Fancy Lump Crab Cakes With Roumalade Sauce

After many attempts to find a good, reasonably priced crab cake here in West Central Fl right on the Gulf Coast I decided to try my hand at making one. Here was what I came up with on my first attempt. And also even with the high priced restaurant versions I've never had a roumalade sauce I cared for. Try not to use crab meat in a can. Usually the seafood department at the local grocery store will have crab meat in a plastic container that is fresher without the metallic taste

• Ready In: 40 mins
• Serves: 3
• Yields: 3 1/2 cup cakes

Ingredients

• 32  ounces  fancy lump crabmeat (drained and rinsed)
• 1  stalk celery (finely minced)
• 2  tablespoons sweet onions (finely minced)
• 1  tablespoon  paul prudhomme magic  seafood seasoning
• 1⁄2 teaspoon Worcestershire sauce
• 1  teaspoon  dry ground mustard
• 1  teaspoon parsley flakes
• 2  eggs (slightly beaten)
• 2  tablespoons mayonnaise
• 1  teaspoon lemon juice
• 1⁄2 cup  Italian seasoned breadcrumbs, plus
• 1  tablespoon  Italian seasoned breadcrumbs, plus
• 1  teaspoon  Italian seasoned breadcrumbs
• 4  tablespoons canola oil

• ROUMALADE SAUCE

• 1⁄2 cup mayonnaise
• 1  tablespoon ketchup
• 1⁄2 teaspoon soy sauce
• 1⁄2 teaspoon  Crystal hot sauce
• 1⁄2 teaspoon lemon juice
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon onion powder
• 1⁄4 teaspoon paprika
• 1⁄2 teaspoon dill weed
• 1⁄4 teaspoon white pepper

Directions

1. In medium sized bowl added your drained and rinsed fancy lump crab meat, finely minced celery, finely minced sweet onion, Paul Prudhomme Seafood Magic seasoning, ground dry mustard, parsley flakes and bread crumbs and loosely mix then sit off to the side.
2. In another medium sized bowl start adding your wet ingredients -- mayonnaise, lightly beaten eggs, lemon juice and Worcestershire sauce and whisk together until there are no lumps. Then pour over crab mixture and mix well. Then sit off to the side while you make the Roumalade sauce.
3. To make the Roumalade sauce add all the ingredients until a bowl and mix well. Then sit off to the side while you form and cook your patties. You want the sauce to be room temp and not be cold. It won't hurt it to sit out for such a short period.
4. Add the 4 tablespoon canola oil (although extra virgin olive oil will work great -- I just had run out) Heat on medium high heat until it gets hot. While you are waiting for the oil to heat start making your patties. Just eyeball about 1/2 a cup of the crab mixture and form into a ball. Flatten the ball into about a 1/2 inch thick patty making sure all the edges are packed tight so you don't lose any parts. Add to the oil and cook on between medium and medium high heat for 10 minutes. Carefully turn over and cook on medium heat for an additional 10 minutes.
5. If you know how to drizzle then drizzle the Roumalade sauce over and around the patty and your plate will look really nice and fancy. But if you're like me just place a dollop of the Roumalade sauce on the patty and place a little dollop on the side.