Today's recipe is in honor of Mardi Gras and all things French Quarter, New Orleans. Maddie signed up to bring crab cakes for today's French Club Mardi Gras feast. She picked out this recipe and then whipped up a double batch last night. I'm going to fry up the patties this afternoon and deliver them to the school for everyone to enjoy. I went ahead and fried up two of them this morning to test them out, and boy are they flavorful! I have my own go-to crab cake recipe which has a dill base. This one tastes completely different--and it's absolutely fabulous. Pair these crab cakes with the zesty Lemon Rémoulade sauce, and you won't be disappointed.
Mardi Gras Crab Cakes
- 3 tablespoons butter, divided
- 1 large red bell pepper, finely chopped
- 1/2 medium onion, finely chopped
- 1 1/2 cup saltine cracker crumbs (finely crushed)
- 1/2 cup mayonnaise
- 1 large egg, lightly beaten
- 2 teaspoons Old Bay seasoning
- 2 teaspoons Worcestershire sauce
- 3/4 teaspoon dry mustard
- 1/4 teaspoon hot sauce
- 1 pound crab meat
- 1 tablespoon vegetable oil
- Garnishes: mixed baby greens, lemon wedges, parsley sprigs
1. Melt 2 Tbsp. butter in a large nonstick skillet over medium heat; add bell pepper and onion, and sauté 10 minutes or until tender. Remove from heat; stir in cracker crumbs and next 6 ingredients. Gently stir in crab meat. Shape mixture into 8 patties; cover and chill at least 1 hour or up to 24 hours.
2. Melt 1/2 Tbsp. butter with 1/2 Tbsp. oil in a large skillet over medium-high heat. Cook 4 crab cakes 4 to 5 minutes on each side or until golden. Drain on paper towels. Repeat procedure with remaining 1/2 Tbsp. butter, 1/2 Tbsp. oil, and crab cakes. Serve with Lemon Rémoulade; garnish, if desired.
**We doubled this recipe.
- 2 cups mayonnaise
- 1/4 cup Creole mustard
- 2 garlic cloves, pressed
- 2 tablespoons parsley flakes
- 1 tablespoon fresh lemon juice
- 2 teaspoons paprika
- 3/4 teaspoon ground red pepper
Whisk together all ingredients until blended. Cover and chill 30 minutes or up to 3 days.
Are you celebrating Fat Tuesday tonight? What fun things are you going to eat?
adapted from this recipe