Crab meat is expensive... it's just a fact of life! But let me walk you through the easiest and cheapest way to cook perfectly chonky crab cakes with a creamy French remoulade.

INGREDIENTS:

Crab

• 1.5 lbs Dungeness crab

• 1 lb pre-picked crab

Cakes Ingredients

• 1/2 cup (110 grams) mayonnaise

• 1 Tbsp (15 grams) mustard (dijon)

• 1 Tbsp (15 grams) Worcestershire sauce

• 2 Tbsp (10 grams) hot sauce

• Zest of 1 lemon

• 1 tsp (5 grams) sea salt

• black pepper

• 1 large egg

• 3/4 cup (45 grams) panko bread crumbs (or crushed saltine crackers)

• 1/4 cup (60 milliliters) oil (canola or peanut)

French Remoulade Ingredients

• 1 egg yolk

• 2 Tbsp (10 grams) dijon mustard

• Juice of 1 lemon

• salt

• pepper

• 3/4 cup (180 milliliters) neutral-tasting oil

• 3 1/2 Tbsp (35 grams) chopped pickles

• 1 finely chopped shallot

• 2 cloves of garlic, crushed

• 2 anchovies filet

• 1/2 bunch of finely chopped chives

INSTRUCTIONS:

Crab Cakes Method:

1. In a medium-size bowl, add ½ cup of mayonnaise, 1 tablespoon of mustard, 1 tablespoon of Worcestershire sauce, 2 teaspoons of hot sauce, the zest of 1 lemon, 1 teaspoon of sea salt, black pepper to taste, and whisk together until thoroughly combined.

2. Once whisked together, whisk in 1 large egg then toss in the crab meat and carefully fold it together.

3. Once mixed together, add in ¾ cup of panko bread crumbs and mix together.

4. Form the crab mixture into 8 even patties and place onto a plastic wrap lined rimmed baking sheet.

5. In a 12” skillet, add in ¼ cup of oil for frying and place over the stove set to medium-high.

6. Once the oil is shimmering, add in the crab cakes in batches then frying for 3-4 minutes or until crispy golden brown. Flip and shallow fry for an additional 3-4 minutes.

7. Remove from plate and let drain on a plate

French Remoulade Method:

1. In a medium-size bowl, add in 1 egg yolk, 2 teaspoons of dijon mustard, the juice of 1 lemon, salt, and pepper to taste, and whisk together.

2. While continuously whisking, slowly stream in ¾ cup of neutral-tasting oil.

3. Once everything is mixed together and emulsified, add in 3.5 tablespoons of finely chopped pickles, 1 finely chopped shallot, 2 crushed cloves of garlic chopped together with 2 anchovy filets and a little salt smoothed out using the back of a knife until a smooth paste has formed, along with half a bunch of finely chopped chives, and salt and pepper to taste. Whisk until thoroughly combined.