Crab Cakes with Dill Pickle Remoulade
Preparation Time: 15 minutes + 30 minutes chilling
Cooking Time: 10 minutes
¾ cup (45g) fresh breadcrumbs (see notes)
¼ cup milk
225g raw crabmeat, well drained
2 green onions, finely sliced
½ red capsicum, finely chopped
1 stalk celery, finely chopped
1 tablespoon finely chopped flat-leaf parsley
1 egg yolk
1/8 teaspoon cayenne pepper
1 tablespoon extra virgin olive oil
Lemon wedges, to serve
1 clove garlic
2 egg yolks
1 teaspoon American mustard
160ml mild-flavoured extra virgin olive oil
2 tablespoons finely chopped dill pickles
Lemon juice, to taste
Salt flakes and freshly ground black pepper, to taste
2 tablespoons capers
- Soak breadcrumbs in milk, squeeze dry and discard milk.
- Mix breadcrumbs with crab, green onions, capsicum, celery, parsley, egg yolk, cayenne pepper and salt.
- Form into 16 cakes, place on to a baking paper-lined plate, cover with plastic wrap and refrigerate for 30 minutes.
- Meanwhile, make Remoulade: place garlic, egg yolks and mustard in a food processor and process until pale yellow. Slowly drizzle in oil, drop by drop until all except for 1 tablespoon is incorporated and the remoulade thickens. Stir in dill pickles, salt and pepper.
- Heat remaining oil in a small saucepan. Pat the capers dry with kitchen paper and fry in hot oil for a minute or so, until crisp. Remove and drain on paper towel until cool, then stir into the remoulade. Taste and adjust the flavour with lemon juice if needed.
- Heat a large non-stick frying pan over medium-high heat.
- Add half the oil and cook half the crab cakes until golden, about 3 minutes each side. Drain on kitchen paper.
- Repeat with remaining oil and crab cakes.
- Serve crab cakes with remoulade and an extra wedge of lemon, if desired.
Lyndey’s Note: To make fresh breadcrumbs, pulse day-old bread in a food processor until finely crumbed.