Carolina Crab Cakes with Chipotle Remoulade

Allergens

Shellfish, Eggs (in mayonnaise), Wheat (in cornflakes)

Ingredients

• 1 lb fresh lump crab meat
• 1/2 cup crushed cornflakes
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1/4 cup finely chopped green onions
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon hot sauce (optional)
• Salt and pepper to taste
• Vegetable oil for frying

Instructions

1. In a large bowl, combine crab meat, mayonnaise, green onions, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Mix gently until combined.
2. Shape the mixture into 6 patties, pressing firmly to pack them together.
3. In a shallow dish, mix cornflakes and panko breadcrumbs. Coat each patty evenly in the crumb mixture, pressing to adhere.
4. In a large frying pan over medium heat, add enough vegetable oil to come 1/2 inch up the sides of the pan. Heat until a drop of water sizzles and evaporates immediately.
5. Carefully place crab cakes into the hot oil, cooking in batches if necessary. Fry for 3 4 minutes per side or until golden brown and crispy. Drain on paper towels.

Chef’s Insight

For added flavor, you can add a pinch of cayenne pepper or smoked paprika to the crab cake mixture.

Notes

This recipe is a great way to showcase fresh crab meat while adding the Southern twist of crispy cornflake coating and a fiery chipotle remoulade sauce.