How to Cook Crab Cakes with Remoulade Sauce

Serves: 4

Preparation time: 30 minutes

Cooking time: 50 minutes

Ingredients needed to make crab cakes with remoulade sauce:

For the crab cake:

• 1 lb crabmeat
• 2 large eggs,well beaten
• ½ cup scallions, finely chopped
• ½ cup celery, chopped
• 2 tbsp flat leaf parsley, finely chopped
• 2 tsp Worchestershire sauce
• 1 tbsp Dijon mustard
• ½ cup breadcrumbs
• ¼ tsp red pepper flakes, crushed
• 1 tsp Old Bay seasoning
• 1 cup saltines, crushed
• ¼ cup canola oil
• Salt and freshly ground black pepper to taste

For the sauce:

• 2 tbsp horseradish, grated
• 1/3 cup scallions, finely chopped
• 1 tsp garlic, finely chopped
• 2 tbsp flat leaf parsley, finely chopped
• 1/3 cup celery, finely chopped
• 1 large egg yolk
• ¼ cup white wine vinegar
• 2 tbsp ketchup
• 3 tbsp Creole-style or Dijon mustard
• 1 tbsp paprika
• 1 cup canola oil
• Salt and freshly ground black pepper to taste

Cooking instructions for crab cakes with remoulade sauce:

• Crack the eggs into a large mixing bowl and add the celery, scallions, parsley, mustard and saltines.
• Sprinkle the pepper flakes, Old Bay seasoning, salt as well as black pepper onto the mixture and stir them all together until the ingredients are evenly distributed throughout the mixture.
• Fold in the crabmeat and stir without crumbling it too much.
• Split the mixture into 12 equal parts and shape each of them into medium sized patties so that they resemble hamburgers.
• Spread the bread crumbs on a flat tray or plate and place the crab cakes on them in batches.
• Flip them over to coat either side with bread crumbs and shake off any excess bits.
• Drizzle about 2 tbsp canola oil in a large non-stick skillet over moderate heat and wait until it heats up but doesn’t smoke.
• Gently lower the crab cakes into the oil and cook them, few at a time, for a couple of minutes on one side.
• Once they turn golden brown, flip them over and cook the other side in a similar fashion; add more oil if required.
• Transfer them to a plate lined with paper towels to soak away extra grease and arrange them on serving plates.
• Whisk the egg yolk, along with vinegar, mustard as well as paprika into an even mixture.
• Drizzle the oil in a continuous stream while you continue to whisk the egg and stir in rest of the ingredients.
• Spoon it generously over the crab cakes and serve right away!

Image credit: Wikimedia Commons