alevia's kitchen
Short Description
Classic crab cakes made with lump crabmeat, green onions, mayonnaise, seasoning, and breadcrumbs, pan-seared until golden and crisp. Served with a tangy remoulade sauce, this dish offers a flavourful Canadian twist on a seafood favourite.
Ingredients
Crab Cake:
1 lb jumbo lump crab meat, cleaned
1 lb lump crabmeat
6 green onions, diced
1 teaspoon Florida Bay Seasoning or Zatarain's
8 oz Hellman mayonnaise
1 cup white breadcrumbs
Coating:
4 cups white crumbs
8 oz butter
Sauce:
8 oz Hellman mayonnaise
8 oz creole mustard
1 dash of salt & pepper
1 dash of lemon juice
1 dash of Worcestershire sauce
Preparation
Carefully remove any shells from the crab meat and put it in a bowl. Chop the green onions and combine them in a bowl with the mayonnaise and seasoning; add 1 cup of breadcrumbs and gently mix with a plastic spatula. If the mixture is still too wet, add a bit more breadcrumbs.
Shape the mixture into 4 oz balls, roll them in the white breadcrumbs to lightly coat, then form into patties. Place the patties on a sheet pan until all the mixture is used.
Melt the butter in a skillet over medium heat and brown the crab cakes on both sides. Transfer them to a clean sheet pan and bake in a 350ºF oven for 5-8 minutes until heated through.
To make the sauce, mix the mayonnaise and mustard, then season with lemon juice, Worcestershire sauce, salt, and pepper.
Spread the sauce on a plate and place the crab cakes on top. Garnish with a fresh herb or a green onion flower.