Jumbo Lump Crabcakes

Serves 4
as an appetizer

INGREDIENTS

1 lb. crab meat, jumbo lump, picked over for shells
1 1/2 cup sourdough bread, small dice
1 egg
1/4 cup mayonnaise, preferably homemade
2 shallots, finely minced
1/2 tsp old bay seasoning
salt & pepper to taste
chervil, for garnish
parsley, for garnish

Remoulade

1 1/2 cup mayonnaise, preferably homemade
4 tsp Dijon mustard
1 tbsp apple cider vinegar
2 tbsp parsley, chopped
1 bunch scallions, sliced thin
2 tbsp capers, minced

Spring Pea Salad

1 1/2 lbs. English peas, blanched and shocked
1 1/2 lbs. sugar snap peas, blanched and shocked
1 cup remoulade

PRINT THIS RECIPE

A recipe for classic, undeniably good Jumbo Lump Crabcakes. The twist? Liven up this fried dish with a fresh Pea Salad just in time to usher in Spring.

Recipe images by Bruce Plotkin Photography.

METHOD

Making the remoulade

Combine all ingredients in a bowl, mixing well. Reserve under refrigeration.

Making the crabcake

Combine all ingredients in a bowl, mixing well. Let sit in the refrigerator for at least 20 minutes.
Remove crab mixture from the refrigerator and divide into four equal portions.
Form crab cakes into patties.
Pan fry patties on medium heat until golden brown.
Reserve and keep warm while you prepare your pea salad.

Making the pea salad

Cut blanched sugar snap peas into rounds.
Combine English peas and sugar snap peas with 1 cup of remoulade.
Season to taste with salt and pepper and reserve.

Serving the appetizer

Serve your crispy crab cake over the pea salad.
Garnish with parsley and chervil and serve with remaining remoulade.

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February, 2020 RECIPE OF THE MONTH

INGREDIENTS

Remoulade

Spring Pea Salad