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The Ultimate Crab Cakes, Remoulade, & Toasted Peasant Bread

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“A wonderful dish by Tyler Florence. The flavors are great and I couldn't eat just one! A fantastic meal!”
1hr 10mins

Ingredients Nutrition


  2. Mix all ingredients together in a bowl.
  3. Refrigerate for 30 minutes before serving.
  5. Put potatoes in a large pot and cover with cold water.
  6. Add salt and bring to a boil, uncovered.
  7. Simmer for 20 minutes until there is no resistance when a fork is inserted.
  8. Drain the potatoes and make sure they are dry.
  9. Mash them in a large bowl until there are no lumps.
  10. While the potatoes are cooking, heat the milk, garlic, thyme, bay leaves, peppercorns, and 1 tablespoon of butter in a large saucepan over a medium heat.
  11. Do not let boil.
  12. Using a sieve, strain the milk and herbs into the potatoes and mix thoroughly.
  13. Add the chopped chives and season with salt & a pinch of crushed red pepper flakes.
  14. Check crabmeat for pieces of shell.
  15. Cover with plastic wrap and leave in the refrigerator until ready to use.
  16. Remove and carefully fold into the potatoes.
  17. Using your hands shape the mixture into medium sized patties, taking care to flatten out the centers and smooth out the top.
  18. Roll them in bread crumbs and shake off excess.
  19. Coat a large non-stick skillet with 1/4" of oil over a medium heat until it begins to smoke slightly.
  20. Pan-fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula.
  21. Remove from pan and serve on a large flat dish with Remoulade.
  22. Garnish with slices of lemon, & serve with a mixed green salad, & freshly prepared toasted peasant bread(recipe to follow).
  24. Preheat the oven to 500ºF.
  25. Put a sheet pan in the oven so that it gets good and hot.
  26. Place the bread slices on the hot sheet pan.
  27. Drizzle the bread with extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted.
  28. Rub the bread slices with the garlic cloves, and discard garlic.
  29. Sprinkle with freshly grated parmesan and parsley and serve.

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