July 7, 2019

Uncle Mike's Lump Crab Cakes with Remoulade

Uncle Mike's Lump Crab Cakes with Remoulade is a famous family recipe that everyone loves during our holiday meals. My Uncle makes the best crab cakes around and today I am sharing how to make them!
My Uncle Mike and I both love cooking and he is one of my biggest inspirations.
Today I am sharing a recipe of his that I love because it always reminds me of my home state, Florida. 
Uncle Mike's Lump Crab Cakes with Remoulade is one of those meals you talk about months later because it is that good. I was lucky enough to get my Uncle to share his recipe with me and even though they may not have been as pretty good as his when I made them, they are pretty darn close! 
Give them a try and let me know what you think! 
Mike is self taught like me and him and we love cooking together during our holiday gatherings.
 My Uncle and my Aunt Candie are both big Tampa Bay Buccaneer fans.
So, of course, I had to get him a Bucs Chef hat!
I am blessed to have such a wonderful family and my awesome
 Uncle even officiated our wedding 7 years ago!
Scroll down for two of Mike's best recipes: Crab Cakes and Remoulade dipping sauce. 

Ingredients:


For the crab cakes:
Makes 2 dozen large crabcakes
  • 2 Tbsp olive oil
  • ¼ c. finely chopped red onion
  • ¼ c. finely chopped celery
  • ¼ c. shredded carrots
  • ¼ c. finely red peppers, minced
  • 1 tsp. chopped garlic
  • 1 lb. crab claw meat, well drained
  • 1 lb. lump crab meat, well drained
  • 4 eggs 
  • ½  tsp. Old bay
  • ½ c. mayonnaise
  • 4 tbsp. Creole mustard
  • ½  c. bread crumbs
  • ½ c. parsley, finely chopped
  • 1/3 cup grated Parmigiano-Reggiano
  • 1 tbsp. Tabasco
  • 1 tbsp. Worcestershire
  •  4 tbsp. lemon juice
  • 2 cups pure vegetable oil (use 1/2 cup at a time and replace after 2 batches)
  • 1 c. flour
  • 1 tbsp. Old Bay seasoning
  • salt and pepper, to taste
  • lemon wedges, for serving

For the Remoulade: 
  • 1/2 c. Mayonnaise
  • 2 tbsp. lemon juice
  • 2 tbsp. Creole mustard
  • ½  cup roasted red peppers
  • 1 tsp. horseradish
  • 1/4 c. finely chopped red onion
  • 1/4 c. finely chopped green onions 
  • 2 tbsp. finely chopped parsley
  • 2 boiled eggs finely chopped
  • Tsp. of Tabasco
  • Tsp. of Worcestershire 
  • 1 tsp. finely chopped garlic 
  • 1/2 tsp. paprika
  • 1/2 tsp. salt
  • 1/8 tsp. white pepper

Directions:

For the crabcakes:
  1. Heat the olive oil in a sauté pan over medium heat. 
  2. Add onions, celery, red peppers then salt and pepper. 
  3. Sauté for 3-4 minutes.  
  4. Add the garlic and carrots, and sauté for about 3 minutes, stirring regularly. Do not burn the garlic. Remove from heat to cool. 
  5. Combine eggs, salt, pepper, mayonnaise, Creole mustard, bread crumbs, parsley,  grated cheese, Tabasco, Worcestershire, and lemon juice. 
  6. Add the sautéed onion and pepper mixture. Mix together to blend all ingredients. 
  7. Add crab and fold in.
  8. Form crab cakes. 
  9. Combine the flour, salt, pepper and 1 tbsp Old Bay in a bowl. 
  10. Dredge crab cakes in the flour mixture and shake off the excess. 
  11. Set prepared cakes on a baking sheet. 
  12. Put into the freezer for 20 minutes or refrigerator for 2 hours or more. 
  13. Heat ½ cup oil in a skillet and place first batch of cakes in oil. 
  14. Cook for 4-5 minutes per side, until golden brown. 
  15. Remove and set on paper towel to absorb any excess oil. 
  16. Repeat until all cakes are done. 
  17. Serve with remoulade sauce and lemon wedges. {recipe below}
Other option-substitute avocado in place of eggs in batter.

For the Remoulade: 

  1. Add all ingredients into food processor and pulse.
  2. Serve in a bowl for dipping or topping crabcakes and other seafood.

Heat the olive oil in a sauté pan over medium heat. 
Add onions, celery, red peppers then salt and pepper. 
Sauté for 3-4 minutes.  
Add the garlic and carrots, and sauté for about 3 minutes, stirring regularly. 
Remove from heat to cool. 
This recipe uses A LOT of yummy crab!
1 lb of lump crab and 1lb of crab claw meat!
Combine eggs, salt, pepper, mayonnaise, Creole mustard, bread crumbs, parsley,  grated cheese, Tabasco, Worcestershire, and lemon juice. Add the sautéed onion and pepper mixture. 
Mix together to blend all ingredients then add crab and fold in.
Form crab cakes. This recipes makes around 2 dozen.
Combine the flour, salt, pepper and 1 tbsp Old Bay in a bowl.
Dredge the crab cakes in the flour mixture and shake off the excess. 
Set prepared cakes on a baking sheet. 
Put into the freezer for 20 minutes or refrigerator for 2 hours or more. 
For the remoulade: 
add all ingredients into a food processor.
Pulse until blended. 
Serve in a bowl for dipping or topping crabcakes and other seafood.
Heat ½ cup vegetable oil in a skillet and place first batch of cakes in oil. 
Cook for 4-5 minutes per side, until golden brown.  
Replace oil after cooking 2 batches so it does not get too dark and start smoking.
Remove crab cakes and set on paper towel to absorb any excess oil. 
Repeat until all cakes are done that plate on a serving platter.
Serve with remoulade sauce for dipping and lemon wedges for squeezing on top.
Dinner's served!
Make a plate of these delicious crab cakes for your next dinner party 
or family meal and they are sure to be devoured.

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