Holle's Southern Crab Cakes With Remoulade Sauce

I love crabmeat! One of my favorite ways to eat it is in the form of crab cakes. This is a good way to cook crabs you’ve caught and picked.

Just about every region in the United States has its own version of the crab cake, and they're all a little different. Maryland has a version, Florida has a version, Louisiana has a version, and so on. I suggest you begin with a fairly basic recipe, and then tweak it to your own liking. Season them with red pepper, cayenne, black pepper, or a seasoning blend.

If you don’t have access to crabs, no problem. You can purchase crabmeat that’s already picked. Don’t use those flat cans from the grocery store shelf unless you have no other choice—they don't have as much taste. It is better than nothing, however, and I actually like to keep it on hand in case company drops in unexpectedly. If you can, use the kind that’s refrigerated. Most of it is ultra-pasteurized and will keep a long time in the fridge. It can also be frozen.

These crab cakes are delicious! Eat them by themselves, with cocktail sauce, or with my homemade remoulade sauce.

What you’ll need for the crab cakes:

• 1 pound crab meat (refrigerated or fresh)
• 1/4 cup mayonnaise
• ¼ cup finely chopped onion
• ¼ cup finely chopped bell pepper
• 1 teaspoon garlic salt (I use Lowry’s)
• 1 egg
• 1 teaspoon Cajun or Old Bay seasoning (or more, to taste)
• 1 teaspoon Worcestershire sauce
• 1 tablespoon lemon juice
• 1/3 cup finely crushed buttery crackers (like Waverly or Ritz) OR breadcrumbs
• Peanut oil
• Flour

Directions:

1. Pick through crab meat and remove any shell and cartilage. Combine crab meat with the next four ingredients.
2. In another bowl, beat egg. Add Worcestershire sauce, lemon juice, and Cajun or Old Bay seasoning. Mix in crumbs and allow them to soften for 10 minutes.
3. Add the cracker mixture to the crab meat mixture and blend together well. Form into cakes and dredge in flour.
4. Fry in ¼ inch of peanut oil, over medium heat. Cook each side for 4-5 minutes, until brown. Handle the cakes gently!

Remoulade Sauce

• ½ cup mayonnaise
• 2 tablespoons finely diced white onion
• 1 tablespoon finely chopped parsley
• 1 teaspoon Worcestershire sauce
• 1 tablespoon lemon juice
• 1 teaspoon finely minced garlic
• 2 heaping tablespoons sweet pickle relish, with juice
• 1 teaspoon (or more) Cajun seasoning
• 1 teaspoon sugar or Splenda

Instructions

1. Mix together all ingredients.
2. Refrigerate for two hours to allow flavors to mingle.

If you're feeling extra adventurous, you can catch your own crabs, and then cook them yourself.