These savory crab cakes have been on the menu since Flying Fish Cafe opened in 1996. If you want to serve them as a main course, just make them larger, and you'll have enough to serve four to six guests.
Yield: 28 small crab cakes.
6 cups soft fresh bread crumbs, divided
1 lb. lump crabmeat, picked over
1/2 cup each, finely chopped: red onion, red and green bell peppers, green onions
1/2 cup mayonnaise
1 poblano chili seeded, and minced
4 large egg yolks
2 Tblsp lemon juice
1 Tblsp chopped fresh parsley
1 3/4 tsp salt, or to taste
1 1/4 tsp ground pepper, or to taste
1/2 tsp cayenne pepper, or to taste
1 cup all-purpose flour
5 large eggs
1/2 cup vegetable oil for frying
2 tsp each: ancho chili powder and water
1 1/2 cups mayonnaise
1/4 cup each: finely chopped red onion and dill pickles
2 tablespoons each: drained and chopped capers, finely chopped flat-leaf parsley, finely chopped fresh tarragon, snipped fresh chives and lemon juice
1/4 tsp each: salt and cayenne pepper, or to taste
1. For the chili remoulade, combine chili powder with water and let stand for 10 minutes. Combine chili mixture with mayonnaise, onion, pickles, capers, parsley, tarragon, chives, lemon juice, salt and cayenne pepper. Cover and chill.
2. For cakes, stir 2 cups crumbs, crab, onions, bell peppers, mayonnaise, chili, yolks, lemon juice, parsley, 3/4 teaspoon salt, 1/4 teaspoon ground pepper and cayenne pepper.
3. Form 28 crab cakes, using about 2 tablespoons crab mixture for each and shaping to about 11/2 inches in diameter.
4. On plate, stir flour and remaining 1 teaspoon salt and 1 teaspoon pepper. In shallow bowl, with fork, lightly beat eggs. Place remaining bread crumbs on plate. Dip each crab cake into flour, shaking off excess, then into egg, shaking off excess, and finally into bread crumbs, shaking off excess. Place cakes on wire rack.
5. In skillet, heat 1/4 cup oil over medium-high heat. Fry cakes, in batches, cooking 3-4 minutes on each side, or until golden and crisp. Remove with slotted spoon and drain on paper towels; keep warm. Add more oil as necessary. Serve with remoulade.
American dish comprised of a crab meat patty and various other ingredients such as breadcrumbs, milk, eggs, onions, and seasonings. Occasionally other ingredients such as red or green peppers are added, at which point the cake is then sautéed, baked, or grilled, and then served. Crab cakes are traditionally associated with the area surrounding the Chesapeake Bay, in particular the state of Maryland.
The two most common styles of Maryland crab cakes are known as Boardwalk, and Restaurant. Boardwalk crabcakes are typically deep fried and breaded, and are often filled with stuffing of various sorts and served on a hamburger bun. Restaurant crab cakes, which are sometimes called gourmet crab cakes, are served with no filler, and are composed of all-lump crab meat served on a platter or open faced sandwich. Many restaurants that offer Maryland Crab Cakes will offer to have the cakes fried or broiled. Broiled crab cakes are lower in fat and healthier.
Meat from any species of crab may be used, although the meat of the blue crab, whose native habitat includes the Chesapeake Bay, is traditional.