Chef's Special Crab Cakes with a Classic Remoulade Sauce

Indulge in the ultimate crab cake experience with this exquisite recipe paired with a simple yet delicious remoulade sauce.

Ingredients

½	lb lump crabmeat
½	cup small red pepper, finely chopped
½	cup red onion, finely chopped
2	tablespoons olive oil
1	Old Bay Seasoning
1	teaspoon hot pepper sauce
¼	cup parsley
2	eggs
1	cup Italian seasoned breadcrumbs (add more to get a good texture and hold if needed)
	salt and pepper (to season)
¼	cup olive oil
2	tablespoons butter
1	tablespoon Dijon mustard
1	cup catsup
1	grated horseradish
	mayonnaise

Instructions

• 1. Prepare the crab cakes:
  2. In a pan, heat olive oil and sauté finely chopped peppers, onions, hot pepper sauce, Old Bay seasoning, and parsley until the vegetables are tender.
  3. Inspect the lump crab meat for shells and carefully remove any if found.
  4. Combine the sautéed vegetable mixture, lump crab meat, eggs, and Italian seasoned breadcrumbs in a bowl. Mix thoroughly until the mixture just sticks together without being too wet. Add breadcrumbs gradually if needed.
  5. Chill the mixture in the refrigerator for half an hour. Shape the mixture into patties and cook in a pan with butter and olive oil over medium-high heat. Cook each side for 4 to 5 minutes or until golden brown.
  6. Prepare the Remoulade sauce:
  7. Combine all the ingredients for the sauce in a bowl. Chill the sauce until ready to serve.

Jul 20, 2024