Table of Contents
In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved. Heat butter in a skillet over medium heat.
Arnaud’s Creole Crab Cakes. In a large bowl, whisk together the mustard, egg, mayonnaise and lemon juice until smooth. Stir in the onions, green pepper, cilantro, salt and pepper. Gently but thoroughly fold in 3/4 cup of the breadcrumbs and the crabmeat. Place the remaining breadcrumbs in a shallow bowl. With clean hands,…
The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find. For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl.
Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce. In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.
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Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…