Crab Cakes with Remoulade Sauce
Description
For this recipe, the best crab cakes are freshly made and cooked in a skillet until crunchy. The remoulade sauce is influenced by New Orleans cuisine.
Ingredients
•
3/4 cup mayonnaise
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3 tablespoons chopped green onion
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1 tablespoon grainy mustard
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1 tablespoon chopped fresh flat-leaf parsley
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2 teaspoons ketchup
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2 teaspoons white wine vinegar
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1 teaspoon prepared horseradish
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1 teaspoon garlic granules
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2 dashes hot pepper sauce (such as Tabasco®), or to taste
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salt and pepper to taste
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1/4 cup mayonnaise
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1 large egg, beaten
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1 1/2 teaspoons minced red onion
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1/2 tablespoon minced Italian parsley
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2 cups fine bread or cracker crumbs, divided
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2 (6 ounce) cans crabmeat, drained, picked clean
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2 tablespoons ground black pepper
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3 teaspoons seafood seasoning (such as Old Bay®)
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1/2 teaspoon sea salt
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1 pinch cayenne pepper
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paprika to taste
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2 tablespoons vegetable oil
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8 Ball Park® Hamburger Buns
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1 tablespoon butter, melted, or more as needed
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lettuce, tomato, and onion, for topping, as desired, plus lemon wedges
Directions
1
Whisk ¾ cup mayonnaise, green onion, mustard, 1 tablespoon chopped parsley, ketchup, vinegar, horseradish, garlic granules, and hot pepper sauce together in a medium bowl; season with salt and black pepper. Cover sauce; refrigerate until ready to serve.
2
Combine ¼ cup mayonnaise, egg, red onion, and 1 ½ teaspoons minced parsley in a large bowl, stirring well with a fork.
3
Add 1 cup bread crumbs, crabmeat, 2 tablespoons black pepper, seafood seasoning, ½ teaspoon sea salt, cayenne pepper, and paprika; stir until combined, the mixture will be fairly loose and wet.
4
Shape crabmeat mixture into 8 equal-sized patties. Coat patties in remaining 1 cup bread crumbs to make a crust.
5
Heat oil in a large skillet over medium heat; cook patties until uniformly golden brown, about 8 minutes, flipping halfway through cooking.
6
Meanwhile, preheat the oven to 400 degrees F (205 degrees C). Arrange hamburger buns, split sides up, on a baking sheet.
7
Brush buns with melted butter. Toast in the preheated oven until edges begin to brown.
8
Place 1 crab cake on each bun, top with remoulade sauce and desired toppings. Serve with extra sauce and lemon wedges.