Table of Contents
To make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator. To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork. Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne.
Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, about 4 minutes per side. Transfer to a large plate and cover loosely with foil. Melt the remaining 2 tablespoons butter in a large pot over medium heat.
Directions 1 Heat the olive oil in a medium skillet over medium heat. Saute the onions until translucent and tender, 3 to 4 minutes. … 2 In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. … 3 In a large skillet, heat 1 tablespoon olive oil over medium-high heat. …
The best crab cakes are freshly made and cooked in your skillet just until crunchy on the outside. The remoulade sauce is inspired by New Orleans cooking, and you can adjust the spice levels with more or less horseradish and Louisiana-style hot sauce. Crisp French fries make a great side, but you can go lighter with marinated green bean salad.
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