Fantastic Crab Cake Recipe
Servings 4 people
Cost 40
Ingredients
- 1 pound lump crab meat picked over
- 1/4 cup mayonnaise
- 1/2 of a yellow onion
- 1 clove garlic minced
- 1 Tablespoon fresh tarragon finely chopped
- 1 Tablespoon lemon juice
- 1 Tablespoon cajun seasoning
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 cup bread crumbs
- Vegetable oil for frying
- 1/2 cup corn
- 1/2 cup diced red bell pepper
- 1/2 cup quick pickled cucumbers such as these
Remoulade Sauce
- 1 cup mayonnaise
- 3 tbsp spicy brown mustard
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- 2 tbsp ketchup
- 3 tsp creole seasoning
Instructions
- In a large bowl, combine crab meat, mayonnaise, tarragon, garlic, lemon juice, cajun seasoning, bread crumbs, salt and pepper.
- Grate the onion over the crab mixture.
- Combine thoroughly, stirring carefully trying not to break up crab meat.
- Form into cakes and place on baking pan. Place baking pan with crab cakes into refrigerator and let set up for at least 2 hours.
- In a large dutch oven, pour oil half way up pot. Heat oil to 350 degrees.
- Carefully place crab cakes in oil, being careful not to over crowd. You may need to fry in multiple batches. Fry crab cakes until golden on one side (about 2 1/2 minutes) then flip over and fry until golden on second side.
- Place on paper towel lined plate to drain extra grease on crab cakes. Serve warm with corn, pepper, and pickle relish.
- FOR THE RELISH:
- In a bowl, mix together corn, bell pepper and pickles. Reserve until ready to serve on crab cakes.
- FOR THE REMOULADE:
- Add all ingredients to a large mixing bowl and combine.
- Store in an air tight container in the refrigerator for up to one week.