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Tito’s Jumbo Lump Crab Cakes with Remoulade Sauce

crab cake 300x225 Titos Jumbo Lump Crab Cakes with Remoulade Sauce

Italian Gourmet Crab Cake Recipe

by Chef Joe Bompartito of Taste of Italy 2

The Ingredients

4 tablespoons unsalted butter

1 1/2 cup fine bread crumbs

1 tablespoon kosher salt

1 teaspoon freshly ground pepper

1 pound Lump crab meat; if unavailable, substitute any fresh crabmeat

1/4 cup sour cream

About 1/2 cup all purpose flour, plus additional for coating

3 tablespoons vegetable oil

Remoulade sauce

2 cups mayo

1 tbls Dijon

1 tbls whole grain mustard

3 tbls gherkins, fine chopped

1 tbls sriracha

2 tbls sherry vinegar

1 tsp Spanish paprika

3 tbls minced shallot


For sauce: Whisk ingredients together in a mixing bowl.

For crab cakes: Melt the butter in a large sauté pan over medium heat. Add the bread crumbs, salt and pepper and stir with a large spoon until the butter is fully incorporated.  Remove from the heat and let cool.

 Place the crabmeat in a large bowl and pick through it removing any bits of shell. Add the lemon juice to the crabmeat and toss.  Mix in the sour cream, 1/2 cup flour, and the bread crumbs. Form the crab mixture into 6 hamburger size patties each about 1/2 inch thick. (If the mixture seems too wet, add a little more flour.) Coat each crab cake with flour.

Warm the vegetable oil in a large sauté pan over medium high heat until hot. Add the crab cakes and cook until very brown, about 2 minutes on each side.

Place one crab cake onto each of the warm plates. Garnish on with remoulade.




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5 comments to Tito’s Jumbo Lump Crab Cakes with Remoulade Sauce

  • Winelover

    A gherkin is a small pickle, sweet in taste and is a major ingredient in relish. Santa Margherita, come on. You can do better than that. There are so many other wines for half the price that would compliment this recipe. Hmmmm.


    Tizzle Reply:

    Do tell… that’s what this site’s about.


  • Tizzle

    I don’t know what a gherkin is, but I already know I like it! How about a nice Pinot Grigio, Santa Magherita ($18) to pair with those bad boys!!

    Grapes: Pinot Grigio
    Production zone: Trentino – Alto Adige
    Alcohol level: 12.0%
    Serving temperature: 10° – 12° C
    Recommended glass: a medium-sized, tulip-shaped glass, narrowing at the rim


    Matt goldstein Reply:

    NFW did you come up with that glass idea. And WTF 10-12 C for a temprature?


    Tizzle Reply:

    I got it off of Santa Magherita’s website fool.


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