The Ultimate Crab Cakes, Remoulade, & Toasted Peasant Bread

Total Time: 1 hr 10 mins Preparation Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 lbs russet potatoes, cut into 1-inch cubes
• 1 cup whole milk
• 2 garlic cloves, smashed
• 1/4 bunch fresh thyme sprig
• 2 bay leaves
• 1/2 teaspoon whole black peppercorn
• 1 lb fresh lump crabmeat
• 2 teaspoons salt
• 1 pinch red pepper flakes
• 2 tablespoons unsalted butter
• 1/2 bunch chives, finely chopped
• 3 cups fresh breadcrumbs
• 5 tablespoons vegetable oil, for frying
• lemon slice, for garnish
• mixed salad green, with
• vinaigrette, as accompaniment
• toasted peasant bread, as accompaniment
• 2 cups mayonnaise
• 1 teaspoon dijon mustard
• 2 tablespoons cornichons (we left them out, personal preference, optional) (optional) or 2 tablespoons sour gherkins, minced (we left them out, personal preference) (optional)
• 3 tablespoons capers, minced
• 1 garlic clove, minced
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon chopped tarragon leaf
• 1 1/2 anchovies, minced
• 1 dash hot pepper sauce, to taste
• 1 loaf peasant bread, sliced into 1/2-inch pieces (boboli was what we used)
• extra virgin olive oil
• 4 garlic cloves, halved
• freshly grated parmesan cheese
• chopped fresh parsley, leaves

Recipe

• 1 make remouldae first:.
• 2 mix all ingredients together in a bowl.
• 3 refrigerate for 30 minutes before serving.
• 4 crab cakes:.
• 5 put potatoes in a large pot and cover with cold water.
• 6 add salt and bring to a boil, uncovered.
• 7 simmer for 20 minutes until there is no resistance when a fork is inserted.
• 8 drain the potatoes and make sure they are dry.
• 9 mash them in a large bowl until there are no lumps.
• 10 while the potatoes are cooking, heat the milk, garlic, thyme, bay leaves, peppercorns, and 1 tablespoon of butter in a large saucepan over a medium heat.
• 11 do not let boil.
• 12 using a sieve, strain the milk and herbs into the potatoes and mix thoroughly.
• 13 add the chopped chives and season with salt & a pinch of crushed red pepper flakes.
• 14 check crabmeat for pieces of shell.
• 15 cover with plastic wrap and leave in the refrigerator until ready to use.
• 16 remove and carefully fold into the potatoes.
• 17 using your hands shape the mixture into medium sized patties, taking care to flatten out the centers and smooth out the top.
• 18 roll them in bread crumbs and shake off excess.
• 19 coat a large non-stick skillet with 1/4" of oil over a medium heat until it begins to smoke slightly.
• 20 pan-fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula.
• 21 remove from pan and serve on a large flat dish with remoulade.
• 22 garnish with slices of lemon, & serve with a mixed green salad, & freshly prepared toasted peasant bread(recipe to follow).
• 23 toasted peasant bread:.
• 24 preheat the oven to 500ºf.
• 25 put a sheet pan in the oven so that it gets good and hot.
• 26 place the bread slices on the hot sheet pan.
• 27 drizzle the bread with extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted.
• 28 rub the bread slices with the garlic cloves, and discard garlic.
• 29 sprinkle with freshly grated parmesan and parsley and serve.