Recipe courtesy of Virginia Willis
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Gulf Coast Crab Cakes with Country Remoulade
Total:
50 min
Prep:
5 min
Inactive:
30 min
Cook:
15 min
Yield:
24 bite-size crab cakes
Level:
Easy
Total:
50 min
Prep:
5 min
Inactive:
30 min
Cook:
15 min
Yield:
24 bite-size crab cakes
Level:
Easy

Ingredients

Country Remoulade:

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.

Country Remoulade:

In a bowl, combine the mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery and garlic. Season with salt and pepper.

Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.

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