This recipe honors American tradition by using Old Bay spice and Saltines for crisp cakes served with a caper dill remoulade to complement the crab's sweetness.
Mix and combine all ingredients for the remoulade in a medium mixing bowl, then refrigerate until needed for plating.
In a blender, blend the cornstarch and egg whites for 1 minute. Set aside in medium shallow bowl. Place the potato flakes into a separate bowl and set aside.
Carefully pick through the crab and remove any pieces of broken shell. Squeeze as much liquid out of the crab, otherwise the cakes will stick to the pan. Once the crab is picked and wringged out, set aside.
Add the oil and preheat the pan to 350°F/ 175°C (medium).
Cook for 1 minute or until the peppers look tender.
Cook for about 30 seconds, just enough to slightly soften it.
Turn off the heat and transfer the red bell pepper and garlic into a large bowl and set aside. Wash the pan before continuing.
Add the listed ingredients to the bowl with the cooked peppers and mix well.
Tightly pack the crab mixture into a 1/3 measuring cup, then tap the portion into your palm. Squeeze the crab between your palms to compress, then using your thumb and forefinger, squeeze VERY gently to form the crab into 1/2 inch thick patty. Place onto a plate and repeat until all of the mixture is formed into cakes.
Gently dip one side of the crab cake into the slurry and then immediately into the crushed potato flakes. Flip the cake very carefully and repeat. Transfer breaded crab cakes onto a tray lined with parchment paper.
Add the oil and preheat the pan to 400°F/ 205°C (high).
Place 4 to 5 crab cakes into the hot oil and sear for 3 minutes or until the edges begin to brown.
Using a spatula, carefully flip the cakes making sure to free the bottom of the cake from the pan completely before flipping.
Baste the crab cakes by tilting the pan and spooning the melted butter over each cake continuously.
Turn off the heat and transfer the crab cakes from the pan to a paper towel lined baking sheet or plate. If you have more crab cakes, repeat the cookign steps.
Transfer the crab cakes to a serving platter and top each with 1 tablespoon of remoulade and a sprig of fresh dill.
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