Crab Cakes with Remoulade Sauce

I have loved crab cakes since the very first time I tried them.  And you can only imagine that growing up in Oklahoma in the 60's, one didn't get a lot of shots at good seafood!  So maybe because it was such a treat to find quality seafood while on vacation, every single bite was that much more special (and I was also fortunate to have a father who encouraged me to try all foods at least once.)

But as with many recipes, you don't always get a good crab cake.  Many are so full of filling and light on crab that they're nothing much more than fried crackers.  This recipe is a fine, basic recipe.  You can, of course, adjust some of the ingredients to your liking but start here.  For me, green peppers are essential the the taste of a good crab cake.  Hence, I tend to add a bit more.

This time I fried the cakes, although reader comments included a suggestion for baking which I will try next time (to bake the cakes, saute the onion and green peppers, cool, mix with other ingredients, then make patties.  Line a baking sheet with aluminum foil, spray with a cooking spray, and then bake (do not flour patties) at 375F for 20 minutes, flip and continue cooking for another 20-25 minutes).

And about the remoulade sauce:  I love this sauce with crab cakes.  I found this recipe and it is the best I've ever found.  Of course you can serve this with other fish and seafood, but it is particularly delicious on these cakes.

CRAB CAKES (4-6 servings)

1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (butter crackers like Ritz are recommended)
3 green onions, green and white parts, finely chopped
1/2 cup finely chopped green bell pepper
1/4 cup mayo
1 egg
1 tsp Worcestershire sauce
1 tsp dry mustard
1/2 lemon, juiced
1/4 tsp garlic powder
1 tsp salt or Cajun seasoning
Dash cayenne pepper
flour, for dusting
1/2 cup vegetable oil
Remoulade sauce (recipe follows) and/or lemon, optional

In a large bowl, mix together all ingredients except for the flour, oil, and sauce.  Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat.  When oil is hot, carefully place crab cakes in batches, in pan and fry until browned, about 4-5 minutes.  Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.  Serve with sauce and/or lemon, if desired.

Recipe Source: www.foodnetwork.com (Paula Deen)

REMOULADE SAUCE

1 cup mayo
1/4 cup chili sauce
2 Tbsp Creole mustard***See NOTE below
2 Tbsp EVOO
1 Tbsp hot sauce
2 Tbsp fresh lemon juice
1 tsp Worcestershire sauce
4 medium scallions, chopped
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
2 Tbsp minced celery
1 tsp minced garlic
1/2 tsp chili powder
1 tsp salt, or to taste
1/2 tsp ground black pepper
1 tsp caper, chopped (optional)

Mix together mayo, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire.  Stir in scallions, parsley, olives, celery, capers, and garlic.  Season with chili powder and S&P.  Cover and refrigerate.

NOTE:  To make your own Creole mustard, mix 6 Tbsp Dijon mustard, 1/2 tsp Worcestershire sauce, and hot sauce to taste.

Recipe Source:  www.allrecipes.com