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Crab Cakes: Creole Crab Cakes

Source of Recipe


Cook's Country magazine



List of Ingredients



• 2 tsp vegetable oil, plus 3 additional tablespoons
  
• ½ small onion, chopped fine
  
• ½ green bell pepper, seeded and chopped fine
  
• 1 rib celery, chopped fine
  
• 1 Tbsp minced garlic
  
• 1½ pounds lump crabmeat, picked over for any shells
  
• 1¼ cups crushed Saltine crackers (about 30)
  
• ¼ cup mayonnaise
  
• 1 large egg
  
• 2 Tbsp heavy cream
  
• 1 Tbsp dry mustard
  
• ¼ tsp cayenne pepper
  
• 1 Tbsp Worcestershire sauce
  






Instructions



1. Heat 2 teaspoons oil in medium skillet over medium heat. Add onion, bell pepper, celery, and garlic, and cook until soft (about 5 minutes).
   
   
2. Transfer vegetables to large bowl. Stir in crabmeat and ¾ cup cracker crumbs, being careful not to break up large pieces of crab. Whisk mayonnaise, egg, heavy cream, mustard, cayenne and Worcestershire sauce together in small bowl. Using spatula, fold into crabmeat mixture. Divide into 8 portions, and shape each into 1¼-inch-thick cake. Transfer to plate, cover, and refrigerate until well chilled, at least 30 minutes or up to 1 day.
   
   
3. Heat remaining 3 tablespoons oil in large nonstick skillet over medium-high heat until shimmering. Meanwhile, dredge crab cakes in remaining ½ cup cracker crumbs and press to adhere crumbs to cakes. Cook 4 crab cakes until well browned on both sides, about 5 minutes per side. Transfer to plate lined with paper towels and repeat with remaining crab cakes. Serve immediately.
   
   Serves 4
   
   ............
   
   Serve with:
   
   Quick Rémoulade
   
   • 1 cup mayonnaise
   • 1 Tbsp whole-grain mustard
   • ¼ cup chopped dill pickles
   • 1 scallion, sliced thin
   • 1 Tbsp lemon juice
   • ¼ tsp cayenne pepper
   • Salt and ground black pepper
   
   Stir mayonnaise, mustard, pickles, scallion, lemon juice, cayenne and salt and pepper to taste together in small bowl. Refrigerate until ready to use.
   
   Makes about 1½ cups.
   
   (This simple sauce can be refrigerated for up to 3 days. It is an excellent accompaniment to the Creole Crab Cakes.)