Crab Cakes with Remoulade Sauce

Last weekend was the last visit for the season to Wisconsin for our shrimp purveyor from Galveston, Texas. Once every 3-4 weeks from May to November, they fly in fresh, never frozen, shrimp and crab meat from the Texas Gulf coast and sell it packed in ice water out of the back of trucks at several locations in our area. I've been buying seafood from them for over five years and have never been disappointed. (I am not being paid to endorse them or receiving any benefit from them for the mention here.)

The fresh crab meat has no preservatives added. They sell lump crab, backfin, crab fingers and crab claws which they get from the east coast without any preservatives. I always buy crab claws when I want to make crab cakes as they have a more robust flavor This is my favorite crab cake recipe! It has chopped red pepper, fresh chopped basil, green onions and is bound together with some Dijon mustard, mayonnaise with a splash of Tabasco, Worcestershire and lemon juice. I've never had a more tasty crab cake!

I like to serve them with a tangy remoulade sauce which is also made with mustard and lots of other delicious ingredients, including fresh parsley.

I posted these crab cakes almost two years ago but they are worth a repeat performance they are that good! I've been making both recipes for as long as I've been buying shrimp and crab from our Texas connection.

Crab Cakes with Remoulade Sauce

Adapted from this recipe
Printable Recipe

1 pound fresh crabmeat (I used crab claws)
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green onions
3 tablespoons chopped fresh basil
2 tablespoons fresh lemon juice
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon hot pepper sauce
Dash of Worcestershire sauce

2-3 cups fresh breadcrumbs from crustless French bread (I make my own in the food processor)
1 large egg, lightly beaten

2 tablespoons (1/4 stick) butter
2 tablespoons vegetable oil

Mix the first 9 ingredients in large bowl. Season with salt and pepper to taste. Mix in 1/4 cup of the breadcrumbs and the egg, blending lightly. Shape crab mixture into 6-8 patties. Place the remaining breadcrumbs in a shallow dish. Coat crab cakes lightly in breadcrumbs, one at a time, pressing crumbs onto the crab cakes. At this point, they can be covered and refrigerated until time to saute them, up to 6 hours ahead of time.

When ready for the final preparation, melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium heat. Add 3-4 crab cakes and cook until golden brown, about 4 minutes per side. Repeat with remaining butter, oil and crab cakes.

Serve with remoulade sauce (recipe follows).

Remoulade Sauce
Adapted from Here

1 Large Rib Celery, cut into pieces
2 Green Onions, cut into pieces
1 Garlic Clove, cut into pieces
1 tablespoon Italian Parsley, chopped
2 tablespoon stone-ground with horseradish
1 tablespoon paprika
1/4 cup white wine vinegar
1 tsp Worcestershire sauce
1 rounded teaspoon prepared Horseradish
1 tsp Tabasco
2 tablespoons ketchup
1/4 teaspoon Cayenne
Salt & Pepper to taste

1 oz. Extra Virgin Olive Oil
1/4 Cup Vegetable Oil

Combine the first set of ingredients (excluding oils) in a food processor and process until smooth. With the motor running, slowly add the oils. The sauce should be fairly thick. Adjust the seasonings, if necessary. This is best made a day ahead if time allows.