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Ina’s Crab Cakes with a Kick!

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Ingredients

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  • For crab cakes:
  • 2 T unsalted butter
  • 2 T olive oil
  • 3/4 C diced onion
  • 1 1/2 C diced celery
  • 1 C diced roasted, de-seeded poblano peppers or sweet peppers
  • 1/4 C minced flat-leaf parsley
  • 1 T capers, drained
  • 1/4 t Tabasco sauce
  • 1/2 t Worcestershire sauce
  • 1 1/2 t Old Bay seasoning
  • 1/2 t Kosher salt
  • 1/2 t freshly ground pepper
  • 1/2 lb lump crab meat, drained and picked to remove shells
  • 1/2 C plain dry bread crumbs
  • 1/2 C mayo
  • 2 t Dijon mustard
  • 2 extra large eggs, lightly beaten
  • For frying:
  • 4 T butter
  • 1/4 C olive oil
  • Remoulade Sauce:
  • 1/2 C mayo
  • 2 small sweet pickles
  • 1 t coarse grain mustard
  • 1 T champagne vinegar
  • pinch of kosher salt
  • few grinds from the pepper mill

Instructions

  1. Melt the butter in a large skillet, add the oil and onions, celery, parsley, Tabasco sauce, Worcestershire sauce, capers, Old Bay seasoning, salt and pepper
  2. Cook over medium low heat until the vegetables are soft, about 15 minutes
  3. Cool to room temperature
  4. In a large bowl, break the crab meat into small pieces and toss with the breadcrumbs, mayo, mustard and eggs then add the cooled vegetable mixture
  5. Mix well and then refrigerate for at least a half hour or until you’re ready to fry
  6. Shape into bite sized cakes and fry in the butter and oil until crispy – about 4 or 5 minutes per side on medium heat
  7. Mix the ingredients for the remoulade sauce together in a food processor until the pickles are chopped, but not pureed
  8. Serve the crab cakes with the remoulade sauce

Find it online: https://therockymountainwoman.com/inas-crab-cakes-with-a-kick/