Normally in Bayou Country crab cakes are dense in texture due to
the amount of breadcrumbs in the recipe. Personally, I appreciate
a higher crabmeat content so I’ve cut back the breadcrumbs
for a looser texture.
- 1 pound lump crabmeat
- 3 tbsps butter
- 1/2 cup onions, diced
- 1/2 cup celery, diced
- 1/2 cup red bell peppers, diced
- 1/4 cup garlic, diced
- 1 cup seasoned Italian breadcrumbs
- 1/4 cup green onions, minced
- 1/4 cup mayonnaise
- 1 egg
- 2 tbsps parsley, minced
- 2 tsps Worcestershire sauce
- 2 tsps lemon juice
- 2 tbsps Old Bay seasoning
- 1 tsp Creole mustard
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- hot sauce to taste
- ½ cup Italian breadcrumbs for dusting
- ¼ cup vegetable oil
Using your fingers, pick through crabmeat to remove any shell or
cartilage. In a sauté pan, melt butter over medium-high heat.
Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes
or until vegetables are wilted. Remove and allow to cool slightly.
In a large mixing bowl, combine sautéed vegetables along
with all remaining ingredients except crabmeat. Gently fold in crabmeat
with your fingers, continually checking for shell or cartilage.
Blend carefully into the breadcrumb mixture until all ingredients
are well incorporated. Adjust seasonings if necessary. Gently form
crab mixture into a 1" x 2 1/2" patty, dust lightly with
breadcrumbs and place on a cookie sheet. Place in the refrigerator
and chill for at least 1 hour. In a sauté pan, heat vegetable
oil over medium-high heat. Once oil is hot, sauté crab cakes
2-3 minutes on each side, turning each cake over gently so they
don't fall apart. Place crab cake in the center of a dinner plate
and top with white or red rémoulade sauce.