Maryland Crab Cakes with Remoulade Sauce

Описание: Makes 6 crab cakes, enough to serve 3 adults as a main course

Ingredients

For Crab Cakes:
1 large egg
2½ tablespoons mayonnaise (I like Duke’s)
1½ teaspoons Spicy Brown mustard (https://amzn.to/3ZWMdgh)
1 teaspoon Worcestershire sauce
1 teaspoon Tony’s Creole Seasoning
1/8 teaspoon salt
1/4 cup finely diced celery (you'll need one stalk) (Subbed 1 teaspoon celery seed)
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat*
1/2 cup panko bread crumbs
Canola oil for frying (I add butter as well)

For Remoulade Sauce:
▢ 224 g (1 c) mayonnaise
▢ 17 g (1 tbsp) Dijon mustard (subbed Spicy Brown mustard)
▢ 8 g (2 tsp) lemon juice
▢ 7 g (1 tsp) Worcestershire sauce
▢ 28 g (2 tbsp) Crystal hot sauce (https://amzn.to/3Z4klpf)
▢ 7 g (1 tsp) Creole seasoning Tony Chachere’s preferred
▢ 1 g (½ tsp) cayenne
▢ .6 g (¼ tsp) paprika
▢ 2.4 g (½ tsp) white granulated sugar
▢ 9 g (2 tsp) capers no juice
▢ 12.5 g (1 tbsp) garlic minced
▢ 3 g (1 tbsp) chives sliced into thin pieces

Directions
For Crab Cakes:
1. Line a baking sheet with aluminum foil.
2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

For Remoulade Sauce:
1. In a mixing bowl, combine all the ingredients and stir until incorporated.
2. Drizzle onto your crab cakes, or portion into dipping bowls and serve immediately.
3. For leftover sauce, transfer it into an airtight container and fridge. This sauce will last up to 3 days in the refrigerator.

*If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.