Herbed Maryland Crab cakes with Spicy remoulade
Ingredients
- 1 Lb Special Lump Crabmeat (or whatever is available to you, try using the best quality)
- 1 Large Egg
- 1/4 cup Mayonnaise
- 1/2 Tbsp Dijon Mustard
- 1/2 Tbsp Old Bay Seasoning
- 1 tsp lemon juice
- 1/2 tsp Worcestershire sauce
- 2 cups Crushed ritz crackers Leave some pieces a bit chunky
- 1 oz unsalted butter melted
- 2 Tbsp Chopped fresh Thyme, Parsley, and Dill
- Salt and Pepper to taste
- Oil to cook the crab cakes
- For the Remoulade:
- 1 cup Mayonnaise
- 1 Tbsp Grain or dijon mustard
- 1 tsp chopped fresh garlic
- 1 Tbsp Lemon Juice
- 1 tsp Cajun seasoning
- 1/2 tsp paprika
- 2 Tbsp Chopped capers
- 2 Tbsp chopped pickles
- 1/2 tsp Worcestershire sauce
- 1/2 tsp hot sauce
- Salt and pepper to taste
- Lemon for garnish
Instructions
- Whisk the egg. Add in all ingredients for crab cake except the crab and butter. Mix well. Then, fold in the crab and butter until everything binds together. Don't over-mix. You want the crab to maintain most of its shape. Refrigerate the mix for at least 30 minutes.
- Make the remoulade: Mix all remoulade ingredients in a bowl. Then refrigerate.
- Heat oil in a saute pan over medium high heat (enough to coat the bottom of the pan). Carefully, scoop crab cake mix into the pan. Press it down a but to flatten, not too much though. Sear each side for about 3 minutes. Let it cook longer if it is thicker.
- Plate the crab cakes and serve with the remoulade and fresh lemons for garnish and squeezing.