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Duration:
30 mins
Servings:
6-12
Level:
Easy
Tender, herbaceous crab cakes get topped with a zingy remoulade – a simple, creamy French-Creole sauce.
These crab cakes come together in minutes and can be cooked in a cast iron or sautée pan. A timeless crowd-pleaser, crab cakes make for an elegant start to any meal, or are hearty enough to serve as an entrée.
Part 1:
Crab Cakes
Step 1
In a large mixing bowl, combine the eggs, celery, celery, scallions, parsley, mayonnaise, worcestshire, dijon, South Shore seasoning, salt, and pepper. Mix until well combined. Add the crab meat, folding it in lightly without breaking it up.
Step 2
Divide the mixture into 12 equal portions, about ¼ cup each. Shape them into hamburger-like patties.
Step 3
Add the breadcrumbs to a shallow bowl or plate, and lightly dredge the crab cakes in the breadcrumbs.
Step 4
Heat approximately 2 tablespoons of the oil in a non-stick skillet or cast iron pan over medium heat. Sauté the crab cakes for 2-3 minutes on each side or until golden brown. Cook in batches if necessary, using the remaining 2 tablespoons.
Step 5
Once cooked, transfer to paper towels to allow the crab cakes to drain. Serve the crab cakes with French Creole-inspired remoulade sauce
Part 2:
Remoulade
Step 1
In a medium bowl, whisk all of the ingredients together. Taste and adjust the seasoning if desired.
Part 3:
FEATURED PRODUCT
Ingredients
Equipment
