8/10/2019
This recipe proves that eating at home can be just as elegant and delicious, but most importantly – CHEAPER than dining out! With a can of lump crab meat and a bag of salt and vinegar chips anyone can make these perfectly imperfect crab cakes!
Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 6 cakes (1-2 per person)
INGREDIENTS
REMOULADE
- 2/3 cup Mayonnaise (I like Avocado oil based)
- 1 TSP Dijon Mustard
- Juice of 1/2 Lemon
- 1 Green Onion/Scallion (finely chopped)*
- 1 TBSP capers (minced)**
- 1 TSP Paprika
- 1/4 TSP Garlic Powder
- 1/4 TSP Onion Powder
- 1/2 TSP Old Bay Seasoning
- 2 TBSP Fresh Parsley (chopped)***
- Salt and Pepper to taste
- Few drops of Tabasco (optional)
*1/4 Red Onion (minced) can be substituted
**If you don’t have or like capers, 1 TBSP of finely chopped Pickles or Conichons will work
***1 TBSP dried Parsley can be used instead
CRAB CAKES
- 1 16oz can Jumbo Lump or Lump Crab meat
- 2 TBSP Mayonnaise
- 1 TSP Dijon Mustard
- Juice of 1/2 Lemon
- 1/2 TSP Old Bay Seasoning
- 2 TBSP Fresh Parsley (chopped)*
- 1 1/4 cups crushed Salt and Vinegar Chips**
- Salt and Pepper to taste
*1 TBSP dried Parsley can be used instead
**Best way to get the chips perfectly crushed is to put them into a ziplock bag, press out the air, close it up, and smash them with a rolling pin or the back of a small skillet. Measure the cup once they are crushed, otherwise it won’t be enough to hold the crab cakes together.
Apple Fennel Slaw
- 2 cups Brussel Sprouts (grated or thinly sliced)
- 1 Apple (thinly sliced)*
- 1 medium Fennel Bulb (thinly sliced)**
- 1/3 cup Mayonnaise
- 2 TBSP Red Wine Vinegar***
- Salt and Pepper to taste
- Fennel Fronds (finely chopped) (Optional)
*I used a mandolin to get the best matchstick style apple slices but you can cut them by hand as well.
**The best way to slice fennel is by hand. Here’s a video to show you how!
**Apple Cider Vinegar can be substituted.
INSTRUCTIONS
- Preheat oven to 375 degrees.
- Mix all Remoulade ingredients in a small bowl until completely blended.
- Keep refrigerated until being used.
- Add all Crab Cake ingredients (except the chips) to a bowl.
- Mix thoroughly with a spoon or your hands.
- Add in the crushed chips and continue to mix.
- Form the Crab Cakes using a large spoon or ice cream scoop. Be careful not to mash them together like a burger – you want them to be firm but loose.
- Spray a baking sheet with non-stick spray and place the cakes, making sure they are spread out from each other.
- Bake for 15 minutes.
- After the timer goes off, broil on high for 3-5 minutes. Place the Cakes on the top oven rack about 5 inches away from the flame or hot coil. (This will give the Cakes a nice crust on top).
- While the Crab Cakes are cooking, make the Slaw, by putting all the Slaw ingredients into a large bowl and tossing until the Sprouts, Fennel, and Apple are fully coated in the dressing.
- Top with the saved Fennel Fronds and set aside.
- Plate the Crab Cakes with more chip crumbs, a side of the Remoulade and a healthy portion of the Slaw. Enjoy!!
Did you make this recipe? Please share any comments or suggestions below!
