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Crab Cakes

Ingredients

  • 4 tablespoons unsalted butter divided
  • 4 tablespoons olive oil divided
  • 3/4 cup green onion chopped small (white and green parts)
  • 3/4 cup small diced celery 2 stalks
  • 1/4 cup minced fresh parsley
  • 1/4 teaspoon hot sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 pound lump crabmeat drained and picked to remove shells
  • 1 lemon zested
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pinch cayenne
  • 1/2 cup panko bread crumbs
  • 1/2 cup mayonnaise
  • 2 tsp Dijon mustard
  • 2 large eggs lightly beaten

Remoulade Sauce

  • 4 tbsp lemon juice
  • 1/4 cup mayonnaise
  • 2 tbsp dijon mustard
  • 1 tbsp sriracha
  • 1/2 tsp paprika
  • 1 pinch salt and pepper, to taste

Instructions

  1. Heat 2 Tbsp butter and 2 tbsp of olive oil on medium heat in medium sauce pan. Saute green onion, celery, and parsley until softened, about 5 minutes. Add Worcestershire and hot sauce and cook for 1 minute more. Let cool.

  2. Combine remaining ingredients in a bowl and mix well. Add cooked vegetables. Refrigerate for about 30 minutes.

  3. Shape crab mixture into 6 patties.

  4. Heat remaining oil and butter in a saucepan on medium-high heat. Add crab cakes and cook about 5 minutes each side until lightly browned and internal temperature reached 165.

  5. Add to plate lined with paper towel. Serve warm.

For remoulade

  1. Combine all ingredients with a whisk.