Crab cakes with remoulade sauce makes for a wonderful appetizer for a special occasion dinner or even a main dish attraction served with a salad or vegetables. My husband’s uncle Tom, who lived on the Chesapeake Bay, shared his recipe for crab cakes with me about six years ago. I’m so thankful that he did. He knew how much I disliked a bready crab cake and his recipe for crab cakes is just exactly how I like them. Full of lump crab meat, some seasonings, a little binding agent to hold it all together.
Crab cakes can seem a bit intimidating, but are very simple to make. They just need gentleness in the mixing and time to rest in the refrigerator to be the very best you can imagine.
Here’s how they are made.
These are the ingredients you’ll need. Mayonnaise, egg, Dijon mustard, Worcestershire sauce, hot sauce, lump crab meat, saltines, and butter. You knew there would be some butter, didn’t ya?
In a medium bowl, add your mayonnaise, egg, and Dijon mustard.
Pour in your Worcestershire sauce.
Now comes the spicy stuff! Pour in your hot sauce. You can add a bit more if you like your crab cakes really spicy, but this amount is pretty tasty in my opinion.
Mix all of these ingredients up well.
Drain your lump crab meat and add into your bowl. Gently fold into your mayonnaise mixture. You’ve paid all that money for lump crab meat, so go gentle here. You don’t want to turn your precious lump into bits.
Crumble up about 20 saltine crackers and toss into you bowl. Now, gently fold into your crab mixture. Gentle, gentle. Allow to stand a few minutes before moving on to the next step. This allows everything to combine well and hold a shape better in just a bit.
Shape mixture into about 8 patties. Place on a wax paper lined baking sheet. Cover and chill for 1 hour to overnight. I tend to shape mine the evening before I plan on serving and prefer the taste.
Saute the crab cakes in butter in a large skillet for about 3 minutes on each side. Flip only once and then remove to a platter lined with paper towels to drain.
Serve with your favorite remoulade sauce – my favorite is Emeril Lagasse’s from his Louisiana Real and Rustic cookbook – and a salad or vegetable for a light meal.
Copyright © Add a Pinch. All Rights Reserved.