Crab cakes always remind me of my Auntie Kay, as it is one of her favorite foods. Crab cakes are delightfully appetizing, easy to make, and always a crowd pleaser (that is if you are a seafood fan). I made these for my best friend when she came to visit me, we had a good time drinking rosé, listening to music, and cooking together. No crab cake dinner is complete without the perfect remoulade sauce, so I made a simple one to pair with them. I also made parmesan roasted brussel sprouts to accompany this dish, they are a classic side that brings a bit of freshness, the nutty and savory flavors with the texture of roasted Brussels goes well with almost anything!
Ingredients for the crab cakes:
- 2 large eggs
- 2-1/2 tablespoons mayonnaise, best quality such as Hellmann’s or Duke’s
- 1-1/2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 cup finely diced celery and onions (to be honest I don’t measure this part)
- 2 tablespoons finely chopped fresh parsley
- 1 pound lump crab meat
- 1/2 cup panko
- Vegetable oil, for cooking
- Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, onion, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; fold the mixture together until combined, being careful not to shred the crab meat. Shape into 6 crab cakes (each about ½ cup), I also like to add a bit of panko on the outside to add texture and crunch, this I do not measure, I just press into the formed cakes with my hands. Place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
- Preheat a large nonstick pan to medium heat and coat with oil. When the oil is hot, about 350 degrees, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side.
1 1/2 cup mayonnaise
1/2 cup Dijon mustard
Juice of 2 lemons
3 tablespoons Louisiana style hot sauce
3 tablespoons capers, chopped
3 tablespoons dill pickle relish
Salt to taste
Whisk together the ingredients and chill before serving.
Parmesan Roasted Brussel Sprouts
- 1 1/2 lbs brussel sprouts (trimmed & halved)
- 2 tablespoons olive oil
- 1/3 cup parmesan cheese (you can use grated or shredded, I use grated for this)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper (or, use Lawry’s Seasoned Pepper, I use ALL THE TIME)
- Heat oven to 425 degrees. Very lightly spray a cookie sheet with cooking spray.
- In a bowl, combine brussel sprouts (that have been halved and ends trimmed) with the remaining ingredients. Toss together to coat all the brussel sprouts.
- Spread onto the cookie sheet making sure they are not touching.
- Cook for 15-18 minutes.