Prep 50 mins
Cook 7 mins
This is really an impressive appetizer. The recipe is a little bit of work, but worth it! From the book Gatherings & Celebrations from Burt Wolf.
- 2 tablespoons unsalted butter
- 2 scallions, white and green parts, minced
- 1 stalk celery, minced
- 1 clove garlic, minced
- 1 lb fresh lump crabmeat, cleaned and picked over to remove any bits of shell
- 2 large eggs, lightly beaten
- 2 teaspoons fresh lemon juice
- 2 tablespoons whole grain mustard
- 2 tablespoons minced fresh flat-leaf parsley
- 1 teaspoon kosher salt
- 3⁄4 teaspoon fresh ground black pepper
- 1 pinch freshly grated nutmeg
- 1⁄3 cup cracker meal, plus
- more cracker meal, for dredging
- 2⁄3 cup vegetable oil, for frying
- 2⁄3 cup mayonnaise
- 2 scallions, white and green parts, chopped
- 2 tablespoons finely minced fresh flat-leaf parsley
- 2 tablespoons minced fresh dill
- 1 teaspoon fresh lemon juice
- 2 tablespoons drained white horseradish
- 4 tablespoons whole grain mustard
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- 1 tablespoon sweet paprika
- 1⁄2 teaspoon kosher salt
- 1⁄8 teaspoon fresh ground black pepper
- Tabasco sauce
- In a medium skillet, heat the butter; add the scallions, celery, and garlic, and cook over medium heat until the vegetables are translucent, about 3 to 4 minutes.
- In a medium bowl, combine the cooked vegetables with the crab, eggs, lemon juice, mustard, and parsley.
- Season with the salt, pepper, and nutmeg.
- Add the cracker meal and stir well to combine thoroughly.
- Form heaping tablespoons of the crab mixture into 1-1/2 inch-round cakes.
- Roll the cakes in additional cracker meal and place them on a baking pan.
- Refrigerate for at least 30 minutes before cooking.
- When ready to serve, heat a large skillet and pour the oil to a depth of 1/2-inch; heat the oil over medium heat, keeping the oil at a low simmer.
- Cook and brown the crabcakes for 1 to 2 minutes on the first side and about 1 minute on the second side, or until they are cooked through and golden brown.
- Transfer the cakes to paper towels to drain. Serve the cakes warm, with the Remoulade sauce.
- -=Remoulade Sauce=-
- In a small bowl, whisk all of the ingredients together and refrigerate until ready to serve; makes 1 cup.
This recipe was super easy! I traded Cholula hot sauce for the Tabasco for a less vinegar-y taste in the remoulade. I also used crushed club crackers for the buttery-ness in the crab cakes. They came out AMAZING! I served with a spinach salad dressed with Hatch Chili Vinaigrette.
We made the remoulade sauce only - it was good! Seemed intense - only used about 1/2 of the paprika but it was good!
I used this recipe specifically for the remoulade sauce and it was DELICIOUS! Loved the mixture of ingredients ~ will use this anytime I need remoulade!