Crab Cakes With Lemon Rémoulade

Tip: Handle the crabmeat as little as possible in order to keep the succulent lumps intact.
Photo by Irene B.

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tablespoons butter, divided

  • 1

    large red bell pepper, finely chopped

  • 1/2

    medium onion, finely chopped

  • 1

    cup saltine cracker crumbs (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 lump crabmeat, drained and picked

  • 1

    tablespoon vegetable oil

  • Lemon Rémoulade

  • Garnishes: mixed baby greens, lemon wedges, parsley sprigs

Directions

1. Melt 2 Tbsp. butter in a large nonstick skillet over medium heat; add bell pepper and onion, and sauté 10 minutes or until tender. 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. 2. 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. Repeat procedure with remaining 1/2 Tbsp. butter, 1/2 Tbsp. oil, and crab cakes. Serve with Lemon Rémoulade; garnish, if desired.

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