We Use Fresh Mud Crab to Make Crab Cakes!
- bigboyrecipe2015
- Jun 12
- 4 min read
Updated: Jun 17
Time in the kitchen has a kind of magic, letting us momentarily forget the clamor of the world. When hands touch fresh ingredients and hear the gentle clink of knife on cutting board, it feels like a conversation with nature. Today, I want to take you into the world of French crab cakes (Galettes de Crabe). This isn’t just a dish; it’s a love song to the ocean—the sweet freshness of mud crab paired with the crisp vibrancy of a Remoulade salad, simple yet soulful. Let’s roll up our sleeves and awaken the life in these ingredients with the warmth of handcrafting.
Australian Mud Crab
In Australia, mud crabs are the pride of the sea, especially those from Queensland and Darwin in the Northern Territory, with their plump, richly flavoured meat. From February to June, as freshwater flows into mangroves, estuaries, and tidal mudflats, mud crabs thrive in these shallow, muddy-bottomed havens. At the market, they arrive carrying the scent of the sea, their shells speckled with mud, brimming with vitality. Priced at around $30-40AUD (which is $150-200HKD) per kilogram, they offer an irreplaceable sweetness, every bite a taste of the ocean’s generosity.
What Are Galettes de Crabe?
Galettes de Crabe, or “crab cakes” in French, are a dish that transforms simple ingredients into art. “Galettes” refers to their flat, round shape, while “Crabe” names the star—crab. Originating from France’s coastal regions, this dish showcases crab meat’s flavour in the purest way: golden and crispy on the outside, tender and juicy within. One bite, and the briny essence of the sea floods your senses. It relies on minimal seasoning, just a touch of ingenuity to let the ingredients speak.
How to Make Fresh Crab Cakes, and How They Differ from Using Frozen Crab Meat
Making French crab cakes is a test of patience and passion. The soul of the dish lies in fresh mud crab. It’s a labor-intensive process—cleaning, steaming, cooling, and meticulously extracting the meat takes about 20 minutes—but the effort is well rewarded. Gently mix the crab meat with a homemade crab mousse, crafted from 100 grams of crab meat, egg white, heavy cream, and mustard, which replaces traditional mayonnaise for a lighter texture. Add a touch of chopped shallot and dill for fragrance, season with a pinch of black pepper and salt, shape into 90-gram patties, coat with breadcrumbs, and fry slowly over low heat until golden on both sides. The crab cakes emerge fragrant and inviting.
In contrast, frozen or canned crab meat, while convenient, lacks this vibrant soul. The freezing process often dries out the meat’s fibres, muting its freshness and oceanic flavour. Fresh crab meat is like a gift from the sea, each bite bursting with the essence of the ocean—a depth that frozen crab meat can never match.
Pairing with Remoulade Salad
The perfect partner for French crab cakes is a crisp Remoulade salad. Traditionally made with celeriac, it shines just as brightly with kohlrabi when celeriac isn’t in season. Shred 200 grams of kohlrabi into fine strands, then mix with chopped homemade pickles, shallot, parsley, a teaspoon of Dijon mustard, plain yogurt, and mayonnaise. Stir thoroughly and chill in the fridge. Its tangy crunch perfectly balances the richness of the crab cakes, creating a harmony on the palate. On the plate, place two crab cakes alongside a small mound of salad, drizzle with a few drops of herb oil, and sprinkle with parsley. It’s simple yet elegant, a delight for both the eyes and the taste buds.
Handcrafting French crab cakes is an intimate dialogue with ingredients and a love letter to the ocean. From selecting mud crabs at the market to carefully extracting their meat, shaping, and frying in the kitchen, every step carries respect for nature. When you bite into that crispy, tender crab cake, tasting the sweetness of the crab and the freshness of the salad, you’ll realise that true deliciousness doesn’t need complexity—just a sincere heart. Head to your kitchen and try making this dish for yourself and your loved ones. Let the warmth of handcrafting become the most beautiful scene in your life.
Watch the video below now! Scroll down for a detailed written recipe and instructions.
Ingredients:
Crab Cakes (4 Pcs)
Crab meat | 300g |
|---|---|
Egg white | 1 each |
Thickened cream | 20ml |
Dijon mustard | 1 tsp |
Shallot (chopped) | 1 each |
Dill (chopped) | few sprigs |
Salt | to taste |
Black pepper | to taste |
Breadcrumbs | 100g |
Butter | to taste |
Kohlrabi Remoulade
Kohlrabi | 200g |
|---|---|
Mayonnaise | 50g |
Plain yogurt | 50g |
Dijon mustard | 1 tsp |
Gherkins/Capers (chopped) | 10g |
Parsley (chopped) | 5g |
Shallot (chopped) | 10g |
Steps
Crab Cakes：
1.
Clean the crab thoroughly, then steam over boiling water for 15 minutes. Immediately plunge into ice water.
2.
Extract the crab meat (reserve the shells for making French crab soup).
3.
Blend 100g of crab meat, egg white, fresh cream, and Dijon mustard in a food processor to make a crab meat mousse.
4.
Finely chop the red onion and dill.
5.
Mix the remaining crab meat, crab meat mousse, chopped red onion, chopped dill, salt, and black pepper until well combined.
6.
Shape the crab mixture into appropriately sized patties, coat with breadcrumbs, and refrigerate for 15 minutes to set. During this time, prepare the Kohlrabi Remoulade (steps 7 below).
Kohlrabi Remoulade：
7.
Grate the Kohlrabi into thin strips.
8.
Combine the grated Kohlrabi with the remaining ingredients to make the salad.
Assemble：
9.
Remove the crab cakes from the refrigerator. Heat a skillet over medium-low heat, add a suitable amount of oil, and place the crab cakes in the pan. Fry the first side slowly until golden brown.
10.
Flip the crab cakes, add butter to the pan, and baste the cakes with the melted butter. Continue frying slowly until the other side is golden brown. Check the internal temperature with a probe thermometer; the cakes are done at 55–60°C.
11.
Plate the salad and crab cakes, and serve.
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