Gulf Coast Crab Cakes with Country Remoulade

Total Time:
50 min
Prep:
5 min
Inactive:
30 min
Cook:
15 min

Yield:
24 bite-size crab cakes
Level:
Easy

Ingredients
  • 1 pound lump crabmeat, picked over for cartilage
  • 1/3 cup panko breadcrumbs
  • 2 tablespoons mayonnaise
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/4 teaspoon Creole seasoning, or to taste
  • Dash of hot sauce
  • 1 large egg, lightly beaten
  • Zest of 1 lemon
  • Coarse salt and freshly ground black pepper
  • 1/4 cup canola oil, plus more if needed
  • Country Remoulade, for serving
  • Chopped chives, for garnish
Directions

In a bowl, combine the crab, breadcrumbs, mayonnaise, Worcestershire sauce, Creole seasoning, hot sauce, egg, lemon zest and some salt and pepper. (The mixture will be slightly wet.) Form into cakes using 2 tablespoons or a small ice cream scoop. Place the cakes on a rimmed baking sheet and refrigerate to chill and set, about 30 minutes.

Line a baking sheet with paper towels and set near the cooktop. Heat the canola oil in a large skillet over medium heat. Using an offset spatula, gently slip the chilled cakes, without crowding, into the oil. Cook until the crab cakes are golden brown, about 2 minutes per side. Remove from the skillet, and transfer to the prepared plate to drain.

Serve warm with a dollop of Country Remoulade and garnished with chives.


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    This recipe is featured in:

    Seafood