If you’ve read this blog long enough, you’ll know that I ADORE seafood ESPECIALLY during the Summer. So it should be no surprise that I’m about to tell you the recipe for these crab cakes with a remoulade that is so good that my husband often puts it on the salad that I serve alongside these cakes. If you’ve got a craving for all things crab, keep reading!
If crab wasn’t enough, the other reason I love this recipe is that I can go and make these ahead of time. I can also say that these last a day after so if you want to keep the leftovers for lunch there’s no risk. I frequently will make these for dinner one night and eat the leftovers for lunch the next (even for dinner sometimes). I got this recipe from Host the Toast if you would like to see the original recipe. Without further delay, please enjoy this recipe.
For the Remoulade:
- 1/2 cup mayonnaise
- 1 tablespoon prepared horseradish
- 1 tablespoon Sriracha
- 1 tablespoon capers
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 2 teaspoons dijon mustard
- 1 shallot, coarsely chopped
For the Crab Cakes:
- 1 lb fresh lump crab meat
- 1/2 cup saltine crackers, crushed (or dry breadcrumbs)
- 1 egg, beaten
- 2 tablespoons mayonnaise
- 1 tablespoon fresh parsley, chopped
- 1/2 tablespoon Old Bay seasoning
- 1 teaspoon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1 tablespoon canola oil
For the Remoulade:
Add all of the ingredients to a food processor or blender and combine until smooth. Refrigerate until serving.
For the Crab Cake:
- In a small bowl, mix cracker (or bread) crumbs, mustard, Old Bay and salt. Set aside.
- In a large bowl, combine egg, mayonnaise, and Worcestershire sauce. Gently fold in the crumb mixture. You don’t want to pulverize the crackers.
- Add the crab meat and parsley, and gently shape into 6 cakes, making sure not to break up the crab meat. Place them on a baking sheet lined with parchment paper.
- Refrigerate the cakes for at least an hour to ensure that they won’t fall apart while cooking.
- Heat the oil and butter in a skillet over medium heat. Fry the crab cakes for about 6-8 minutes, gently flipping half-way through. Serve immediately or keep warm in a 200-degree oven.
Hopefully, you feel really good about what you’ve made. If you’d like to talk about your experience, leave a comment below! If you want to show me how it went then tag me on either Instagram or Facebook and I’ll check it out. I hope you enjoy your meal and I wish you a wonderful day. -Heather Astaneh