Crab Cakes with Dill Pickle Remoulade

Crab Cakes with Dill Pickle Remoulade

Servings: 4
Preparation Time: 15 minutes + 30 minutes chilling
Cooking Time: 10 minutes

Ingredients:

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

Remoulade
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

Method:

1. Soak breadcrumbs in milk, squeeze dry and discard milk.
2. Mix breadcrumbs with crab, green onions, capsicum, celery, parsley, egg yolk, cayenne pepper and salt.
3. Form into 16 cakes, place on to a baking paper-lined plate, cover with plastic wrap and refrigerate for 30 minutes.
4. 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.
5. 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.
6. Heat a large non-stick frying pan over medium-high heat.
7. Add half the oil and cook half the crab cakes until golden, about 3 minutes each side. Drain on kitchen paper.
8. Repeat with remaining oil and crab cakes.
9. 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.