Ingredients
- Remoulade Sauce:
- Ingredients
- • 1 pound crabmeat, picked free of shells
- • 1/3 cup crushed crackers (recommended: Ritz)
- • 3 green onions (green and white parts), finely chopped
- • 1/2 cup finely chopped bell pepper
- • 1/4 cup mayonnaise
- • 1 egg
- • 1 teaspoon Worcestershire sauce
- • 1 teaspoon dry mustard
- • 1/2 lemon, juiced
- • 1/4 teaspoon garlic powder
- • 1 teaspoon salt
- • Dash cayenne pepper
- • Flour, for dusting
- • 1/2 cup peanut oil
- • Favorite dipping sauce, for serving
- • 1 cup mayonnaise, recipe follows
- • 1 tablespoon capers, minced
- • 1 cornichon, minced
- • 1 or 2 anchovies, minced
- • 1 shallot, minced
- • 1 teaspoon minced fresh chives
- • 2 teaspoons minced fresh parsley leaves
- • Salt and freshly ground white pepper
- .
- 2 tablespoons jarred capers, chopped
- 2 cups tartar sauce
- 2 teaspoons Cajun seasoning
- 1 teaspoon prepared horseradish
- 6 dashes hot pepper sauce, or to taste (recommended: Tabasco)
- Mayonnaise:
- • 1 egg yolk*
- • 1/8 teaspoon salt
- • Freshly ground white pepper
- • 1 teaspoon Dijon mustard
- • 1 teaspoon fresh lemon juice
- • 1 cup corn oil
- • *RAW EGG WARNING
- Lemon Aioli:
- • 1/2 cup mayonnaise
- • 1 clove garlic, minced
- • 1 tablespoon chopped chives
- • 3 tablespoons lemon juice
- • 1/2 teaspoon lemon zest
- • Kosher salt and freshly ground black pepper
- Lemon Dill Sauce:
- • 1 cup mayonnaise
- • 1/4 cup buttermilk
- • 2 tablespoons chopped fresh dill leaves
- • 1 tablespoon chopped fresh parsley leaves
- • 1 tablespoon grated lemon zest
- • 2 teaspoons fresh lemon juice
- • 1 garlic clove, minced
Preparation
Step 1
In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.
Remoulade Sauce:
In a bowl, combine all the ingredients until well blended. Taste and adjust seasoning with salt and pepper. Keep refrigerated until needed.
In a small bowl, mash the capers with a fork. Add tartar sauce, Cajun seasoning, horseradish, and hot pepper sauce and combine completely. If you have the time, let chill in the refrigerator, covered, for at least 1 hour to let flavors meld.
Mayonnaise:
In a bowl, whisk together the egg yolk, salt, pepper, mustard, and lemon juice. Slowly add the oil, whisking all the while until emulsified. Keep refrigerated until needed.
Yield: 1 cup
Lemon Aioli:
In a medium bowl, mix all the ingredients together.
Lemon Dill Sauce:
To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.