Crab Cakes with Remoulade Sauce

crab cakes
Crab Cakes with Remoulade Sauce
Makes 6 appetizers or 3 entree servings
  • 2 tablespoons olive oil, divided
  • ¼ cup minced red bell pepper
  • ¼ cup minced green onion
  • 1 cup mayonnaise, divided
  • ½ cup bread crumbs
  • 1 large egg, lightly beaten
  • 1½ teaspoons Old Bay seasoning
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon ground black pepper
  • ½ teaspoon Worcestershire sauce
  • 1 pound lump crabmeat, picked free of shells
  • 1½ tablespoons spicy brown mustard
  • 1 tablespoon prepared horseradish
  • 1 tablespoon sweet pickle relish
  • ¼ teaspoon ground red pepper (optional)
  • 2 tablespoons butter
  • Garnish: chopped fresh chives
  1. In a small skillet, heat 1 tablespoon oil over medium heat. Add bell pepper and green onion; cook, stirring occasionally, for 5 to 7 minutes or until vegetables are tender.
  2. In a medium bowl, stir together cooked vegetables, ½ cup mayonnaise, and next 6 ingredients; gently stir in crabmeat. Divide crab mixture into 6 portions, and shape each portion into a 3-inch patty. Cover and refrigerate patties for at least 2 hours or up to overnight.
  3. In a small bowl, stir together mustard, next 3 ingredients, and remaining ½ cup mayonnaise; cover and refrigerate.
  4. In a large skillet, melt butter with remaining 1 tablespoon olive oil over medium heat. Add crab cakes, and cook for 4 to 5 minutes per side or until golden brown. Serve with mayonnaise mixture, and garnish with chives, if desired.