Crab Cake with Fried Caper Remoulade

Golden, crispy, and packed with sweet, succulent crab, our handcrafted crab cakes are a bite of coastal indulgence. But the real magic happens with our Fried Caper Remoulade—a rich, tangy, and briny twist on the classic sauce, made with our premium oils and vinegars. Each bite delivers a perfect balance of crunch, creaminess, and bold flavor that will transport your taste buds straight to a seaside bistro. Whether served as an elegant appetizer or the star of your dinner table, this dish is a showstopper!

Makes 6 large crab cakes

Ingredients:

For Crab Cakes:

1 LB Crab Meat

2 Eggs, whisked

1 Cup Ritz Crackers (yes you read that correctly, we've tested many binders), crushed - keeping some bigger pieces

1 TBS Dijon Mustard (we like our Creamy Garlic Mustard found in the store)

1 TBS Onion & Spice Dipper, Divided

4 TBS Mayonnaise

2 tsp Worcestershire Sauce

2 TBS Fresh Herbs, we like a mix of parsley and chives - finely chopped

3 Green Onions, sliced very thin both green & white parts

2 Stalks of Celery, finely minced

1/2 Cup Panko Bread Crumbs

1/4 Cup Avocado Oil

Fried Caper Remoulade Ingredients:

I was once at market and had the pleasure of meeting Martha Stewart. She was teaching a cooking class. We told her we love her wine and sell it at our store in Lewiston, Idaho and then she taught me the most fabulous salad secret....fried capers.

1/4 Cup of Capers, drained and dried well

1/8 Cup Avocado Oil

1 Small Dill Pickle, chopped and diced into small chunks

2 TBS Chives, sliced thin

2 TBS Parsley, chopped fine

1 TBS Fresh Dill, chopped fine (1 tsp dried works too)

1 Cup Mayo

1 Lemon, Zest Only

Salt & Pepper

1 TBS Meyer Lemon Balsamic

1 TBS Tuscan Herb EVOO

For Mixed Greens:

2 Cups Arugula

2 TBS Tuscan Herb EVOO

1 TBS Meyer Lemon

Salt & Pepper

Directions

Crab Cakes:

1. Preheat oven to 400. Mix panko with half of the onion and spice dipper, salt and pepper and set aside in a flat bowl or plate.

2. In a large mixing bowl combine the eggs, celery, crackers, mayonnaise, mustard, onion & spice dipper, Worcestershire sauce, herbs, green onion, salt, and mix together. Fold the crab meat, folding it in lightly without breaking it up. Keep these a bit chunky!

3. Heat pan of Avocado Oil on medium and shape into 6 1-11/2 cup size patties and dredge in your panko bread crumbs.

4. Once the oil glistens add your crab cakes and cook 2-3 minutes until golden brown. Drain on paper towel and transfer to a cookie sheet and bake in your oven for 4-5 min per side to finish the baking.

5. Make Fried Caper Remoulade: Heat your pan with the Avocado Oil and fry the capers for about 5 min and drain. To make the sauce combining all ingredient's including about 3/4 of the capers and mixing well.

6. Toss your greens with Tuscan Herb and Meyer Lemon Balsamic salt & pepper. Place your crabcake on the greens & top with your fried caper sauce and garnish with remaining capers. ENJOY!