Tiffany Derry's Jumbo Lump Crab Cake | Worst Cooks in America | Food Network

Tiffany Derry makes a fresh herb and arugula salad with a light vinaigrette dressing to pair with her jumbo lump crab cakes!
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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!
Ingredients

Jumbo Lump Crab Cake with Remoulade and Arugula Herb Salad
Level: Intermediate
Total: 1 hr
Active: 50 min
Yield: 4 servings

1 tablespoon capers, drained and chopped
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1 tablespoon creole mustard
2 sticks celery, cut into small dice
1/2 red bell pepper, cut into small dice
1/2 shallot, cut into small dice
1 1/2 teaspoons chopped fresh tarragon
Kosher salt and freshly ground black pepper
2 cups jumbo lump crabmeat
1/4 cup plus 2 tablespoons panko breadcrumbs, plus more if needed
1/4 cup canola oil

Remoulade:
3/4 cup ketchup
3/4 cup coarsely chopped scallions, greens only (from 3 to 4 scallions)
1/2 cup prepared horseradish
1/2 cup creole mustard
1/3 cup coarsely chopped celery
1/3 cup coarsely chopped fresh parsley
1/3 cup white wine vinegar
3 large eggs
2 tablespoons Creole seasoning
1 tablespoon paprika
1/2 teaspoon cayenne pepper, plus more to taste
2 dashes hot sauce
1 clove garlic, minced
Juice of 1/2 lemon
Kosher salt
2 cups canola oil

Salad:
1/2 cup champagne vinegar
1 tablespoon brown sugar
1 teaspoon Dijon mustard
1 clove garlic, grated
Zest and juice of 1/2 lemon
Kosher salt and freshly ground black pepper
1 1/2 cups olive oil
3 cups arugula
1 1/2 tablespoons fresh basil leaves
1 1/2 tablespoons fresh parsley leaves
1 1/2 tablespoons fresh tarragon leaves

Directions

For the crab cakes: Mix together the capers, mayonnaise, Dijon mustard, creole mustard, celery, bell pepper, shallot, tarragon, and salt and pepper to taste in a large bowl. Carefully fold the crabmeat into the mixture with a rubber spatula, being careful not to break it up too much. Taste and season, then fold in the panko. The mixture should be moist but still hold together when squeezed in your hands. Add more panko if needed to reach the right consistency. Form the mixture into 4 patties, then place on a baking sheet and freeze for 10 minutes to firm up.

Heat the canola oil in a large frying pan over medium-high heat and fry the crab cakes for 3 to 4 minutes on each side until golden brown.

For the remoulade: Combine the ketchup, scallion greens, horseradish, mustard, celery, parsley, vinegar, eggs, creole seasoning, paprika, cayenne, hot sauce, garlic, lemon juice and salt to taste in a blender. Blend until everything looks like a sauce, then with the motor running on low slowly pour in the canola oil and blend until smooth. Season with salt and more cayenne to taste.
For the salad: Whisk together the vinegar, brown sugar, mustard, garlic, lemon zest and juice, and salt and pepper to taste in a large bowl until combined. Slowly whisk in the olive oil until emulsified. Right before serving, toss the arugula, basil, parsley and tarragon with the vinaigrette. Adjust the seasoning with salt and pepper.

To serve, spoon a heaped tablespoon of remoulade sauce on the bottom of a plate. Place a crab cake over the remoulade, then garnish with the salad. Repeat to make 4 plates.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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Tiffany Derry's Jumbo Lump Crab Cake | Worst Cooks in America | Food Network
   • Tiffany Derry's Jumbo Lump Crab Cake | Wor...