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Friday, August 28, 2015

Southern Crab Cakes


Ingredients

  • 1/4 c Celery, finely diced
  • 1/4 c Red Bell Pepper, finely diced
  • 2 tbs Parsley, finely chopped 
  • 2 Green Onions, finely diced, use white and green parts
  • 1 tbs Butter
  • 1/4 Flour for dusting
  • 1 lb Crab Meat - I use 1/2 lump and 1/2 claw
  • 3/4 c Bread Crumbs
  • 1 Large Egg
  • 2 tbs Mayonnaise, preferably Duke's 
  • 1 tsp Creole Seasoning
  • 1 tbs Creole Mustard
  • 1/4 tsp Salt
  • 1 tsp Worcestershire Sauce 
  • 2 tbs Lemon Juice
  • Dash of Dried Thyme
  • Dash of Onion Powder 
  • Dash of Garlic Powder
  • Lemon Slices Wedges for serving
  • Oil for frying - 1/4" or so in the skillet you're using
Begin by melting 1 tablespoon of butter in a small skillet. Add chopped vegetables and saute until translucent, about 6 minutes.



Line a sheet pan with foil and dust with some of the flour, reserve the rest for dusting the crab cakes. 

In a small mixing bowl add crab, picking free of shells and cartilage. Add bread crumbs to the crab and toss lightly to combine.

In a large mixing bowl beat 1 egg and add mayonnaise, creole seasoning, creole mustard, salt, thyme, Worcestershire, lemon juice, onion powder, garlic powder and mix well to combine.

Add the crab meat and bread crumb mixture to the large mixing bowl and gently combine with the wet ingredients and seasonings. 



Form crab mixture into cakes, dust with flour and place on the sheet pan that's been dusted with flour. Makes 8 Crab Cakes. Place in the refrigerator and chill for 1 hour.

Heat oil in a large skillet until ready for frying over medium heat. When the oil is ready add the crab cakes, 4 at a time. Cook 3-4 minutes per side until browned. Remove from oil and place on a paper towel lined plate to drain excess oil.

Serve with fresh lemon slices or wedges and your favorite dipping sauce. I served mine with a Red Remoulade Sauce (see recipe below)



Red Remoulade Sauce
  • 3/4 c Mayonnaise, preferably Duke's
  • 2 tbs Tomato Paste
  • 1 tbs Worcestershire Sauce
  • 1 tbs Fresh Parsley, chopped
  • 2 tbs Capers, chopped
  • 1 tbs Creole Mustard
  • 2 tbs Red Wine Vinegar
  • 2 tbs Green Onion, chopped
  • 1 1/4 Creole Seasoning
  • Dash Cayenne
  • 1 Clove Garlic, minced
  • 1/2 tsp Celery Seed
  • 1/4 tsp Salt
  • 1 tsp Lemon Juice
  • Fresh Cracked Black Pepper


Combine, can be refrigerated up to 5 days. 



"As an appetizer or main dish, dressed up or dressed down, crab cakes are a versatile part of Southern food. " ~ Southern Living




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