I may have just perfected the recipe for Crab Cakes. Along with its very own home Remoulade Sauce. What can be better than big chunks of lump crab meat mixed with very little filler accompanied, with this luscious sauce??
For the crab cakes, start by pouring the heavy cream in a bowl. Add the inside part of the bread in tiny pieces. Allow to soak for a few minutes. The bread should soak up all of the cream and have a mushy-like consistency. I like using the bread, as opposed to bread crumbs, because I do not like the consistency of the breadcrumbs in the finished crab cake.
Add the remaining ingredients except for the egg and crab mea. Mix well. Fold the crab meat in gently, so as not to break it apart. If the mixture feels good enough to form into patties, you can forgo adding the egg. If not, gently fold in the egg.
Line a baking sheet with parchment paper. Form crab cakes and place on pan. You should be able to get about 4 to 6 crab cakes out of this recipe. Place the baking sheet in freezer to allow the cakes to chill and mold for about 15 minutes. It is very important to allow these to set up before frying.
Line a non-stick pan with the olive oil. Heat to medium-high. I suggest frying them in batches (do not do what I did in the pic below (haha). Crowding the pan can cause the cakes to break apart. Allow each side to brown and try to only flip once. These are very delicate, so the less you touch them as they are frying, the better.
For the sauce, combine all ingredients in a bowl. Whisk until combined. Chill in fridge as you are frying the crab cakes.
Salt the crab cakes immediately after removing from pan. Serve with the remoulade sauce and ENJOY! I also use a version of this recipe for my Crab Stuffed Shrimp.