This crab cake recipe with remoulade is one for the vault. The crab cakes have a nice texture and flavor from the diced celery and scallion and various spices. After researching various fillers, I decided to use town Crackers because they would offer a buttery flavor. Using panko bread crumbs enables a butter pan-fried crabcake or oven fried crab cake to be a delectable dinner with a side salad or as an appetizer for a dinner party. This was a great success and received many compliments. The French/New Orleans style Remoulade Sauce was a spiced up version of spicy mayo and tartar sauce.
Adapted from Emeril and AllRecipes.com
- 2 tablespoons butter
- 6 green onions, chopped
- 1 (16 ounce) can canned crabmeat, drained
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 2 tablespoons of parsley
- 1 teaspoon mustard
- 4 ounces buttery round crackers, crushed (Town or Ritz)
- 1/2 teaspoon ground cayenne pepper
- 1 dash Worcestershire
- 2 cloves garlic
- 1 stalk celery
- salt to taste
- ground black pepper to taste
- 1 cup panko (Japanese bread crumbs)
- 1/2 stick of butter
- 2 egg whites
Heat 2 tablespoons butter in a skillet over high heat. Saute green onions, celery briefly until tender for five minutes; then add garlic for 2 minutes, then cool slightly.
Drain crabmeat until semi dry.
Combine crabmeat, sauteed green onions, egg, mayonnaise, garlic parsley, mustard, crushed crackers, cayenne pepper, salt and pepper. Form into 1/2 inch thick patties (they will cook evenly and thoroughly). Put in refridgerator for up to 6 hours to make the cooking process easier and the crabcake will bind. Dredge cakes panko crumbs, then egg whites, then coat the patties with panko bread crumbs again.
Heat butter in a skillet over medium high heat. Cook 3-4 cakes at a time for 4 minutes on each side until golden brown on each side. Drain briefly on paper towels, garnish with green onions and serve hot with tartar or remoulade sauce. Crabcakes can be baked for 10 minutes at 400 degrees.
Buttery Town Crackers
Crabmeat, scallions and spices combined
- 1/2 cup mayonnaise
- 1/8 cup chili sauce
- 1 tablespoons Creole mustard
- 1 tablespoons extra-virgin olive oil
- 1tablespoons fresh lemon juice
- 1/2 teaspoon Worcestershire sauce
- 2 medium scallions, chopped
- 1 tablespoons chopped fresh parsley
- 1 tablespoons minced celery
- 1 clove garlic, minced
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper
Mix together mayonnaise, chili sauce, mustard, olive oil, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, celery, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.