Crab Cakes With Lemon Remoulade

Submitted by Bobbie S.

"I found this recipe in my Southern Living Magazine -- it's listed as one of their best recipes from the past 40 years."

 

• Ready In: 50mins
• Ingredients: 24
• Serves: 4

ingredients

• 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

• Garnishes

• 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)

• Lemon Remoulade

• 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

directions

1. 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.
2. 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.
3. 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.
4. Tip: Handle the crabmeat as little as possible in order to keep the succulent lumps intact.

5. Lemon Remoulade:

6. Whisk together all ingredients until blended. Cover and chill 30 minutes or up to 3 days.
7. 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.
8. (The prep and cook time does not include the time needed to refrigerate).