Mostly Crab Crab Cakes

Mostly Crab Crab Cakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lb. jumbo lump crabmeat

  • ½

    cup fine dry bread crumbs or finely crushed saltines

  • 4

    scallions, green part only, thinly sliced

  • 2

    tablespoons chopped flat-leaf parsley

  • 1

    teaspoons Old Bay Seasoning

  • 1

    teaspoons Worcestershire sauce

  • dash of Tabasco, or to taste

  • ¼

    cup mayonnaise

  • 1

    egg

  • ¼

    cup unsalted butter

  • ¼

    cup olive oil or peanut oil

  • Remoulade sauce:

  • 1

    tablespoon chopped fresh parsley leaves

  • 2

    tablespoons finely chopped green onions, white and green parts

  • 2

    tablespoons finely chopped sweet pickles

  • dash garlic powder

  • ½

    cup mayonnaise

  • 1

    tablespoon olive oil

  • 2

    teaspoons fresh lemon juice

  • 1

    teaspoon Dijon or Creole mustard

  • few drops Worcestershire sauce

  • pepper, to taste

Directions

Pick over crabmeat to remove any cartilage or shell. Place in large bowl with bread crumbs (or saltines), scallions, parsley, Old Bay, Worcestershire and Tabasco; toss with fork to combine. Fold in mayonnaise. Add egg and blend just until the mixture holds together. Gently shape into 8 thick, round crab cakes. Lay onto a sheet pan lined with wax paper. Cover with more wax paper and chill for at least 1 hour. To cook, combine butter and oil in a large frying pan over medium heat. When the oil and butter are hot, gently slide crab cakes (about 4, or as many as will comfortably fit) into the pan and fry 4 minutes on each side, until the outside is crisp and browned. Repeat with the remaining crab cakes. Serve hot.


Nutrition

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