Mrs. Duval's Crabcakes With Creole Remoulade Recipe

No Photo

Have you made this?

 Share your own photo!

Mrs. Duval's Crabcakes with Creole Remoulade

stephanie tate

By
@state

I was told this is Robert Duval's mom's crab cake recipe so I can't take any credit. It's absolutely delicious paired with a spicy remoulade and is a family favorite.


Featured Pinch Tips Video

Comments:

Serves:

6 to 8

Prep:

20 Min

Cook:

15 Min

Ingredients

CRAB CAKES

1/4 c
mayonnaise
1/4 c
finely diced onion
2 large
eggs lightly beaten
1/2 tsp
worcestershire sauce
1/2 tsp
dry mustard
1/4 tsp
cayenne pepper
1 lb
lump crab meat
1 c
crushed saltine crackers
1/4 c
vegetable oil
2 Tbsp
unsalted butter

CREOLE REMOULADE

1 c
mayonnaise
3 Tbsp
red bell pepper finely chopped
1 1/2 tsp
creole mustard (you can substitute a good brown mustard if you can't find creole mustard)
1/2 tsp
creole seasoning (konriko is my favorite but any creole seasoning will work)
1 tsp
capers finely chopped
3 Tbsp
parsley chopped
1 tsp
lemon juice, fresh

Directions Step-By-Step

1
Combine mayo, onion, eggs, worcestershire, mustard, salt and cayenne. Fold in crab and 1/4 cup cracker crumbs.
2
shape cakes to one inch thick. you should get approximately 16 cakes. coat with remaining cracker crumbs and place on waxed lined baking sheet.
3
in a large heavy bottomed skillet melt 1 tbsp. butter with 2 tbsp. oil over medium high heat. when the butter foam subsides add crab cakes and cook until golden and crisp. this is about 2 to 3 minutes on each side. Drain on paper towels and keep warm in a 250 degree oven.
4
for additional cakes add butter and oil as needed and repeat.
5
preparing the remoulade - combine all ingredients and refrigerate for at least 30 minutes prior to serving.

About this Recipe

Other Tag: Quick & Easy