MRS. DUVAL'S CRABCAKES WITH CREOLE REMOULADE

Mrs. Duval's Crabcakes with Creole Remoulade image

Provided by stephanie tate

Categories Seafood

Time 35m

Number Of Ingredients 19

CRAB CAKES
1/4 c mayonnaise
1/4 c finely diced onion
2 large eggs lightly beaten
1/2 tsp worcestershire sauce
1/2 tsp dry mustard
1/4 tsp cayenne pepper
1 lb lump crab meat
1 c crushed saltine crackers
1/4 c vegetable oil
2 Tbsp unsalted butter
CREOLE REMOULADE
1 c mayonnaise
3 Tbsp red bell pepper finely chopped
1 1/2 tsp creole mustard (you can substitute a good brown mustard if you can't find creole mustard)
1/2 tsp creole seasoning (konriko is my favorite but any creole seasoning will work)
1 tsp capers finely chopped
3 Tbsp parsley chopped
1 tsp lemon juice, fresh

Steps:

1. Combine mayo, onion, eggs, worcestershire, mustard, salt and cayenne. Fold in crab and 1/4 cup cracker crumbs.
2. shape cakes to one inch thick. you should get approximately 16 cakes. coat with remaining cracker crumbs and place on waxed lined baking sheet.
3. in a large heavy bottomed skillet melt 1 tbsp. butter with 2 tbsp. oil over medium high heat. when the butter foam subsides add crab cakes and cook until golden and crisp. this is about 2 to 3 minutes on each side. Drain on paper towels and keep warm in a 250 degree oven.
4. for additional cakes add butter and oil as needed and repeat.
5. preparing the remoulade - combine all ingredients and refrigerate for at least 30 minutes prior to serving.