It all started about 2 months ago, when my good friend and past housemate (and avid reader of this blog– hi, Rachel) mentioned that she wants to meet up at Chickie’s & Pete’s some day over the summer, which may or may not be my favorite sports bar due to it’s abundance of shellfish, mollusks, and Old Bay seasoned “Crab Fries” served with melted cheese dip that you can enjoy while guzzling down a beer and cheering on your team. It’s really a staple of South Jersey / Philadelphia, and if you’ve ever enjoyed their crab legs, which are served dirty Maryland Style with seasoned juices dripping into pools of flavor, you know why.
And exactly that– the thought of Old Bay and crab and good beer– has consumed my thoughts for the past 2 months. I didn’t want to go to Chickie’s & Pete’s without Rachel, but her busy schedule was leaving me with a huge void where good crab belonged. Then, wouldn’t you know it, I finally remembered hey, I’m a food blogger and decided to make a crab recipe myself.
What came of that decision was maybe too good for words, but I’ll try my best. I’m a bit of a crab cake connoisseur– they’re right up there on my list of favorite foods, maybe even ahead of pretzels– but I’ve never had a crab cake like this before. I’ve had crab cakes that were proclaimed “the best”. I’ve had crab cakes that say they have “tons of flavor” and “hardly any filler” and what-have-you. I’ll tell you what, though, I’ve been wronged. This is the crab cake of my dreams, in all of its lump crab glory, and I will most certainly be making it again and again and again. And again after that.
I made these crab cakes on Mother’s Day for my family, and the feedback was great. These would make awesome and surprisingly easy appetizers or meals for any get together, and your guests will beg for the recipe. Just make sure you make the Horseradish-Sriracha Remoulade, because it’s just not quite the same without it!
The recipe for the remoulade was adapted from Food Network Star Jeff Mauro, and it is perfect for any type of fried seafood. Try it on fried clams or fried shrimp, too, and you won’t be disappointed. It’s way better than even the greatest tartar sauce, in my opinion, although I may be somewhat biased due to my love of both Horseradish and Sriracha. Still, even my grandparents– who refuse to eat spicy food– were in love with the sauce, so that’s gotta mean something.
These crab cakes use hardly any filler for the best crab flavor, are seasoned with Old Bay, and are topped with a delicious Horseradish-Sriracha Remoulade.
For the Remoulade:
- 1/2 cup mayonnaise
- 1 tablespoon prepared horseradish
- 1 tablespoon Sriracha
- 1 tablespoon capers
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 2 teaspoons dijon mustard
- 1 shallot, coarsely chopped
For the Crab Cakes:
- 1 lb fresh lump crab meat
- 1/2 cup saltine crackers, crushed (or dry breadcrumbs)
- 1 egg, beaten
- 2 tablespoons mayonnaise
- 1 tablespoon fresh parsley, chopped
- 1/2 tablespoon Old Bay seasoning
- 1 teaspoon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1 tablespoon canola oil
For the Remoulade:
- Add all of the ingredients to a food processor or blender and combine until smooth. Refrigerate until serving.
For the Crab Cakes:
- In a small bowl, mix cracker (or bread) crumbs, mustard, Old Bay and salt. Set aside.
- In a large bowl, combine egg, mayonnaise, and Worcestershire sauce. Gently fold in the crumb mixture.
- Add the crab meat and parsley, and gently shape into 6 cakes, making sure not to break up the crab meat. Place them on a baking sheet lined with parchment paper.
- Refrigerate the cakes for at least an hour to ensure that they won’t fall apart while cooking.
- Heat the oil and butter in a skillet over medium heat. Fry the crab cakes for about 6-8 minutes, gently flipping half-way through. Serve immediately or keep warm in a 200 degree oven.