Description
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.
Ingredients
Units
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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
Instructions
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.
- Prep Time: 1 hour 10 mins
- Cook Time: 8 mins