Crab Cakes With Lemon Remoulade
Created by Galley_Wench on October 25, 2011
- Servings: 4
- Prep Time: 70m
- Cook Time: 10m
- Recipe #1349
Ingredients
- CRAB CAKES
- 3 tablespoons butter (divided)
- 1 large red bell pepper, finely chopped
- 1/2 medium onion, finely chopped
- 1 cup cracker crumbs (saltines, finely crushed)
- 1/2 cup mayonnaise
- 1 large egg (lightly beaten)
- 2 teaspoons Old Bay seasoning
- 2 teaspoons Worcestershire sauce
- 3/4 teaspoon dry mustard
- 1/4 teaspoon hot sauce
- 1 pound fresh crabmeat (fresh, lump, drained and picked)
- 1 tablespoon oil (vegetable oil)
- LEMON REMOULADE SAUCE
- 1/4 cup mustard (Creole mustard)
- 2 garlic cloves, pressed
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 2 teaspoons paprika
- 3/4 teaspoon ground red pepper
How to Make
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Step 1: Melt 2 tablespoons of butter in a large nonstick skillet over medium heat. Add bell pepper and onion, and saute for 10 minutes or until tender.
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Step 2: Remove from heat; stir in cracker crumbs and next 6 ingredients. Gently stir in crabmeat. Shape mixture into 8 patties; cover and chill at least 1 hour or up to 24 hours.
How to Make
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Step 3: Melt 1/2 Tbsp. butter with 1/2 Tbsp. 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.
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Step 4: Repeat procedure with remaining 1/2 Tbsp. butter, 1/2 Tbsp. oil, and crab cakes. Serve with Lemon Remoulade Sauce.
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FOR THE LEMON REMOULADE SAUCE
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Step 5: Whisk together the sauce ingredients and chill for a least 30 minutes before serving. May be made up to 72 hours in advance.