mrs. duval's crabcakes with creole remoulade
(1 rating)
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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.
(1 rating)
yield
6 to 8
prep time
20 Min
cook time
15 Min
Ingredients For mrs. duval's crabcakes with creole remoulade
- CRAB CAKES
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1/4 cmayonnaise
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1/4 cfinely diced onion
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2 lgeggs lightly beaten
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1/2 tspworcestershire sauce
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1/2 tspdry mustard
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1/4 tspcayenne pepper
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1 lblump crab meat
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1 ccrushed saltine crackers
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1/4 cvegetable oil
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2 Tbspunsalted butter
- CREOLE REMOULADE
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1 cmayonnaise
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3 Tbspred bell pepper finely chopped
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1 1/2 tspcreole mustard (you can substitute a good brown mustard if you can't find creole mustard)
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1/2 tspcreole seasoning (konriko is my favorite but any creole seasoning will work)
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1 tspcapers finely chopped
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3 Tbspparsley chopped
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1 tsplemon juice, fresh
How To Make mrs. duval's crabcakes with creole remoulade
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1Combine mayo, onion, eggs, worcestershire, mustard, salt and cayenne. Fold in crab and 1/4 cup cracker crumbs.
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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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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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4for additional cakes add butter and oil as needed and repeat.
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5preparing the remoulade - combine all ingredients and refrigerate for at least 30 minutes prior to serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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