Crab Cakes with Simple Cornichon Remoulade
Almond meal and a few shrimp ground into a sticky paste hold these crab cakes together without overpowering the crab’s natural sweetness. Use the highest quality crab you can and be sure to pick out any shell.
- ¼ pound shrimp, shells removed (about 5–6 large shrimp)
- 1 egg
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 2 stalks celery, finely diced
- 2 tablespoons parsley, minced
- 1 heaping teaspoon Old Bay Seasoning 1 pound crab meat
- ⅔ cup almond meal
- Sunflower oil, or grapeseed oil or ghee for frying
- 10 cornichons, finely minced
- 4 tablespoons mayonnaise
- ½ teaspoon Old Bay Seasoning
2 tablespoons parsley or chives, minced
In the bowl of a food processor or with a knife, chop shrimp finely until it becomes a sticky paste.
In a large bowl, mix shrimp paste with egg, mayonnaise, Dijon mustard, celery, parsley, and Old Bay Seasoning. Gently fold in crab – taking care to not overmix, or break up large chunks of meat. Sprinkle almond meal on top and gently mix.
Heat 2 tablespoons of oil or ghee in a large cast iron pan over medium heat. Drop heaping tablespoons of crab cake mixture into pan and gently press tops of mounds to shape into round cakes. Cook for 3–4 minutes or until a dark golden brown before carefully flipping and cooking for another 3 minutes. Place cooked crab cakes on a plate with paper towel.
To make remoulade mix minced cornichons with mayonnaise and Old Bay Seasoning.
Serve crab cakes with a dollop of remoulade and a sprinkling of minced parsley or chives.