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| Crab Cakes with Remoulade Sauce served over a bed of Arugula. |
When I asked my Mom what she wanted for Mother's Day she said my crab cake recipe. No Joke! I feel bad that I've been hesitant to share this recipe with her. There are two reasons I've been so reluctant. First of all, I hardly ever follow a recipe and although I have a general idea of how to make them, I don't have exact measurements. Secondly, it is kinda nice to finally have something I can make for her. A recipe that she actually has to ask me for. This post is for you Mom. Now you have my secret crab cake recipe. To the best of my knowledge...
Crab Cakes:
2 containers of 16 oz. lump fresh crab1 small carrot, finely chopped1 celery stalk, finely chopped1/2 small red bell pepper, finely chopped
1/4 cup red onion, finely chopped 1 teaspoon Old Bay seasoning1 teaspoon dried dill1/4 teaspoon Tabasco1 egg white 1/3 cup mayonnaise1 cup Panko breadcrumbs clarified butter for frying
Directions:
Add all the ingredients together in a large bowl, mixing with your hands or a large spoon. Gently scoop up the mixture and form into patties. I usually roll mine into a ball and then press them down into patties. If the mixture is not sticking together, add more mayo. If the mixture is too wet, add more panko breadcrumbs until the patties hold together. Coat the patties with Panko and before frying.
In a large skillet, over medium heat, add clarified butter. When the butter is hot, add patties, spacing them evenly in the pan. When the patties have turned golden brown on one side, flip them and continue to cook them. This should only take a couple of minutes, depending on how hot your skillet is.
Place patties on a large plate lined with paper towels.
Remoulade Sauce:
1 cup mayonnaise4 tablespoons ketchup1 tablespoon grainy mustard1 tablespoon prepared horseradish
1 teaspoon worcestershire sauce 2 tablespoons chives, chopped
1 tablespoon capers
salt and pepper to taste
Mix all ingredients in a together in a bowl.
Enjoy!
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