Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print Recipe
Lump Crab Cakes with Remoulade
Makes 2 dozen large crab cakes
Ingredients
For the crab cakes:
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
Instructions
For the crabcakes:
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. Do not burn the garlic. Remove from heat to cool.
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.
Add crab and fold in.
Form crab cakes.
Combine the flour, salt, pepper and 1 tbsp Old Bay in a bowl.
Dredge 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.
Heat ½ cup oil in a skillet and place first batch of cakes in oil.
Cook for 4-5 minutes per side, until golden brown.
Remove and set on paper towel to absorb any excess oil.
Repeat until all cakes are done.
Serve with remoulade sauce and lemon wedges. {recipe below}
Other option-substitute avocado in place of eggs in batter.
For the Remoulade:
Add all ingredients into food processor and pulse.
Serve in a bowl for dipping or topping crabcakes and other seafood.