MAINE PEEKYTOE CRAB CAKES RECIPE

Maine Peekytoe Crab Cakes Recipe image

Provided by jenkid

Number Of Ingredients 19

Crab Cakes:
4 Tbls unsalted butter
11/2 cups fine bread crumbs
1 Tbls kosher salt
1 tsp freshly ground pepper
1 lb Maine crab meat; or any fresh crab meat
3/4 cup sour cream
1/2 cup lemon juice
1/2 About 1/2 cup all pourpose flour, plus additional for coating
3 tbls vegetable oil
Remoulade sauce:
2 cups mayonaise
1 tbls whole grain mustard
1 tbls dijon mustard
3 tbls gherkins, fine chopped
1 tbls sriracha
2 tbls sherry vinegar
1 tsp Spanish paprika
3 tbls minced shallot

Steps:

For sauce: Whisk ingredients together in a mixing bowl. For Crab Cakes: Melt the butter in a large saute pan over medium heat. Add the bread crumbs, salt & pepper and stir with a large spoon until the butter is fully incorporated. Remove from the heat and let cool. Place the crabmeat in a large bowl and pick through it removing any bits of shell. Add the lemon juice to the crabmeat and toss. Mix in the sour cream, 1/2 cup flour, and the bread crumbs. Form the crab mixture into 6 hamburger size patties, each about 1/2 inch thick. (If the mixture seems too wet, add a little more flour.) Coat each crab cake with flour. Warm the vegetable oil in a large saute pan over medium-high heat until hot. Add the crab cakes and cook until very brown, about 2 minutes on each side. Place one crab cake onto each of the warm plates. Garnish with a dollop of remoulade.