Ingredients:

  • 1 lb Fresh Jumbo Lump Crab Meat, drained and picked
  • 0.5 cup Panko breadcrumbs
  • 0.25 cup Blue Plate Mayonnaise
  • 1 large Egg, lightly beaten
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1.5 tbsp Creole Seasoning
  • 2 tbsp Finely minced green bell pepper
  • 2 tbsp Finely minced celery
  • 2 tbsp Finely minced green onions
  • 0.5 tsp Garlic powder
  • 2 tbsp Unsalted butter
  • 1 tbsp Neutral oil
  • 0.5 cup Mayonnaise (for sauce)
  • 1 tbsp Whole grain mustard
  • 1 tbsp Prepared horseradish
  • 1 tsp Smoked paprika
  • 1 tsp Hot sauce
  • 1 tsp Lemon juice

Instructions:

  1. In a small skillet over medium heat, melt 1 teaspoon of butter and sauté the bell pepper, celery, and green onions for 3-4 minutes until translucent. Remove from heat and let cool completely.
  2. In a large mixing bowl, whisk together 1/4 cup mayonnaise, the egg, Dijon mustard, Worcestershire sauce, Creole seasoning, and garlic powder.
  3. Gently fold in the lump crab meat, panko breadcrumbs, and the cooled sautéed vegetables. Use a rubber spatula to avoid breaking the large lumps of crab.
  4. Shape the mixture into 4 even patties. Place them on a baking sheet lined with parchment paper.
  5. Refrigerate the crab cakes for at least 30 minutes to allow the binders to set and prevent the cakes from falling apart during cooking.
  6. Heat the remaining butter and neutral oil in a large cast-iron skillet over medium-high heat.
  7. Carefully place the cakes in the skillet and fry for 4-5 minutes per side until a mahogany-colored crust forms and the interior is heated through.
  8. Whisk together the remoulade ingredients (1/2 cup mayo, whole grain mustard, horseradish, paprika, hot sauce, and lemon juice) and serve immediately with the warm cakes.