Prep 1 hr
Cook 25 mins
Delicious, rich crab cakes with a Creole twist. Great with just a squeeze of lemon, but for an added Creole kick, try them with the quick version of classic remoulade sauce, included in this recipe. Posted for safe-keeping. Prep time includes refrigeration time. Tips: Using saltines is very important- they add more flavor as a binder, and don't make the crab cakes pasty, like breadcrumbs do. Don't be tempted to fry up these crab cakes right after shaping them; it is important to let them chill for at least 30 minutes so they do not fall apart when you dredge them in the cracker crumbs and fry them.
Crab Cake Ingredients
- 2 teaspoons vegetable oil
- 3 tablespoons vegetable oil
- 1⁄2 onions, minced or 1⁄2 cup minced onion
- 1⁄2 green bell pepper, stemmed, seeded, and chopped fine
- 1 celery rib, chopped fine
- 3 garlic cloves, minced
- 1 1⁄2 lbs lump crabmeat (picked over for any shells)
- 30 saltine crackers, crushed into fine crumbs or 1 1⁄4 cups saltine crumbs
- 1⁄4 cup mayonnaise
- 1 large egg
- 2 tablespoons heavy cream
- 1 tablespoon dry mustard
- 1⁄4 teaspoon cayenne pepper
- 1 tablespoon Worcestershire sauce
Remoulade Sauce Ingredients
- 1 cup mayonnaise
- 1 tablespoon whole grain mustard
- 1⁄4 cup chopped dill pickle
- 1 scallion, sliced thin
- 1 tablespoon fresh lemon juice
- 1⁄4 teaspoon cayenne pepper
- salt and pepper
- lemon wedge, for serving
- FOR THE CRAB CAKES:.
- Heat 2 teaspoons of the oil in a medium skillet over medium heat. Add the onion, bell peppers, celery, and garlic and cook until soft, about 5 minutes. Transfer to a plate and refrigerate for 5 minutes.
- Transfer the vegetables to a large bowl. Stir in the crab meat and 3/4 cup of the cracker crumbs, being careful not to break up large pieces of crab.
- Whisk the mayonnaise, egg, heavy cream, mustard, cayenne and Worcestershire together in a small bowl. Using a rubber spatula, fold the mayonnaise mixture into the crab mixture. Divide into 8 portions and shape each into a 1 1/4 inch-thick cake. Transfer to a plate, cover, and refrigerate until well chilled, at least 30 minutes.
- FOR THE SAUCE:.
- Meanwhile, mix all the sauce ingredients together in a small bowl and season with salt and pepper to taste. Cover with plastic wrap and chill until the flavors blend, at least 10 minutes.
- Heat the remaining 3 tablespoons oil in a 12-inch non-stick skillet over medium-high heat until shimmering. Meanwhile, dredge the crab cakes in the remaining 1/2 cup cracker crumbs and press to adhere the crumbs to the cakes.
- Cook 4 of the crab cakes until well browned on both sides, about 5 minutes per side. Transfer to a paper towel-lined plate and repeat with the remaining crab cakes. Serve immediately with the lemon wedges and remoulade sauce.
- Note: To prepare ahead of time- the remoulade sauce can be refrigerated in an airtight container for up to 3 days. The crab cakes can be shaped, wrapped tightly in plastic wrap, and refrigerated for up to 1 day before cooking.