Crispy on the outside, tender sweet crabby goodness on the inside, crab cakes may seem intimidating, but they really are so simple. My special twist on this is the Gochujang, which is a slightly spicy Asian dipping sauce, compared to ketchup. If Gochujang scares you, use ketchup, but I urge you to try it. Crab cakes are great over a salad or even on a buttered and toasted roll as a sandwich. Whether for a cocktail party appetizer or a weekday lunch, crab cakes are a wonderfully flavorful and easy dish to prepare.
1 egg, beaten
1 tablespoon dijon mustard
1 tablespoon worcestershire sauce
hot sauce, to taste
1 lb. lump crab meat
1 cup saltine crackers, finely crushed
3 tablespoons olive or vegetable oil
1/3 cup mayonnaise
1 tablespoon Gochujang sauce
1 tablespoon capers
1 tablespoon relish
2 teaspoons dijon mustard
juice of 1/2 lemon
salt and pepper
In a small bowl, combine the egg, dijon, worcestershire sauce, hot sauce, and salt and pepper.
In a separate bowl, gently combine the crab meat and crushed crackers.
Add the egg mixture to the crab mixture and fold gently until just combined.
Cover and refrigerate for at least one hour or up to 12 hours.
In a large frying pan, heat oil over medium-low heat.
Spoon the crab mixture, about the size of a golf ball, and gently place into the pan.
Gently flatten into a patty shape with a spatula and cook for 2-3 minutes per side, or until golden brown. Drain on paper towel to remove excess oil.
To make the Remoulade sauce, combine the mayonnaise, Gochujang, capers, relish, dijon, and lemon juice. Season with salt and pepper to taste. Store in an airtight container.
Arrange the crab cakes over mixed greens or arugula and drizzle with the sauce. Serve immediately.
Servings: 6-8 cakes