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.
The Remoulade recipe is not good. The recipe calls for way too much herbs. In my opinion the sauce does need to be complex but also simple at the same time. The mustard and herbs overwhelmed the sauce. Google other recipes and you will see simpler, yet better recipes. Will NOT make this recipe again.
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!