Crab Cakes

This is another one of Paula Deen's recipes and being as how this was my first attempt at making crab cakes I knew she would have an excellent recipe and Paula didn't disappoint.  These turned out so good and I must say the Ritz crackers are key to this recipe because they add such a nice buttery flavor that compliments the crab perfectly.  I recommend draining the crab meat really well because you don't want your cakes too moist or they will fall apart.  Also, another good tip is to refrigerate these 30 minutes prior to frying, that also helps them to hold their shape together while frying.  For a healthier alternative you can bake these in the oven at 400 degrees for about 20 minutes or so, just mist the cakes lightly with cooking spray and flip them halfway during the cooking time.  Another keeper.



1 lb lump crab meat, picked free of shells and drained real well
1/3 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 tsp Worcestershire sauce
1 tsp dry mustard
1/2 lemon, juiced
1/4 tsp garlic powder
1 tsp salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
Remoulade dipping sauce (recipe to follow)
Lemon Aioli for dipping (recipe to follow)

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.




Remoulade:

1 cup mayonnaise
1/4 cup chili sauce
2 TBSP Creole mustard
2 TBSP extra-virgin olive oil
1 TBSP Louisiana-style hot sauce, or to taste
2 TBSP fresh lemon juice
1 tsp Worcestershire sauce
4 medium scallions, chopped
2 TBSP chopped fresh parsley
2 TBSP minced celery
1 clove garlic, minced
1/2 tsp chili powder
1 tsp salt, or to taste
1/2 tsp ground black pepper
1 tsp capers, chopped (optional)

Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.

Lemon Aioli:

1 cup mayonnaise
Zest from 1 lemon
2 TBSP fresh lemon juice
1 clove of garlic, minced
Fine sea salt and freshly ground pepper

In a small bowl, mix together the mayo, lemon zest and juice and garlic.  Season with salt and pepper.  Cover and refrigerate until serving.