Beth’s Crab Cake Recipe with Apple Slaw | ENTERTAINING WITH BETH

Share it with your friends Like

Thanks! Share it with your friends!

Close

Learn how to make my homemade crab cakes recipe in an air fryer served with with apple slaw and remoulade sauce a great Sunday night dinner recipe!
SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining
SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden
VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite

SHOP MY FAVORITE KITCHEN PRODUCTS IN MY KIT SHOP! http://bit.ly/2kQEjW2 (These links go to amazon where I am an affiliate partner)

FOR INFO ON THE AIR FRYER AND MANDOLINE YOU CAN SHOP MY FAVORITE KITCHEN GADGETS HERE: http://bit.ly/2lK8nPK

WATCH MORE SUNDAY NIGHT DINNERS!
Roasted Chicken in a Skillet http://bit.ly/EWBRoastChicken
Easy Shrimp Stir Fry http://bit.ly/EWBShrimpStir
Soy Glazed Chicken http://bit.ly/1zEMG7T
Orange Chicken http://bit.ly/2lJWg5w
Chicken & Biscuits http://bit.ly/2mYz3g0
Provencal Chicken Stew http://bit.ly/1AaVJMT
Spinach Ravioli & Caramelized Onions and Tomatoes http://bit.ly/1zY741m
15-mins Chicken Dijon Recipe http://bit.ly/EWBChickDijon

BETH’S CRAB CAKES WITH REMOULADE SAUCE AND APPLE SLAW
Makes 4 cakes (serves 2 as main course/4 as starter)

INGREDIENTS:

FOR CRAB CAKES:
8 oz (230 g) Crab Meat
2 tbsp (30 ml) mayonnaise
1 egg
2 tsp (10 ml) mustard
1 ½ tsp (7.25ml) Worcestershire sauce
1 tsp (5 ml) lemon juice
¼ tsp (1.25 ml) of hot sauce
½-1 tsp (2.5ml-5ml) jalapeno pepper, diced
1 tbsp (15 ml) chives + 1 tbsp (15 ml) for garnishing
½ cup (75 g) panko bread crumbs + ¼ cup (40g) for rolling

FOR REMOULADE SAUCE:
¼ cup (60 ml) mayonnaise
1 ½ tsp (7.5 ml) whole grain mustard
¼ tsp (1.25ml) paprika
1 tsp (5 ml) horseradish
1 tsp (5 ml) pickle juice

FOR APPLE SLAW:
2 tbsp (30 ml) sour cream (or crème fraiche or plain Greek Yogurt)
1 tsp (5 ml) apple cider vinegar
1 granny smith apple, sliced into matchsticks with a mandolin
¼ tsp (1.25ml) poppy seeds

METHOD:
Prepare crab cakes. In a large bowl combine mayonnaise, egg, mustard Worcestershire sauce, lemon juice and hot sauce. Whisk to combine.

Then add the jalapeno and 1 tbsp (30 ml) of chives, stir to combine. Then add the crab and ½ cup of the bread crumbs, stirring into well combined.

Place the remaining ¼ cup of bread crumbs in a shallow bowl and set aside.

Then take a ¼ cup (60 ml) measuring cup and scoop out the crab mixture and form into a patty. Roll patty in panko on all sides to coat completely, and transfer to a plate. Repeat with remaining crab until 4 cakes are formed. Refrigerate to firm up for 10 minutes.

Meanwhile prepare the remoulade sauce. In a small bowl combine mayonnaise, mustard, paprika, horseradish, and pickle juice. Whisk to combine. Keep refrigerated until ready to use.

For the slaw. Cut apple by slicing off all sides or “cheeks” of the apple, leaving you with 4 pieces and a square core. Run apple pieces, one by one, through a mandolin, with the matchstick setting, creating fine apple sticks. Set aside.

Then in a small bowl combine sour cream, apple cider vinegar and whisk together until combined. Add apples and toss until apples are fully coated with dressing and then add poppy seeds and toss. Keep refrigerated until ready to use.

All components are ready! Now to cook and plate!

If cooking in an air fryer set temperature to 360 and “fry” for 15-18 mins until golden brown and crispy.

Remove cakes from fryer and place on a plate, top each cake with a dollop of remoulade sauce, top with chives. Then place the slaw in the center, piled high

Enjoy!

ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

Comments

Kirstie Yong says:

Looks so good as always! 🙂

Breanna G says:

I've never even heard of an air fryer, how cool

Brianna Stevens says:

Your sauce did look similar to what we make in louisiana though we use a simpler version usually with crawfish as a dip. Its mustard, mayo, ketchup, onion powder, garlic powder, cayenne pepper, salt, pepper (or just buy cajun seasoning already made), and lemon juice!

Perla Marie Pena says:

Awesome! Loved this ? I was wondering if you have a recipe on fish fingers? I had some in a restaurant the other day and they were the crunshiest and yummiest thing ever. I cannot figure out what made them that way and thought you'd known the key for it would you make one???

srlkngl says:

An airfryer? get out!… that's a dream come true!

Lana P says:

Hi Beth! Do you have a substitute for mayonnaise?

375F says:

That apple slaw stole my heart 🙂

zozo als says:

The air fryer is a great investment and perfect supplement for eating healthier and leaner! Am so happy to see that you have incorporated this amazing machine in one of your cookings and i'm looking forward more recipes ???

Ron Gunter says:

OH BETH! I totally loved this one. And YAY for you! You using the Air Fryer…..I use mine more than 3 times a week…..I LOVE IT ( yes, we have the same one ). HUGE FAN!

Jennifer Lam says:

This looks fantastic!! ?

Comments are disabled for this post.