Best Southern Crab Cakes With Remoulade Sauce Recipe
How to Make Holle's Can't-Fail Crab Cakes
I love crab meat! 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 crab, no problem. You can purchase crab meat that’s already been picked. I don’t recommend using the 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.
Ingredients
- 1 pound crab meat (refrigerated or fresh)
- 1/4 cup mayonnaise
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped bell pepper
- 1 teaspoon garlic salt (I use Lawry’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
Instructions
- Pick through crab meat and remove any shell and cartilage. Combine crab meat with the next four ingredients.
- 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.
- Add the cracker mixture to the crab meat mixture and blend together well. Form into cakes and dredge in flour.
- Fry in 1/4 inch of peanut oil, over medium heat. Cook each side for 4 to 5 minutes, until brown. Handle the cakes gently!
Simple Remoulade Sauce Recipe
Ingredients
- 1/2 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
- Mix together all ingredients.
- Refrigerate for two hours to allow flavors to mingle.
Simply spoon a dollop of remoulade on the top of each piping-hot crab cake and enjoy!
If you're feeling extra adventurous, you can catch your own crabs and cook them yourself.
© 2009 Holle Abee