I learned this recipe several years ago working with a friend who was catering to the masses. This crab cake is highly sought after and the only challenge for me was recreating it for 4 to 6 people instead of 100. It took some doing but I got it! I definitely would give this one a try.
Lumpy Crab Cakes
16 oz really good lump crab meat
1 Tbs Dijon mustard
2 tsp Worcestershire sauce
1 cup mayonnaise
2 tsp horseradish
1 Tbs Old Bay
1 Tbs parsley
1 egg + 1 yoke
1/4 tsp celery salt
3 slices white bread, put in blender
Drain the crab meat and gently pick through it to make sure there are no residual shells. In a mixing bowl add all the ingredients together before adding the crab. Gently combine the crab into the mixture and form into 6 half cup sizes. Cover and refrigerate for 20 minutes.
1/2 cup mayonnaise
1 lemon, juiced
1/2 tsp celery salt
1 tsp hot sauce
1 Tbs parsley
1 Tbs sweet onion, minced
1 garlic clove, minced
1 Tbs capers
In a bowl, mix all the ingredients together and place in the refrigerator until you are ready to use.
Heat a cast iron skillet on medium-high. Sprinkle on a little water when you think it’s hot enough. If the water jumps and sizzles away then the pan is ready. Add the crab cakes and cook for 3 minutes on each side. Do not attempt to turn them more than once. Once they are cooked golden brown on each side, plate and serve with the Remoulade Sauce and salad. Delicious!
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6 thoughts on “Lumpy Crab Cakes With Remoulade Sauce”
Crab cakes are supposed to be difficult to make, but your recipe make it easy!
Crabcakes are my favorite. I have not seen a crabcake recipe with the ingredients that you use. I can’t wait to try.
Those crab cakes look so good, but that caper remoulade sauce, oh wow!!
Love crab cakes…the sauce sounds amazing 🙂