Crab Cakes {with Remoulade Sauce}
When life gives you jumbo lump crab meat….
I’d like to say that I did great research to find the most incredible Crab Cake recipe or that I make Crab Cakes on a regular basis and this is my original recipe. But instead I found this wonderful recipe right under my nose.
I picked up the can of Old Bay seasoning to check the sodium content and low and behold I found a crab cake recipe. I figured the good folks at Old Bay knew a thing or two about Crab Cakes. Why reinvent the wheel.
Having said that, I was determined not to go to the grocery store, but instead work with ingredients on hand. We subbed some crushed Ritz crackers for fresh bread crumbs and chives for parsley. These Crab Cakes were delicious. Mostly crab, just enough binder and crumbs to hold them together, wonderful buttery edges….
And they were beautiful too.
I served them with a simple remoulade sauce and we enjoyed them for lunch. I think I’ll add these to my holiday hors d’oeuvres spread, but make them silver dollar sized.
Crab Cakes {with Remoulade Sauce}
Ingredients
For crab cakes…
- 1 lb. lump crab meat
- 12 Ritz crackers or two slices of bread, crusts removed
- 2 Tbl. mayonnaise
- 2 Tbl. fresh chives or parsley minced
- 2 tsp. Old Bay Seasoning
- 1/2 tsp. dry yellow mustard
- 1 egg
- butter for frying
For remoulade sauce…
- 1/2 cup mayonnaise
- 1/4 cup chili sauce or ketchup
- 2 Tbl. prepared horseradish
- 1 tsp. red wine vinegar
Instructions
- In a medium bowl, combine all ingredients and gently combine. Form into patties and cook over medium heat in a buttered skillet until nicely browned.
- Combine all remoulade sauce ingredients and chill until ready to serve.
