Crab Cakes

by Fat Daddy, Esq. on November 13, 2010

Everyone needs to have a few recipes that are special to you and your family. Recipes that you can consistently use to produce an awesome experience that your family will request for special occasions. Recipes that you are known for. This is one such recipe for me:


· 1 Bell Pepper, Small Dice
· ½ Yellow Onion, Small Dice
· 3 Stalks Celery, Small Dice
· 1 Tablespoon Brown Mustard
· 1 Egg
· 1 Tablespoon Chopped Flat Leaf Parsley
· 3 Tablespoons Mayonnaise
· 1 Tablespoon Worcestershire Sauce
· 1 Tablespoon Lemon Juice
· 1 Tablespoon Old Bay Seasoning
· 1 Cup Saltine Cracker Crumbs (About 28 Crackers)
· 1 Pound Regular Lump Crabmeat
· 4 Tablespoons Butter
· Canola Oil

Dice Celery, Bell Pepper and Onion. Try not to cry.

Sauté the vegetables over medium heat until the onions are translucent.

Combine Parsley, Mayonnaise, Brown Mustard, Worcestershire Sauce, Lemon Juice, Egg and Old Bay Seasoning in a large bowl.

Whisk the indgredients to combine.

Allow vegetables to cool.

Place 28 saltine crackers in a food processor or crush by hand.

Process crackers to a fine consistency.

28 saltine crackers equals one cup of crumbs, thank you Google.

Mix cooled vegetables with the previous ingredients in the bowl.

Add cracker crumbs to the bowl.

The star of the show, one pound of lump crab meat. Pick through crab meat and remove any shell, making sure not to break up the lumps.

Add crab meat to other ingredients.

Gently fold ingredients to combine.

Form patties and place on sheet pan lined with wax paper. Place the sheet pan in the refrigerator for an hour (or longer if desired) to allow cakes to firm up. This will help them stay together during cooking. These cakes were formed using a half-cup measuring cup and are a good size for entrees.

Place a large pan over medium heat. Add canola oil to cover the bottom of the pan and the butter.

Cook cakes until browned, about 3-5 minutes.

Turn cakes and brown the other side.

Transfer the cakes to a wire rack or paper towel to drain.

Remoulade Sauce, great to drizzle over crab cakes.
· 1 Tablespoon Creole Seasoning
· ½ Cup Mayonnaise
· 1 Tablespoon Brown Mustard
· 1 Tablespoon Ketchup
· 1 Tablespoon Sweet Relish
· 2 teaspoons Chopped Flat Leaf Parsley
· Dash Lemon Juice

Tonight’s dinner: Crab cake, Caesar salad, Red Beans and Rice garnished with andouille and sharp cheddar.

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