Crab Cakes with Remoulade (updated 4/2025) Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
| |
|
Crab Cakes |
|
Ingredients: |
Ingredients: 3 T unsalted butter, divided
1 large red bell pepper, finely chopped
1/2 medium onion, finely chopped
1 sleeve saltine cracker crumbs, finely crushed in a baggie with a rolling pin
1/2 cup mayonnaise
2 large eggs lightly beaten
2 tsp Old Bay seasoning
2 tsp Worcestershire sauce
3/4 tsp dry mustard
1/4 tsp hot sauce
1 lb. fresh lump crab meat, drained and picked
1 T vegetable oil
Remoulade:
2/3 cup mayonnaise
1 T Dijon mustard
1 T fresh lemon juice
1 T chopped chives
1 tsp Worcestershire sauce
1 tsp lemon zest (1 lemon)
1/2 tsp smoked paprika
1/8 tsp cayenne pepper
salt & pepper to tast
|
|
Directions: |
Directions:Prepare the Remoulade: Mix all the ingredients together in a bowl and serve with Crab Cakes
Step 1
Melt 2 T. butter in a large nonstick skillet over medium heat; add bell pepper and onion, and sauté 10 minutes or until tender. Remove from heat; stir in cracker crumbs and next 6 ingredients. Gently stir in crab meat. Shape mixture into 8 patties (about 4.22 oz- 4.42 oz each); cover and chill at least 1 hour or up to 24 hours.
Step 2
Melt 1/2 T butter with 1/2 T oil in a large skillet over medium-high heat.
Cook 4 crab cakes 4 to 5 minutes on each side or until golden. Drain on paper towels. Repeat procedure with remaining 1/2 Tbsp. butter, 1/2 T oil and crab cakes. Serve with Lemon Rémoulade; garnish with parsley, if desired.
Tip: Handle the crab meat as little as possible in order to keep the succulent lumps intact.
Serve with Remoulade, Risotto or Parchment Paper Pocket Potatoes, Arugula Salad w shaved parmesan, Green Beans or Asparagus. |
|
Number Of
Servings: |
Number Of
Servings:4 (2 crab cakes per person) |
|
This recipe for Crab Cakes with Remoulade (updated 4/2025) is from