Description

With just a few simple ingredients and very little filler, the delicate and sweet crab flavor shines in these crab cakes. This kit provides the basics for creating a crispy, golden crust with gluten free panko breadcrumbs, while the center is packed full of sweet morsels of wild caught gulf lump blue crab meat. Paired with Farmhouse Kitchen's zesty remoulade, these crab cakes are perfect as a main course or shared as an appetizer. Includes make ahead instructions. Serves 3 as a main or serves 6 as an appetizer. (Gluten Free, Dairy Free, Nut Free)

Includes:
  • 16 oz avg Lump Crab Meat
  • 7 oz Gluten Free Panko Breadcrumbs
  • 1 bunch Flat Leaf Parsley
  • 8 oz Remoulade

You will need:

  • 1 egg
  • Neutral oil, such as avocado or safflower
  • Salt and pepper
  • Lemon (optional)

Hands on Time: 10 minutes; Total Time: 60 minutes

INSTRUCTIONS

STEP 1  Finely chop 4 tbsp. parsley. Add 3 tbsp. chopped parsley to a medium bowl; reserve 1 tbsp. for garnish. Whisk in 1 egg, 3 tbsp. remoulade, 1/2 tsp salt and 1/8 tsp. pepper. Set aside.
STEP 2 
Gently break up the crab into a separate mixing bowl, feeling and inspecting for shells, as you go. Careful to not break up large lumps of crab. Add the crab and 3/4 cup breadcrumbs to the egg mixture. Gently fold with a spatula or your hands to combine well, being careful to not break up any lumps of crab. Cover with plastic wrap and refrigerate for at least 30 minutes (or up to 2 days).
STEP 3  Add 1 cup of breadcrumbs to a baking dish or plate with high-sides; set aside.
STEP 4  Remove the crab mixture from the refrigerator and divide into 6 portions. (Note: Divide into smaller portions for appetizer size, if desired). Form each portion into a patty (about 3/4-inch thick), compacting it slightly to help keep the shape. Add to the breadcrumbs and coat all sides. Set formed cakes aside. 
STEP 5  Heat a large skillet over medium. Add 2 tbsp. oil. Working in batches, pan fry the crab cakes until golden brown, about 4-5 minutes per side. Add more oil, if needed, and repeat with remaining cakes. Season lightly with salt.
STEP 6  Sprinkle reserved chopped parsley over the crab cakes. Serve with remoulade and lemon wedges (optional).

*Make Ahead Instructions: Prepare the crab cakes through Step 2 and store in the refrigerator up to 2 days. Follow steps 3-6 to cook and serve. Alternatively, prepare the crab cakes through Step 4 and store the formed crab cakes on a parchment lined baking sheet. Follow Steps 5-6 to cook and serve.


What's inside

Lump Crab Meat - Default: 1 - Max: 1
Remoulade, 8 oz - Default: 1 - Max: 1
Breadcrumbs, Panko, Gluten Free, 7 oz - Default: 1 - Max: 1
Herbs, Parsley, Flat Leaf, Organic, 1 bunch - Default: 1 - Max: 1

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Crab Cakes & Remoulade Kit

$39.99

serves 6 ($6.66/serving)
With just a few simple ingredients and very little filler, the delicate and sweet crab flavor shines in these crab cakes. This kit provides the basics for creating a crispy, golden crust with gluten free panko breadcrumbs, while the center is packed full of sweet morsels of wild caught gulf lump blue crab meat. Paired with Farmhouse Kitchen's zesty remoulade, these crab cakes are perfect as a main course or shared as an appetizer. Includes make ahead instructions. Serves 3 as a main or serves 6 as an appetizer. (Gluten Free, Dairy Free, Nut Free)

Includes:
  • 16 oz avg Lump Crab Meat
  • 7 oz Gluten Free Panko Breadcrumbs
  • 1 bunch Flat Leaf Parsley
  • 8 oz Remoulade

You will need:

  • 1 egg
  • Neutral oil, such as avocado or safflower
  • Salt and pepper
  • Lemon (optional)

Hands on Time: 10 minutes; Total Time: 60 minutes

INSTRUCTIONS

STEP 1  Finely chop 4 tbsp. parsley. Add 3 tbsp. chopped parsley to a medium bowl; reserve 1 tbsp. for garnish. Whisk in 1 egg, 3 tbsp. remoulade, 1/2 tsp salt and 1/8 tsp. pepper. Set aside.
STEP 2 
Gently break up the crab into a separate mixing bowl, feeling and inspecting for shells, as you go. Careful to not break up large lumps of crab. Add the crab and 3/4 cup breadcrumbs to the egg mixture. Gently fold with a spatula or your hands to combine well, being careful to not break up any lumps of crab. Cover with plastic wrap and refrigerate for at least 30 minutes (or up to 2 days).
STEP 3  Add 1 cup of breadcrumbs to a baking dish or plate with high-sides; set aside.
STEP 4  Remove the crab mixture from the refrigerator and divide into 6 portions. (Note: Divide into smaller portions for appetizer size, if desired). Form each portion into a patty (about 3/4-inch thick), compacting it slightly to help keep the shape. Add to the breadcrumbs and coat all sides. Set formed cakes aside. 
STEP 5  Heat a large skillet over medium. Add 2 tbsp. oil. Working in batches, pan fry the crab cakes until golden brown, about 4-5 minutes per side. Add more oil, if needed, and repeat with remaining cakes. Season lightly with salt.
STEP 6  Sprinkle reserved chopped parsley over the crab cakes. Serve with remoulade and lemon wedges (optional).

*Make Ahead Instructions: Prepare the crab cakes through Step 2 and store in the refrigerator up to 2 days. Follow steps 3-6 to cook and serve. Alternatively, prepare the crab cakes through Step 4 and store the formed crab cakes on a parchment lined baking sheet. Follow Steps 5-6 to cook and serve.

Farmhouse Delivery

FArmhouse Delivery

With access to the best ingredients and makers around, Farmhouse Delivery now has our very own line of specialty products, designed with you in mind. Collaborating with talent across Texas and using our own hand-selected ingredients from farmers and artisans we love, we bring you some of your favorite snacks and treats.

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