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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.