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Crab Cakes: Crab Cakes Our Way

Source of Recipe

From "The All New Ultimate Southern Living Cookbook"


Recipe Introduction

"You'll love how simple these are to prepare. The spicy rémoulade sauce enhances the delicate crab cakes. The sauce is good on sandwiches, too."

List of Ingredients

â—¦ 1 pound fresh crabmeat
â—¦ 6 to 8 multigrain saltine crackers, finely crushed
â—¦ ½ cup mayonnaise
â—¦ 1 large egg, lightly beaten
â—¦ 1 tablespoon minced fresh parsley
â—¦ 1½ teaspoons Old Bay seasoning
â—¦ ½ teaspoon dry mustard
â—¦ ½ teaspoon pepper
â—¦ ½ teaspoon Worcestershire sauce
â—¦ 2 tablespoons butter
â—¦ Red Pepper Rémoulade Sauce


Recipe

Drain and flake crabmeat, removing any bits of shell.

Combine crushed crackers and next seven ingredients; gently fold crabmeat into mixture. Shape into 6 thin patties.

Melt butter in a skillet over medium heat. Add crab cakes; cook 4 to 5 minutes on each side or until golden. Drain on paper towels. Serve with Red Pepper Rémoulade Sauce.


Makes 6 cakes


Red Pepper Rémoulade Sauce:

â—¦ 1 (7.5-ounce) jar roasted red bell peppers, drained
â—¦ 1 cup mayonnaise
â—¦ ¼ cup chopped fresh parsley
â—¦ ¼ cup dill pickle relish
â—¦ 1 green onion, minced
â—¦ 1 tablespoon grated lemon rind
â—¦ 1½ to 2 tablespoons prepared horseradish
â—¦ 1 tablespoon drained capers
â—¦ ¼ teaspoon salt
â—¦ ¼ teaspoon pepper

Process bell peppers and mayonnaise in a blender or food processor until smooth, stopping to scrape down sides. Add parsley and remaining ingredients; process until almost smooth. Cover and chill 30 minutes.


Makes 2¼ cups