- 4
Ingredients
- Crabcakes
- 1 lb. crabmeat (we use Phillips Crab)
- 1 cup cooked corn (frozen petite white corn works well)
- 1/4 cup finely diced onion 1/2 cup finely diced pepper (green, red, orange, yellow, or purple)
- 1/2 cup finely diced celery
- 1 cup mayonnaise
- 1/2 teaspoon dry mustard
- Pinch of cayenne pepper
- Salt & freshly ground black pepper, to taste
- 1 egg, lightly beaten
- 1 1/4 cups saltine cracker crumbs
- Remoulade Sauce
- 1 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon worcestershire
- Dash of tobasco
- 1/4 cup finely diced dill pickle
- 1/4 cup fresh Italian parsley
- 2 tablespoons finely minced shallots
- 2 tablespoons tiny capers, drained
- Salt and Fresh ground black pepper to taste
Preparation
Step 1
Crabcakes
~ Combine the crabmeat, corn, onion, pepper, and celery in a bowl, and toss with a rubber spatula.
~ In another bowl, combine the mayonnaise with the mustard and cayenne pepper. Stir into the crabmeat mixture, and add salt and pepper. Gently fold in the egg and ¼ cup of the cracker crumbs with a spatula.
~ Form the crab mixture into eight patties. Carefully coat the patties with the remaining 1 cup cracker crumbs, and chill, covered, for at least 30 minutes.
~ Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium-size skillet. Cook the crab cakes over medium heat until golden on brown on both sides, about 3 minutes per side, addign more oil & butter as necessary. Serve immediately with sauce on the side.
Sauce
Mix the mayonnaise, lemon juice, worcestershire & tobasco in a bowl. Fold in pickle, parsley, shallots & capers. Season with salt and pepper. Loosely cover and refreigerate for 1 hour to allow flavors to come out. Yields 1 1/2 cups.