Prep 20 mins
Cook 30 mins
I found this recipe in my Southern Living Magazine -- it's listed as one of their best recipes from the past 40 years.
- 3 tablespoons butter, divided
- 1 large red bell pepper, finely chopped
- 1⁄2 medium onion, finely chopped
- 1 cup saltine crumbs (finely crushed)
- 1⁄2 cup mayonnaise
- 1 large egg, lightly beaten
- 2 teaspoons Old Bay Seasoning
- 2 teaspoons Worcestershire sauce
- 3⁄4 teaspoon dry mustard
- 1⁄4 teaspoon hot sauce
- 1 lb fresh lump crabmeat, drained and picked
- 1 tablespoon vegetable oil
- mixed baby greens
- lemon wedge
- parsley sprig
- olive oil, to toss with the mixed greens
- salt and pepper, to toss with the mixed greens (if using)
- 2 cups mayonnaise
- 1⁄4 cup creole mustard
- 2 garlic cloves, pressed
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 2 teaspoons paprika
- 3⁄4 teaspoon ground red pepper
- Melt 2 T. butter in a large non-stick skillet over medium heat; add bell pepper and onion, and sauté 10 minutes or until tender. Remove from heat; stir in cracker crumbs and next 6 ingredients. Gently stir in crabmeat. Shape mixture into 8 patties; cover and chill at least 1 hour or up to 24 hours.
- Melt 1/2 T. butter with 1/2 T. oil in large skillet over medium high heat. Cook 4 crab cakes 4 to 5 minutes on each side or until golden. Drain on paper towels. Repeat procedure with remaining 1/2 T. butter, 1/2 T. oil, and crab cakes. Serve with Lemon Remoulade; garnish if desired.
- Serving suggestion: Serve crab cakes on top of some mix greens that have been tossed with some olive oil, salt and pepper before adding the other garnish.
- Tip: Handle the crabmeat as little as possible in order to keep the succulent lumps intact.
- Lemon Remoulade:.
- Whisk together all ingredients until blended. Cover and chill 30 minutes or up to 3 days.
- The sauce can also be used as a dip for boiled shrimp or steamed asparagus; add a little milk to make a tangy salad dressing.
- (The prep and cook time does not include the time needed to refrigerate).