Ingredients
3 pounds fresh crab meat. Canned if you can’t get fresh (lump meat if possible).
1 bunch green onions into small dice
3 stalks celery into small dice
1 red pepper into small dice
6 cloves of garlic
2 1/2 cups mayonnaise
1 tablespoon horseradish
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
2 tablespoon creole or Dijon mustard
1 tablespoon Tabasco sauce
1 tablespoon dill pickles
1 tablespoon old bay seasoning
2 lemons
3 eggs
The juice from 1 lemon
2 tablespoons old bay seasoning
1/8 cup fresh parsley
1 tablespoon fresh thyme
1 1/2 to 2 cups panko breadcrumbs
Salt & Pepper to taste
Prepare the Vegetables
Chop 1 bunch green onions into small dice
Chop 3 stalks celery into small dice
Chop 1 red pepper into small dice
Mince 6 cloves of garlic
Saute in butter for 5 minutes and store in refrigerator to cool down
Prepare the Remoulade
In a medium bowl, mix:
2 cups mayonnaise
1 tablespoon horseradish
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 tablespoon creole or Dijon mustard
1 tablespoon Tabasco sauce
1 tablespoon dill pickles
1 tablespoon old bay seasoning
Juice from one lemon
Prepare the Slurry
In a medium bowl, mix:
3 eggs
1/2 cup mayonnaise
combine until silky, then add;
1 tablespoon creole or Dijon mustard
The juice from 1 lemon
2 tablespoons old bay seasoning
1/8 cup fresh parsley
1 tablespoon fresh thyme
1/2 cup panko breadcrumbs
The cooled down vegetables
Stir the slurry mix, then add;
3 pounds crab meat (lump meat if possible)
Stir gently, do not break up the crab meat
Salt & Pepper to taste
Prepare the Cakes
Add 1 cup of panko breadcrumbs in a baking dish
Gently form a crab cake the size of a small hamburger
Place the cake in the baking dish and cover with panko
Don’t over handle the crab cake
Fry the Cakes
In a large frying pan add olive oil and a little butter and heat to medium
Fry the cakes a couple minutes on each side
Garnish and serve
