Crispy Crab Cakes with Pickle Ranch Remoulade
As any enthusiast knows, the best crab cakes are all about the luxurious flavor of sweet, lump crab meat–with minimal fillers. When I make them, I rely on pro tips from New Orleans chef Donald Link. Trust me, attention to a few details make all the difference in the final results.
First, don’t overwork the crab mixture; the cakes should barely hold together. Second, chilling the cakes for at least an hour (or up to a day in advance) before cooking is essential. This step firms the cakes without relying on excess fillers (breadcrumbs), and makes them much easier to work with during the cooking process. A final dunk and dredge in our Fish Fry Seasoned Coating Mix gives the crab cakes an exceptionally crisp exterior. Crispy crab cakes are an occasion, and require little more than your favorite beverage and a dollop of pickle ranch remoulade.
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