Ingredients:

  • 1 1/2 lbs (680g) lump crab meat, picked clean of shells
  • 1/4 cup (30g) finely chopped yellow onion
  • 1 stalk celery, finely chopped (approx. 1/2 cup/50g)
  • 1 large egg, lightly beaten
  • 1/2 cup (50g) plain bread crumbs (panko or regular)
  • 1 teaspoon Tony Chachere's Original Creole Seasoning (or similar Creole seasoning blend)
  • 1 teaspoon brown mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons vegetable oil or canola oil, for frying
  • 1/2 cup mayonnaise
  • 2 tablespoons Creole mustard (or Dijon if unavailable)
  • 1 tablespoon ketchup
  • 1 tablespoon finely chopped celery
  • 1 tablespoon finely chopped green onion
  • 1 teaspoon prepared horseradish
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 tablespoon lemon juice
  • Pinch of salt and black pepper

Instructions:

  1. Gently combine crab meat, onion, celery, egg, bread crumbs, Tony's seasoning, brown mustard, lemon juice, and Worcestershire sauce in a large mixing bowl. Be careful not to overmix.
  2. Divide the crab mixture into 8 equal portions. Gently shape each portion into a patty, about 3/4 inch thick.
  3. Place the crab cakes on a plate or baking sheet lined with parchment paper. Cover and refrigerate for at least 30 minutes.
  4. While the crab cakes are chilling, whisk together all remoulade ingredients in a small bowl. Adjust seasoning to taste. Cover and refrigerate until ready to serve.
  5. Heat vegetable oil in a skillet over medium heat. Gently place the crab cakes in the skillet, being careful not to overcrowd the pan.
  6. Cook for 3-4 minutes per side, or until golden brown and heated through.
  7. Remove the crab cakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
  8. Serve immediately with remoulade and your favorite sides.