Crab Cakes

Posted by Callies Biscuits on

One of my family’s favorite things to do is to go crabbing. I've been crabbing my whole life and so naturally, I passed the tradition on to my girls. Since they were little, we've often spent our weekends down on the dock! The best part about crabbing is it doesn’t take very many crabs to have enough for supper.

The process of going down to the docks, catching the crabs then picking the meat, and finally making the cakes is rewarding. The entire ritual makes for a very fulfilling meal. You're often proud of something you’ve worked hard on from start to finish especially when it tastes so good!



Crab Cakes with Smoked Tomato Remoulade

Crab Cakes:

    - 1 pound claw crab meat - 2 cups breadcrumbs, divided - 1 egg - ½ cup mayonnaise - 3 green onions, diced - 1 tablespoon Dijon mustard - Zest of 1 lemon - 1 teaspoon Worcestershire - 1 teaspoon flat leaf parsley, minced - 1 teaspoon hot sauce - 1 tablespoon butter - 2 tablespoons canola oil - Salt and Pepper to taste

How To:

    1. In a large bowl whisk together the egg, mayonnaise, green onions, Dijon, lemon zest, Worcestershire, parsley, hot sauce, salt and pepper. Add the crab meat and ½ cup breadcrumbs. Gently stir to combine. 1. Form the crab cake mixture into 6 patties. 1. Place the remaining 1 ½ cups breadcrumbs into a small bowl. Carefully dredge each crab cake into the breadcrumbs; coating both sides evenly. 1. Chill the crab cakes in the refrigerator for 30 minutes. 1. Heat the butter and canola oil in a large skillet to medium high heat and fry crab cakes for 3-5 minutes per side or until golden brown and cooked through. (Do not overcrowd the pan. You may need to work in two batches.) 1. Serve immediately with my Smoked Tomato Remoulade and Enjoy!

Smoked Tomato Remoulade:

    - 2 tomatoes - 2 teaspoons dried oregano - Salt and pepper to taste - 4 teaspoons olive oil - 2 cloves garlic, minced - ½ cup mayonnaise - ½ cup sour cream - 1½ teaspoons capers - 1 teaspoon hot sauce

How To:

    1.Heat your smoker to 200°F. 1. Slice the tomatoes in half. Sprinkle each half with oregano, salt and pepper. Drizzle olive oil on each tomato half. 1. Place the tomato halves face down on the smoker. Smoke for 2-3 hours or until tender and most of the liquid has drained out. 1. Roughly chop the tomatoes and add them to a bowl. Add the garlic, mayonnaise, sour cream, capers and hot sauce to the tomatoes; stirring to combine. 1. Serve immediately with my Crab Cakes or cover with plastic wrap and chill in the refrigerator until ready to eat. Enjoy!
"A lot of great conversations can happen while picking crabs!" ~Carrie