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 lemon
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.

Remoulade Sauce
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!

Enjoy!

Heidi

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