Lump Crab Cakes with Remoulade Sauce

🧂 Ingredients

• 1 pound lump crab meat

  picked through for shells
• ½ of a red bell pepper

  finely diced
• 1 medium shallot

  finely diced
• 1 rib celery
• 1 egg

  lightly beaten
• ¼ cup mayonnaise
• 1 teaspoon Worcestershire sauce
• 2 teaspoons dijon mustard
• ½ cup ritz cracker crumbs

  or substitute saltines or plain panko bread crumbs
• 2 tablespoons minced fresh parsley

  plus more for serving
• 1.5 teaspoons creole seasoning
• ¼ teaspoon salt
• 2 tablespoons butter
• 2 tablespoons olive oil
• ⅓ cup mayonnaise
• 1 tablespoon pickle relish
• 1.5 tablespoons dijon mustard
• ½ teaspoon prepared horseradish
• ½ teaspoon creole seasoning
• ¼ teaspoon garlic powder
• ½ teaspoon hot sauce
• 1 teaspoon sweet paprika
• 1 tablespoon fresh lemon juice
• salt and pepper to taste

Instructions

• 1 Finely mince the red pepper, celery rib and shallot and sauté for 2-3 minutes in
  a little bit of olive oil. Set aside to cool completely.
• 2 In a medium bowl, whisk together mayo, egg, creole seasoning, mustard, and
  Worcestershire sauce.
• 3 When the vegetables are cooled, add them and the fresh parsley to the mixture.
• 4 Add the cracker crumbs and picked through crab meat to the bowl and carefully
  fold with a rubber or silicone spatula.
• 5 Use a measuring cup or a scoop to divide the crab mixture into 16 evenly sized
  mini crab cakes. Put them in the refrigerator to chill for at least 30 minutes.
• 6 When you're ready to cook, heat a tablespoon of butter and a tablespoon of olive
  oil over medium heat in a cast iron or heavy bottom skillet.
• 7 Fry the crab cakes on one side for 4-5 minutes until golden brown. Use a fish
  spatula to gently flip them and fry on the other side for another 4-5 minutes.
  Do this in 2 batches and add more butter and olive oil to the pan for the second
  batch if needed. Serve warm.
• 8 Whisk together all of the sauce ingredients in a small bowl. Make this ahead of
  time and refrigerate to give the flavors time to meld. Let it come to room
  temperature on the counter before serving with warm crab cakes.

Nutrition Info