Ingredients

2 eggs, slightly beaten

1 LB Back Fin, Lump, or Dungeness Crab meat, picked over for shells

1 cup fresh bread crumbs, plus 1 cup or more for coating the cakes with

2/3 cup (scant) Mayonnaise

4 rounded Tbsp minced onion

2 rounded Tbsp minced celery

2 rounded Tbsp minced red bell pepper

The zest & juice from lemon

1 tsp. Worcestershire sauce

2 tsp. Old Bay Seasonings

salt & pepper to taste

Pinch granulated garlic

Hot sauce, such as tobacco sauce

2 Tbsp fresh dill weed, or 1 dried

Italian parsley, chopped, (optional)

Vegetable oil, for cooking the crab cakes

Remoulade Sauce

2 egg yolks

1 whole egg

3 cups vegetable or olive oil

1 Tbsp lemon juice, fresh or bottled

1 tsp. lemon zest

2 tsp minced fresh garlic, (about 1 to 2 cloves)

1 Tbsp fresh chopped parsley

A dash or two of hot sauce, such as Tabasco to taste

1 Tbsp Dijon mustard

Pinch paprika

1 Tbsp chopped capers

¼ cup chopped green onions

2 Tbsp dill pickles relish

¾ tsp. fresh tarragon, ½ tsp dried

1 Tbsp anchovy paste

Pepper to taste

In a bowl combine the lemon juice, zest, garlic, parsley, Tabasco, mustard, paprika, capers, green onions, relish, tarragon, & anchovy paste and set aside

In a bowl of an electric mixer with the whisk attachment, whish the egg yolks and whole egg

Slowly add the oil in a slow steady stream to create an emulsion, creating a mayonnaise

Add the lemon/parsley mixture, mix to combine

Adjust seasonings adding more hot sauce, salt & pepper to taste

Refrigerate immediately until ready to use

Yields about 3 cups

Preparation

Crab Cakes instructions:

  1. Combine the crab meat, bread crumbs, mayonnaise, onions, celery, bell pepper, lemon zest & juice, Worcestershire sauce, Old Bay Seasonings in a bowl. (Do not over mix.)
  2. Season to taste with the salt & pepper, garlic & the hot sauce. *Note: if the mixture is too dry, add more mayonnaise. In a separate bowl combine about 1 cup bread crumbs, dill weed & the parsley.
  3. Form the crab mixture into cakes and roll in the bread crumb/parsley mixture.
  4. In a skillet, heat the oil, about 1 Tbsp, adding more when needed over medium high heat. Add the crab cakes, cook until golden brown on each side, about 2-3 minutes on each side

Serve hot with Remoulade Sauce (see recipe) on the side.

Remoulade Sauce instructions: In a bowl combine the lemon juice, zest, garlic, parsley, Tabasco, mustard, paprika, capers, green onions, relish, tarragon, & anchovy paste and set aside

In a bowl of an electric mixer with the whisk attachment, whish the egg yolks and whole egg Slowly add the oil in a slow steady stream to create an emulsion, creating a mayonnaise

Add the lemon/parsley mixture, mix to combine Adjust seasonings adding more hot sauce, salt & pepper to taste

Refrigerate immediately until ready to use Yields about 3 cups