mrs. duval's crabcakes with creole remoulade
(1 RATING)
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.
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prep time
20 Min
cook time
15 Min
method
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yield
6 to 8
Ingredients
- CRAB CAKES
- 1/4 cup mayonnaise
- 1/4 cup finely diced onion
- 2 large eggs lightly beaten
- 1/2 teaspoon worcestershire sauce
- 1/2 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 1 pound lump crab meat
- 1 cup crushed saltine crackers
- 1/4 cup vegetable oil
- 2 tablespoons unsalted butter
- CREOLE REMOULADE
- 1 cup mayonnaise
- 3 tablespoons red bell pepper finely chopped
- 1 1/2 teaspoons creole mustard (you can substitute a good brown mustard if you can't find creole mustard)
- 1/2 teaspoon creole seasoning (konriko is my favorite but any creole seasoning will work)
- 1 teaspoon capers finely chopped
- 3 tablespoons parsley chopped
- 1 teaspoon lemon juice, fresh
How To Make mrs. duval's crabcakes with creole remoulade
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Step 1Combine mayo, onion, eggs, worcestershire, mustard, salt and cayenne. Fold in crab and 1/4 cup cracker crumbs.
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Step 2shape cakes to one inch thick. you should get approximately 16 cakes. coat with remaining cracker crumbs and place on waxed lined baking sheet.
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Step 3in 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.
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Step 4for additional cakes add butter and oil as needed and repeat.
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Step 5preparing the remoulade - combine all ingredients and refrigerate for at least 30 minutes prior to serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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