Ingredients
- ½ cup Mayonnaise
- 1 Large Egg beaten
- 1 tablespoon Dijon Mustard
- 1 tablespoon Worcestershire Sauce
- ½ teaspoon Hot Sauce
- 1 lb Jumbo Lump Crabmeat picked over
- 20 Saltine Crackers finely crushed
- ¼ cup Canola Oil
- Lemon Wedges
- 1 cup Mayonnaise
- 3 tablespoon Creole Mustard or Dijon Mustard
- 2 tablespoon Parsley finely chopped
- 2 tablespoon Scallions finely chopped
- 2 tablespoon Horseradish prepared or finely grated
- 1 clove Garlic finely grated
- 1 teaspoon Hot Sauce
- 1 teaspoon Lemon Juice plus more to taste
- 1 dash Cayenne Pepper
- ½ teaspoon Paprika
- Caviar optional
Method
Prepare the Crab Cakes
- In a small bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and hot sauce until smooth.
- In a medium bowl, gently toss the crabmeat with crushed saltine crackers.
- Fold the mayonnaise mixture into the crab mixture, being careful not to overwork.
- Cover and refrigerate for at least 1 hour to firm up.
Prepare the Remoulade
- In a small bowl, combine mayonnaise, Creole mustard, parsley, scallions, horseradish, garlic, hot sauce, lemon juice, cayenne, and paprika.
- Whisk until smooth and creamy.
- Taste and adjust seasoning with additional lemon juice or hot sauce if needed.
- Refrigerate until ready to serve.
Cook the Crab Cakes
- Scoop the crab mixture into eight ⅓-cup mounds.
- Gently form into patties about 1 ½ inches thick.
- In a large skillet, heat the canola oil over moderately high heat until shimmering.
- Add the crab cakes in batches, cooking until golden brown and heated through, about 3 minutes per side.
- Transfer to a paper towel-lined plate to drain excess oil.
Plate & Serve
- Arrange the crab cakes on a serving plate.
- Spoon the remoulade over each cake or serve on the side.
- Add a small dollop of caviar over each crab cake for a luxe finish.
- Serve with lemon wedges for a final burst of brightness.