Carolina Gold Crab Cakes with Spicy Remoulade

Allergens

Crustacean Shellfish (Crab), Wheat (Gold Cracker Breadcrumbs)

Ingredients

• 1 lb fresh lump crab meat, picked over
• 2 cups gold cracker crumbs
• 1/4 cup finely chopped green onions
• 2 tablespoons Dijon mustard
• 2 tablespoons mayonnaise
• 1 tablespoon Old Bay Seasoning
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce (optional)
• Salt and pepper to taste
• Canola oil for frying

Instructions

1. In a large bowl, combine crab meat, gold cracker crumbs, green onions, Dijon mustard, mayonnaise, Old Bay Seasoning, Worcestershire sauce, hot sauce (if using), salt, and pepper. Gently mix until combined.
2. Divide the mixture into 8 equal portions and shape each portion into a thick patty.
3. Heat about an inch of canola oil in a large skillet over medium high heat. Once hot, carefully place each crab cake into the oil and fry for 3 4 minutes per side or until golden brown. Use a spatula to flip the cakes, being careful not to break them apart.
4. Transfer cooked crab cakes to paper towels to drain excess oil.

Chef’s Insight

To give these crab cakes an extra burst of flavor, try adding some diced red bell pepper or minced jalapeno to the mix.

Notes

Be sure to use fresh lump crab meat for the best flavor and texture. You can also experiment with adding different seasonings or sauces to the mix, like Cajun seasoning or garlic aioli.