Gulf Crab Cakes Recipe
Serve this rich and flavorful summertime app while the crab boil simmers.
MAKES 24
Ingredients
6 tablespoons unsalted butter
1 1/2 cups diced onions
1 1/2 cups diced celery
1 1/2 cups diced green peppers
1 1/2 cups mayonnaise
3/4 cup sour cream
3 eggs
1 tablespoon Tabasco
1 tablespoon Worcestershire sauce
3 tablespoons lemon juice
2 tablespoons Creole seasoning
1 tablespoon dry mustard
3/8 teaspoon cayenne pepper
1 1/2 cups chopped scallions
3 pounds lump crabmeat, rinsed and picked cleaned
5 1/4 cups panko bread crumbs, divided
3/4 cup olive oil
Smoky Remoulade Sauce (recipe below)
Directions
1. Heat sauté pan over medium heat. Add butter. Cook onions, celery and peppers until tender.
2. In large bowl, combine next 10 ingredients. Add in cooked onions, celery and peppers mixture. Mix thoroughly.
3. Gently fold in crabmeat and 3/4 cup bread crumbs to mixture. Stir gently, careful not to break up crabmeat. Portion into 2-1/2-ounce patties and dredge in remaining bread crumbs.
4. Heat nonstick sauté pan over medium heat. Add 3 tablespoons olive oil and 6 crab cakes.
5. Cook on both sides until golden brown. Leave cooked crab cakes in warm oven. Repeat process. Serve with Smoky Remoulade Sauce.
Smoky Remoulade Sauce
Ingredients
2 1/4 cups mayonnaise
3/4 cup ketchup
1 tablespoon Tabasco
2 tablespoons lemon juice
2 tablespoons smoked paprika
1 tablespoon minced garlic
2 tablespoons Creole seasoning
2 tablespoons horseradish
1 tablespoon Worcestershire sauce
6 tablespoons minced cornichons
Directions
Combine all ingredients, mix thoroughly. Store in refrigerator.
Recipe featured in “50 Quintessential Mobile Bay Recipes” sponsored by
