Jeff Mauro’s Crab Cakes with Spicy Remoulade | Worst Cooks in America | Food Network

Jeff Mauro prepares fresh crab meat for his crab cakes paired with a spicy remoulade. A bright citrus vinaigrette dresses the frisée salad on the side!
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Hollywood’s brightest stars are trading the spotlight for the heat of the kitchen on this season of Worst Cooks in America: Reality Check. Chefs Jeff Mauro and Tiffany Derry are on a mission to turn these celebrity recruits from culinary flops into kitchen champs. With $25,000 for charity at stake, these red-carpet rookies will tackle entertainment-themed challenges where they’ll swap glitz for grit and learn to sizzle like pros — or crash and burn spectacularly. Drama, comedy and cooking chaos collide!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Crab Cakes with Spicy Remoulade and Citrus Frisée Salad
Recipe courtesy of Jeff Mauro
Level: Intermediate
Total: 1 hr 10 min (includes chilling time)
Active: 35 min
Yield: 4 servings

Ingredients

Crab Cakes:
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon seafood seasoning, such as Old Bay
1 tablespoon Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon freshly cracked black pepper
15 butter crackers, crushed to fine crumbs
1 large egg
2 cups lump crabmeat
3 tablespoons vegetable oil

Remoulade:
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons capers, drained and roughly chopped
1 1/2 tablespoons chopped fresh parsley
1 1/2 teaspoons sweet paprika
1 teaspoon hot sauce
1 clove garlic, grated
Zest and juice of 1/2 lemon
Kosher salt and freshly cracked black pepper

Citrus Frisée Salad with Orange Vinaigrette:
2 navel oranges
2 teaspoons stone-ground mustard
2 tablespoons white wine vinegar
3/4 teaspoon kosher salt
3/4 teaspoon freshly cracked black pepper
1/2 cup olive oil
1 head frisée lettuce, trimmed
1/4 cup pine nuts, lightly toasted

Directions

For the crab cakes: Mix together the mayonnaise, mustard, seafood seasoning, Worcestershire sauce, salt, pepper, cracker crumbs and egg in a large bowl until combined. Gently fold in the crab until combined. Form into 4 patties and place on a sheet tray. Chill in the fridge for 30 minutes before cooking.

Heat the vegetable oil in a nonstick skillet over medium heat. Gently place the crab cakes in the skillet. Cook for 4 to 5 minutes a side or until golden brown. Place on a paper towel-lined sheet tray to drain.

Meanwhile, for the remoulade: Combine the mayonnaise, mustard, capers, parsley, paprika, hot sauce, garlic and lemon zest and juice in a small bowl and mix to combine. Let it chill out in the fridge for 30 minutes. Season to taste.

For the citrus frisée salad with orange vinaigrette: Cut the orange into supremes (cutting off the peel with a sharp knife and then cutting the exposed segments free from the membranes) and set aside. Squeeze the juice out of the pith left from each orange into a small bowl, then discard the pith. Add the mustard, vinegar, salt and pepper to the bowl, then stream in the olive oil while whisking to emulsify and combine. Tear the frisée leaves into pieces. Toss the leaves with the vinaigrette right before serving. Garnish with the pine nuts and reserved orange segments. Serve each crab cake with a spoonful of the remoulade alongside the salad.

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Jeff Mauro’s Crab Cakes with Spicy Remoulade | Worst Cooks in America | Food Network


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