Best Tyler Florences Ultimate Crab Cake Recipes

The Ultimate Crab Cakes with Remoulade image

Provided by Tyler Florence

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 24

2 pounds russet potatoes, cut into 1-inch cubes
1 cup whole milk
2 garlic cloves, smashed
1/4 bunch fresh thyme sprigs
2 bay leaves
1/2 teaspoon whole black peppercorns
1 pound fresh jumbo lump crabmeat
2 teaspoons salt
2 tablespoons unsalted butter
1/2 bunch fresh chives, finely chopped
3 cups bread crumbs
5 tablespoons vegetable oil, for frying
Lemon slices, for garnish
Green salad, as accompaniment
Remoulade, recipe follows
2 cups mayonnaise
1 teaspoon Dijon mustard
2 tablespoons cornichons or sour gherkins, minced
3 tablespoons capers, minced
1 garlic clove, minced
2 tablespoons chopped parsley leaves
1 tablespoon chopped tarragon leaves
1 1/2 anchovies, minced
Several dashes hot pepper sauce

Steps:

Put potatoes in a large pot and cover with cold water. Add salt and bring to the boil, uncovered. Simmer for about 20 minutes until there is no resistance when a fork is inserted.
Drain the potatoes and make sure they are dry. Mash them in a large bowl until all there are no lumps.
While the potatoes are cooking, heat the milk, garlic, thyme, bay leaves, peppercorns and 1 tablespoon of butter in a large saucepan over a medium heat. Do not let it boil. Using a sieve, strain the milk and herbs into the potatoes and mix thoroughly. Add the chopped chives and season with salt and pepper.
Check crabmeat for pieces of shell. Cover with cling-film and leave in the refrigerator until ready to use. Remove and fold carefully into the potatoes. Using your hands shape the mixture into medium sized patties, taking care to flatten out the centers and smooth out the top.
Roll them in bread crumbs and shake off excess.
Coat a large non-stick skillet with a 1/4-inch of oil and heat over a medium heat until it begins to smoke slightly. Pan-fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula. Remove from pan and serve on a large flat dish with Remoulade.
Garnish with slices of lemon and serve with a green salad.
Mix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving.
Yield: 6 servings

Crab Cakes image

Provided by Tyler Florence

Categories appetizer

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 20

12 ounces Dungeness crabmeat, cooked
5 ounces fresh sourdough bread crumbs
1 egg white
2 tablespoons mayonnaise
1/2 tablespoon sambal
2 tablespoons chopped fresh chives
1 lemon, juiced
Salt and pepper, to taste
3 tablespoons vegetable oil
1 bunch arugula, washed and trimmed
Brown Butter-Tomao Vinaigrette, recipe follows
4 tablespoons unsalted butter, divided
1 shallot, minced
2 bay leaves
4 tomatoes, peeled, seeded and chopped
1 orange, juiced
2 tablespoons chopped fresh chives
1 tablespoon sherry
1/4 cup extra-virgin olive oil
Salt and pepper, to taste

Steps:

In a mixing bowl, combine the crab meat with the bread crumbs. Add the egg white, mayonnaise, sambal, chives, and lemon juice. Season with salt and pepper. Fold the ingredients gently but thoroughly, taking care not to mash the crabmeat. Shape the mixture into 4 uniform patties; they should be moist and just hold together.
Coat a skillet with vegetable oil and place over medium heat. Fry the crab cakes until browned, about 4 minutes each side. Serve immediately on a bed of arugula with Brown Butter-Tomato Vinaigrette.
Melt 2 tablespoons butter in a skillet over medium heat. When foam subsides, add the shallot and bay leaves. Cook for 1 minute to soften the shallots. Add the remaining butter and continue to cook until the butter begins to brown, about 3 minutes. Add the tomatoes, orange juice, chives, and sherry. Cook for 2 more minutes just to break down the tomatoes. Whisk in the olive oil, season with salt and pepper. Remove from heat and serve warm with Crab Cakes.