| Level: | Easy |
| Total: | 50 min |
| Prep: | 5 min |
| Inactive: | 30 min |
| Cook: | 15 min |
| Yield: | 24 bite-size crab cakes |
Ingredients
- 1 pound lump crabmeat, picked over for cartilage
- 1/3 cup panko breadcrumbs
- 2 tablespoons mayonnaise
- 1 1/2 teaspoons Worcestershire sauce
- 1/4 teaspoon Creole seasoning, or to taste
- Dash of hot sauce
- 1 large egg, lightly beaten
- Zest of 1 lemon
- Coarse salt and freshly ground black pepper
- 1/4 cup canola oil, plus more if needed
- Country Remoulade, recipe follows, for serving
- Chopped chives, for garnish
- 1 cup mayonnaise
- 1 tablespoon chopped fresh chives
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon whole-grain Dijon mustard
- 1/2 teaspoon hot sauce, or to taste
- 2 to 3 green onions, white and pale green parts only, finely chopped
- 1 stalk celery, very finely chopped
- 1 clove garlic, finely chopped
- Coarse salt and freshly ground black pepper
Instructions
- In a bowl, combine the crab, breadcrumbs, mayonnaise, Worcestershire sauce, Creole seasoning, hot sauce, egg, lemon zest and some salt and pepper. (The mixture will be slightly wet.) Form into cakes using 2 tablespoons or a small ice cream scoop. Place the cakes on a rimmed baking sheet and refrigerate to chill and set, about 30 minutes.
- Line a baking sheet with paper towels and set near the cooktop. Heat the canola oil in a large skillet over medium heat. Using an offset spatula, gently slip the chilled cakes, without crowding, into the oil. Cook until the crab cakes are golden brown, about 2 minutes per side. Remove from the skillet, and transfer to the prepared plate to drain.
- Serve warm with a dollop of Country Remoulade and garnished with chives.
- In a bowl, combine the mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery and garlic. Season with salt and pepper.
- Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 287 |
| Total Fat | 26 g |
| Saturated Fat | 4 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 9 g |
| Cholesterol | 73 mg |
| Sodium | 453 mg |
Reviews
These were delicious!!!
I have been looking for a recipe that is 90% crab. This fits the bill.
It was easy to make.. I added a little extra lemon, zest and juice.
They cooked up beautiful, stayed together and were golden brown. Crispy outside soft inside.
This recipe is a favorite!!!
These are awesome and the remoulade is wonderful The very best I have ever eaten. Virginia Willis is a wonderful and talented chef.