Recipe courtesy of Kardea Brown

Low Country Crab Cakes

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  • Level: Easy
  • Total: 1 hr 35 min (includes chilling time)
  • Active: 35 min
  • Yield: 6 servings
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Ingredients

1 large egg, lightly beaten

1/2 cup mayonnaise 

1 tablespoon Dijon mustard 

1 tablespoon Worcestershire sauce 

2 teaspoons seafood seasoning, such as Old Bay 

20 butter crackers, such as Ritz, crushed (about 2 1/2 cups crumbs) 

1 pound fresh jumbo lump crabmeat, picked for shells 

Vegetable oil, for frying 

Remoulade, recipe follows

Remoulade:

1 cup mayonnaise

1/4 cup ketchup 

2 tablespoons whole-grain mustard 

1 tablespoon prepared horseradish 

1 tablespoon lemon juice 

1 tablespoon chopped fresh chives 

Directions

  1. Mix together the egg, mayonnaise, mustard, Worcestershire sauce and seafood seasoning in a bowl. Fold in the cracker crumbs and crabmeat until just combined, being careful not to break up the crab too much. Shape the mixture into six 2- to 2 1/2-inch patties, trying to make straight sides and flat bottoms. Cover and refrigerate until firm, about 1 hour.
  2. Preheat the oven to 200 degrees F.
  3. Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add cakes in batches, making sure not to overcrowd the pan. Cook until golden brown, 2 to 3 minutes on each side. Remove the crab cakes to a plate or platter and repeat with the remaining crab cakes, adding more oil if needed. Hold in the warm oven until ready to serve. Serve warm with remoulade.

Remoulade:

  1. Mix mayonnaise, ketchup, mustard, horseradish, lemon juice and chives in a bowl until combined.