Classic Crab Cakes with Remoulade Sauce
Author: 
 
Ingredients
  • Crab Cake:
  • 24 ounces of lump crab meat
  • ¼ cup diced celery
  • 2 TBSP chopped parlsey
  • 2 TBSP chopped basil
  • 3 TBSP mayo
  • 2 tsp brown spicy mustard
  • 1 teaspoon Worcestershire sauce
  • ½ tsp cracked black pepper
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper
  • ¼ teaspoon salt
  • 1 tsp lemon zest
  • Juice of ½ lemon
  • 2 large eggs
  • ¼ cup regular bread crumbs
  • ½ cup panko
  • Canola oil, for cooking
  • Remoulade Sauce:
  • 1 tsp Horseradish sauce
  • 1 tsp Worcestershire sauce
  • 1 cup Mayo
  • 2 TBSP Dijon mustard
  • 1 TBSP chopped parsley
  • 2 TBSP green onions
  • 2 TBSP sweet pickles
  • 2 TBSP lemon juice
  • 1 tsp Cajun seasoning
  • 1 tsp hot sauce
Instructions
  1. Directions:
  2. Gently combine the crab meat, celery and remaining 11 ingredients in a large bowl. Gently stir in the eggs until thoroughly combined and then add in the bread crumbs. Shape into 6-8 crab cakes and place on a baking sheet. Cover and refrigerate the cakes for at least 1 hour up to 4 hours.
  3. Heat a large cast iron skillet to medium heat with 2-3 TBSP of canola oil. Once the oil is hot, place the cakes in the pan and cook 3-3 minutes per side until slightly crispy and golden brown.
  4. Stir together ingredients for remoulade and serve alongside the crab cakes.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2018/05/02/classic-crab-cakes/