Easy Homemade Crab Cakes with Caper Remoulade
These easy homemade crab cakes are insanely good because they have very little "filler". The perfect treat to make as an appetizer or as a main dish with a side salad. Make sure you double or triple the recipe because they always disappear fast! I make these every Christmas Eve for our celebration of the Seven Fishes with our friends, the Titos. I hope you love them as much as we do!
Equipment
- sheet pan
- parchment paper
- skillet
- ice cream scoop
- food processor
Ingredients
- 1 lb crab meat
- 3/4 lb sole or cod fillet steam in water and lemon juice to just flaky but do not overcook
- 4 scallions minced
- 2 large eggs
- 6 TBS avocado oil or olive oil mayonnaise see my recipe for homemade mayo
- 1/4 tsp paprika
- 1/2 tsp Old Bay Seasoning
- 1/2 tsp dry mustard
- 1 cup gluten free or keto bread crumbs about 3 slices of bread if you are making your own (if you eat keto use keto bread) or GF Panko
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 TBS ghee for cooking
- arugula and or spring greens for serving
Caper Remoulade:
- 3/4 cup avocado oil or olive oil mayonnaise or use my homemade mayo
- 1-2 cloves garlic
- 1 1/2 TBS parsley
- 1 1/2 TBS chives
- 1/2 tsp anchovy paste
- 3 tsp lemon juice
- 1/3 cup capers
Instructions
- Combine the crab meat, steamed sole or cod, scallions, eggs and seasoning in a large bowl. Create a well in the center and add the egg and mayonnaise and 4 tbsp of the keto bread crumbs or Panko. Mix well with a fork, until fully incorporated. Pour the remainder of the 1 cup of keto breadcrumbs or Panko into a shallow pan or dish.
- Using an ice cream scoop, form the mixture into 2 inch round balls. Each crab cake will be about 2.5 ounces. RolI the crab balls in the bread crumbs until coated completely and form a disk shape using your hands. Refrigerate the coated crab cakes until you are ready to cook and serve.
- Melt 2 tbsp ghee in a 12” skillet on medium heat. Gently place the crab cakes into the pan and cook for about 2 minutes on each side, or until golden brown.
- Serve immediately on a bed of arugula or spring greens and topped with Caper Remoulade.
Caper Remoulade:
- In a food processor, mix mayo, garlic, parsley, chives, anchovy paste, lemon juice. Blend well.
- At this point you may either add the capers and blend them too for a smoother dip or remove the dip to a bowl and stir in the whole capers. Either way this remoulade is delicious!