Crab Cakes are so delicious and one of my favorite appetizers when I go out to dinner. They are a great appetizer or make a great meal on their own. I love to have a traditional cajun remoulade sauce with my Crab Cakes, but these are also heavenly with mango salsa. You can enjoy these a s alight snack, serve with sweet potato fries or a refreshing salad.
Crab Cake Ingredients
1 lb lump
crab bmeat, picked through and any bits of shell removed (try not to break up the
lumps of crab meat as you pick through it)
1/2 stick
(1/4 cup) unsalted butter (divided, 1 Tbsp and 3 Tbsp)
1/2 cup
chopped shallots
1 teaspoon
kosher salt
2 large
eggs
1 1/2
teaspoons Worcestershire sauce
1 teaspoon
of sweet paprika
1/2
teaspoon freshly ground black pepper
1 tablespoon
old bay seasoning
¼ cup
chopped green onion
1 teaspoon
lemon zest
I tablespoon
lemon juice
1/4
teaspoon Tabasco
2 Tbsp
chopped fresh parsley
1 ½ cup
bread crumbs
Directions:
Heat one tablespoon of butter in a small skillet over medium high heat.
Add the shallots and a half teaspoon of salt. Cook until the shallots
are translucent, a couple minutes. Do not brown. Let the shallots cool.
Whisk together the eggs, Worcestershire sauce, remaining half teaspoon
of salt, paprika, freshly ground black pepper, lemon zest,
Tabasco, parsley, and the cooked shallots. Gently fold in the
crabmeat and approximately 1/2 cup bread crumbs (use more if needed). The mixture will be very wet. Using your hands,
take a scoop of the crab mixture and gently form it into a patty form
about 2 1/4 inches across and 3/4 inches thick.
Continue until you've
made 12 crab cake patties. Line a rimmed tray with a piece of wax paper
just large enough to hold the cakes and sprinkle the bottom of the tray
with 1/2 of the remaining breadcrumbs. Set the crab cakes in one layer on the
top of the layer of bread crumbs and sprinkle them with the remaining
bread crumbs. Cover the crab cakes loosely with another sheet of wax
paper and chill in the refrigerator for at least one hour.
Heat Peanut oil in frying pan working in batches, place the crab cakes in the pan (do not crowd the
pan), and cook until golden brown, about 3 minutes on each side.
Remoulade Sauce
Ingredients
4 tablespoons Creole mustard or grainy mustard
1/4 yellow onion, grated
1 celery stick finely chopped
1 rounded tablespoon prepared horseradish
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco
1 teaspoon paprika
A handful fresh flat-leaf parsley, chopped
Delicious!
Bon Appetit!
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