April 24, 2019
Stella Star Ingredient: Crab Meat
2 (6 ounces) cans white lump crabmeat, drained (Stella Star Ingredient)
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1/2 cup panko
4 teaspoons Old Bay seasoning
1/2 teaspoon sea salt
1/4 cup flat-leaf parsley, finely chopped
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
1/4 cup red onion, finely diced
1/2 cup flour
1 egg, lightly beaten
Oil for frying
1 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
3 tablespoons ketchup
1 tablespoon hot sauce
4 cloves garlic, minced
1 teaspoon Worcestershire sauce
1/4 red onion, finely chopped
1/4 teaspoon cayenne pepper
Combine the crabmeat in a large bowl with the mayo, mustard, lemon juice, panko, Old Bay seasoning, sea salt, parsley, red and green bell peppers, and onion.
Mix gently with your hands until well combined, taking care not to break up the lumps of crab up too much. Mix in egg and flour.
Refrigerate mixture for 30 minutes to an hour so flavors can combine. Just before cooking, preheat oven to 350°F and line a baking sheet with parchment paper.
Heat 2 tablespoons oil in a skillet over medium heat.Form crab batter into patties. When oil is hot, place crab cakes in pan and fry until browned, about 3 minutes. Carefully flip crab cakes and cook other side until golden brown.Place on baking sheet and put in oven to cook through, 5 minutes.
Prepare spicy remoulade. In a small bowl, mix together all ingredients.
Serve crab cakes with spicy remoulade on a burger bun with your favorite toppings.