Ingredients
- 4 large garlic cloves, minced
- 6 tablespoons olive oil
- 1/4 cup diced onion
- 1/3 cup diced scallions
- 1/2 cup diced celery
- 2 tablespoons diced green bell pepper
- 2 tablespoons diced red bell pepper
- 2 tablespoons white wine
- 1 pound lump crabmeat, drained
- 1/2 cup seasoned bread crumbs
- 1/2 cup grated Parmesan
- 2 tablespoons lemon juice
- 2 eggs, lightly beaten
- 2 tablespoons chopped parsley leaves
- 2 teaspoons Dijon mustard
- 1 teaspoon seafood seasoning (recommended: Old Bay Seasoning)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 hamburger buns
- Tomato, sliced for garnish
- Lettuce, for garnish
- 1 lemon, cut into wedges for garnish
- 2 cups Remoulade sauce, recipe follows
Directions
In a medium skillet over medium heat, cook the garlic in 3 tablespoons of the olive oil until lightly browned, about 5 minutes. Add the onion, scallions, celery and peppers and cook until soft, about 5 more minutes. Add the wine and simmer for 1 minute, then remove the pan from the heat. Transfer the mixture to a large bowl. Add the crabmeat and mix well. Add the bread crumbs, Parmesan, lemon juice, eggs, parsley, mustard, seasoning, salt, and pepper, and mix well. Line a cookie sheet with waxed paper. Divide the crab mixture into 6 patties.
In a large skillet, heat the remaining olive oil and cook the crab cakes until fully cooked and lightly browned, about 3 to 4 minutes per side. Serve 2 crab cakes per hamburger bun, with tomato slices, lettuce, lemon wedges, and Remoulade sauce on the side.
Remoulade Sauce:
2 cups mayonnaise
3 tablespoons green sweet relish
2 garlic cloves, minced
2 teaspoons capers
1 tablespoon anchovy paste
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
In a medium bowl, combine all the ingredients and mix well. Season, to taste, with salt and pepper. It is best to refrigerate for several hours to allow the flavors to marry.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By sidinie_7480573
Greenbelt, MD
on November 21, 2012
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This was pretty good. I only had 8 ounces of crab so I did some diced shrimp to make up the difference and it came out well. Will definitely be making this again.
By Indiradesigns
on October 18, 2011
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The best crab cakes ever! My husband and I are true "foodies" and our friends and I agree that these crab cakes are better than most gourmet restaurants. The only thing I do differently is I add the egg and crab at the very end so that the crab stays very lumpy. I also don't do them on buns. Instead I make a mayo and Dijon mustard dipping sauce. Incredible!!!
By reidtobe_387320
Metuchen, NJ
on September 09, 2009
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we loved the crab cakes. They are very big actually a little too big for a hamburger bun. I did not think the remoulade sauce was that good, I have made better.
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