East Coast Crab Cakes with Spicy Remoulade

An impressive recipe for crab cakes loaded with crab! Because I hate when I order crab cakes at a restaurant and only get a piece or two of crab surrounded by lots of stuffing. I only used a tiny bit of filler in mine to hold everything together. I’m pretty certain they are the best crab cakes I’ve ever eaten. And I’m definitely never ordering them in a restaurant again. There’s no comparison!

Each bite was of tender, flaky and flavorful crab. The cornflakes give them a wonderful crust on the outside. I just started using cornflake crumbs and love the way they cook up crunchy and beautiful in color, like golden sunshine. They are a new staple in my cupboard.

Crab has been on sale everywhere for the past few weeks, this is the perfect time to try these out. I wanted to use blue lump crab but they were all sold out, so I used claw meat. Either one would work here. We gobbled these mouth-watering cakes up just as fast as I could get them out of the frying pan. They were absolutely delicious!

East Coast Crab Cakes
(by Reeni)

2/3 cup soft fresh bread crumbs
1 egg, beaten
4-5 tablespoons mayonnaise
1/4 cup yellow onion, finely diced
2 cloves garlic, minced
2 teaspoons fresh lemon juice
1 tablespoon fresh parsley, chopped
1 teaspoon dijon mustard
1 teaspoon Worchestshire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound lump crabmeat, picked over
cornflake crumbs
1 tablespoon butter
1 tablespoon vegetable oil

In a large bowl mix together the bread crumbs, egg, 4 tablespoons of the mayonnaise, onion, garlic, lemon juice, mustard, Worcestershire, herbs, salt and pepper. Add the crab meat and mix gently. If the mixture seems too dry add the last tablespoon of mayonnaise.

Refrigerate for 1 hour.

Shape the mixture into six equal patties. Sprinkle some of the cornflake crumbs on a plate and then gently coat the patties shaking off the excess.

Heat the butter and oil in a large skillet over medium-low heat. When hot add crab cakes and cook until golden, about 5-7 minutes on each side.

Serve with remoulade, cole slaw and corn on the cob.

Remoulade

1/2 cup mayonnaise
1 tablespoon pickle relish or finely diced pickles
1 clove garlic, minced
2 teaspoons fresh lemon juice
1/2 teaspoon dijon mustard
2 teaspoons fresh parsley, chopped
1 teaspoon tarragon, dried
cayenne pepper, couple of dashes

Whisk all ingredients together, refrigerate for at least 1/2 hour before serving.

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