Mrs. Duval's Crabcakes with Creole Remoulade

Mrs. Duval's Crabcakes With Creole Remoulade

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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.

Rating:

★★★★★ 1 vote

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

How to Make Mrs. Duval's Crabcakes with Creole Remoulade

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.

Printable Recipe Card

About Mrs. Duval's Crabcakes with Creole Remoulade

Other Tag: Quick & Easy



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