Crab Cakes with Remoulade Sauce - 5 STAR - Stovetop version

 

Crab Cakes with Remoulade Sauce

These crab cakes were really great!  Tender, flavorful, as good as any I’ve had in any restaurant.  Definitely need the remoulade DRIZZLE to complement the richness of the crab cakes.

 

RECIPE COURTESY OF KATIE LEE BIEGEL

·         Level: Easy

·         Total: 1 hr 20 min (includes cooling and chilling times)

·         Active: 40 min

·         Yield: 8 servings

 

Ingredients

 1/2 Celery stalk, diced

1 tablespoon olive oil, plus more for frying

1/2 medium yellow onion, minced 

2 teaspoons seafood seasoning, such as Old Bay (I used Cajun seafood seasoning)

1 garlic clove, minced  (I used 1t garlic powder because I was lazy)

1 pound jumbo lump crab meat  (I used artificial crab)

3 tablespoons mayonnaise (I used 2 T mayo, + 1T chipotle mayo)

2 tablespoons minced fresh parsley (I used dehydrated parsley)

2 teaspoons Dijon mustard (I used brown spicy mustard)

1 teaspoon kosher salt 

1/4 teaspoon freshly ground black pepper (I omitted because I used lemon pepper below)

2 slices bread, crusts removed, toasted and chopped into tiny pieces  (I used abt. ½ cup GF panko)

1 large egg, lightly beaten 

Zest of 1 lemon (I used 1t  lemon pepper)

Mixed salad greens, for serving (I served with coleslaw)

Remoulade Sauce:

1/3 cup mayonnaise

1 tablespoon ketchup 

1 tablespoon capers, chopped  (I would halve this in the future)

1 tablespoon sweet pickle relish 

2 teaspoons Dijon mustard (I used spicy brown mustard)

Juice of 1/2 lemon

 Kosher salt and freshly ground black pepper

Directions

 

1.      Heat the olive oil in a medium skillet over medium heat. Saute the onions & celery until translucent and tender, 3 to 4 minutes. Add the seafood seasoning and garlic and saute 1 minute longer. Let cool completely, while proceeding with step 2.

2.      In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions, celery & spices from step 1. Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note). This made 5 crab cakes for me.  Transfer to a baking sheet with parchment paper and refrigerate for 30 minutes.   Make the remoulade sauce during this time.

3.      In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Carefully transfer the crab cakes using a spatula to maintain shape.  Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side. Gently turn.  Serve atop salad greens with a drizzle of Remoulade Sauce.

Remoulade Sauce:

1.      Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.

 

Cook’s Note

These crab cakes are loose to maintain the crab flavor. They will not be as tightly packed as other crab cakes and may fall apart a bit, but they taste awesome! You can also use a ring mold to pack them more tightly.

 

Source:  https://www.foodnetwork.com/recipes/katie-lee/crab-cakes-with-remoulade-sauce-3089134