Ingredients
Crab Cake:
1 pound fresh crab meat
¼ cup celery, finely diced
¼ cup green onion (white & light green part only), finely diced
1T parsley, finely chopped
1tsp. mustard, creole or whole grain
1tsp. lemon zest
2T lemon juice
1cup fresh breadcrumbs
Salt & pepper
2 eggs
½ cup olive oil
Remoulade:
1¼ cup mayonnaise (store bought or homemade see below)
¼ cup mustard, creole or whole grain
2T prepared horseradish
1T paprika
1 tsp. salt
¼ tsp. cayenne
¼ tsp. black pepper
1tsp. lemon zest
¼ cup lemon juice
¼ cup green onions, (white & light green part only), finely chopped
¼ cup celery, finely chopped
¼ cup Cornichon pickles finely chopped
Salt & pepper
1. In a large bowl, add the crab, with your fingers break it up into pieces and check for any shells.
2. Add the celery, parsley, onions, mustard, lemon zest, juice and breadcrumbs. Carefully toss to keep the crab in nice-size pieces. Season with 1 tsp. salt and 4-5 grinds of pepper.
3. In a small bowl beat the eggs then add to crab and mix until well combined.
4. Place in refrigerator for 20 minutes, (no longer that 2hrs or it will get to soggy) Remove the crab mixture from the fridge. Place about a tablespoon of mixture in your hand and shape into ball. Place on tray, or mat. Repeat with remaining crab mixture.
5. In a medium sauté pan, over medium heat add half the oil, allow it to heat up then place several crab balls into the pan (don’t overcrowd) Pat them down slightly into cakes. Cook the crab cakes 2-3 minutes on each side, until lightly brown. Remove from pan and place on tray. If necessary add the remaining oil and sauté the remaining cakes. Set aside
6. Remoulade Sauce: In a small bowl, combine all the ingredients and mix until combined, then season with salt and pepper.
7. Serve crab cakes warm or cold with sauce.
Mayonnaise
3 egg yolks
2tsp. Dijon mustard
1T vinegar
1 tsp. salt & pepper
1½-cup oil
1. In the bowl of food processor, combine the egg yolks, mustard, vinegar, salt & pepper. Pulse until combined. With motor running slowly, add a few drops of the oil then in a steady stream, add the remaining until the mixture becomes emulsified.
Tips & Tricks
• Crab cakes can be completely made and fried the day ahead. Allow to cool completely then cover and refrigerate. Right before serving, place the crab cakes on a rack on a baking sheet into a 425° oven for 5 minutes to reheat. Serve warm with sauce.
• These crab cakes are, of course, perfect as an appetizer with cocktails. Or as a first course, place 2-3 cakes on a plate or you can make 1 larger crab cake per person. Just increase the cooking time to 4-5 minutes a side.
• These cakes also make great picnic food or on top of a salad.