Sobre esta receta

Crujientes por fuera, tiernas y repletas de cangrejo dulce por dentro — estas tortitas de cangrejo clásicas son el estándar de oro del platillo. Hechas con relleno mínimo para que el cangrejo realmente brille, se cocinan en sartén hasta obtener una corteza dorada hermosa y se sirven con una remoulade picante. Perfectas para una cena especial o un entrante impresionante que es sorprendentemente fácil de hacer en casa.

Instrucciones

1. 1

   In a small bowl, whisk together the mayonnaise, Dijon mustard, capers, lemon juice, hot sauce, old bay seasoning, and minced garlic until smooth and combined. Taste and adjust seasoning. Cover and refrigerate until ready to serve — it only gets better as it sits.

2. 2

   In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, old bay seasoning, hot sauce, lemon juice, salt, and black pepper until fully combined.

3. 3

   Add the finely diced celery and red bell pepper to the mixture and stir to combine.

4. 4

   Add the crab meat and parsley. Using a spatula or your hands, gently fold everything together — you want to keep large lumps of crab intact. Do not overmix.

5. 5

   Add the panko breadcrumbs and fold in gently until just incorporated. The mixture should hold together when pressed but still feel moist. If it seems too wet, add another tablespoon of panko breadcrumbs.

6. 6

   Divide the mixture into 8 equal portions (about 1/3 cup each). Shape each portion into a patty about 1 inch thick and 3 inches wide. Press extra panko breadcrumbs lightly onto both sides of each patty. Place on a baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours).

7. 7

   When ready to cook, heat the butter and vegetable oil together in a large skillet over ^[medium-high heat]. The combination of butter and vegetable oil raises the smoke point while adding rich flavor. Heat until the butter is melted and the foam subsides.

8. 8

   Working in batches if needed to avoid crowding, carefully place the crab cakes in the skillet. Cook undisturbed for 3 to 4 minutes until a deep golden-brown crust forms on the bottom.

9. 9

   Gently flip each crab cake using a spatula and cook for another 3 to 4 minutes on the second side until golden brown and heated through. The internal temperature should reach %[165°F]. Do not press down on the cakes.

10. 10

    Transfer the cooked crab cakes to a paper-towel-lined plate to drain briefly. If cooking in batches, keep finished cakes warm in a ![200°F] oven while the remaining cakes cook.

11. 11

    Plate the crab cakes and serve immediately with a generous dollop of remoulade on the side and lemon wedges for squeezing. Garnish with fresh parsley if desired.