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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!
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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.
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