Crab Cake Recipe
Canadian rock crab, smoky remoulade, arugula, citrus vinaigrette + micro radish
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Ingredients
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Crab Cakes
Smoky Remoulade
Citrus Vinaigrette
Garnish
Method
Crab Cakes Preparation
Mix Ingredients
In a large bowl, combine crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, green onions, salt, and black pepper. Mix gently until well combined.
Form Patties
Shape the mixture into patties, about 2 inches in diameter, and place them on a baking sheet.
Chill
Refrigerate the patties for at least 30 minutes to firm up.
Smoky Remoulade Preparation
Combine Ingredients
In a small bowl, whisk together mayonnaise, smoked paprika, lemon juice, garlic, capers, parsley, salt, and black pepper. Adjust seasoning if necessary and refrigerate until ready to serve.
Citrus Vinaigrette Preparation
Mix Vinaigrette
In a small bowl, whisk together olive oil, orange juice, lemon juice, honey, salt, and black pepper until well combined. Adjust seasoning to taste.
Assembly
Plate the Dish
On a plate, create a bed of arugula, place the crab cakes on top, drizzle with citrus vinaigrette, and add micro radish for garnish. Serve with smoky remoulade on the side.
