One of my favorite foods is crab cakes. Love them!! Guess my expensive taste buds are coming in to play, or my Louisiana Cajun taste buds.
These are actually really easy to make. They are best if you whip them up about an hour before dinner, and let them sit in the fridge before cooking. It helps the patties/cakes to stay together. These are also good leftover (which can’t be said about a lot of foods).
I served our crab cakes with spicy remoulade sauce on a bed of lettuce. I don’t have a recipe for you below because I just made it up on the fly. The spicy remoulade sauce had the following ingredients: mayo, ketchup, worcestershire, hot sauce, paprika, pepper, lemon juice, & cayenne pepper. It reminds me of comeback sauce.
- 1 pound of lump crabmeat, flaked (imitation crab meat will work too)
- ¾ cup italian bread crumbs
- 1 egg
- 3 Tbsp mayonnaise
- 1 tsp of dried parsley
- ½ Tbsp of lemon juice
- 1 tsp dijon mustard (I just give the bottle a quick squeeze, and guess on the amount)
- ½ tsp salt
- ½ tsp cayenne pepper
- ⅓ cup breadcrumbs
- 2 Tbsp of butter (you can also use vegetable or canola oil)
- Make sure the crabmeat is flaked and not in big chunks. Combine crab meat with remaining 8 ingredients.
- Shape crab mixture into patties and dip in remaining ⅓ cup of breadcrumbs.
- Chill for about an hour.
- Melt butter in a large nonstick skillet over medium-high heat.
- Cook crab cakes until golden brown. About 3 minutes on each side.
- Drain on paper towels and serve.