Maryland Crab Cakes with Horseradish-Siracha Remoulade

I wanted a crab cake that was mostly crab, and this one fits the bill. The bonus was the spicy remoulade sauce that came along with it, which would be good with shrimp as well. This is from the website hostthetoast.com, and when made into smaller cakes made for a delicious covid approved appetizer. I fried them ahead of time and then reheated in the oven to serve. A luxurious New Year’s Day treat.

For the remoulade:

1/2 cup mayonnaise

1 Tbs. prepared horseradish

1 Tbs. Sriacha

1 Tbs. capers

1 Tbs. apple cider vinegar

1 Tbs. lemon juice

2 Tsp. Dijon mustard

1 shallot, coarsely chopped

For the Crab cakes:

1 lb. fresh lump crab meat

1/2 cup saltine crackers, crushed or dry breadcrumbs (I used panko)

1 egg beaten

2 Tbs. mayonnaise

1 Tbs. fresh parsley, chopped

1/2 Tbs.Old Bay seasoning

1 tsp.mustard

1/2 tsp. (or more) Worcestershire sauce

1/4 tsp. salt

1 Tbs. butter

1 tbs. canola oil

For the Remoulade:

Add all the of ingredients to a food processor or blender and combine until smooth. Refrigerate until serving.

For the Crab Cakes:

In a small bowl, mix cracker or bread crumbs, mustard, Old Bay and salt. Set aside.

In a large bowl, combine egg, mayonnaise, and Worcestershire sauce. Gently fold in the crumb mixture.

Add the crab meat and parsley, and gently shape into 6 cakes, making sure not to break up the crab meat. Place them on a baking sheet line with parchment paper.

Refrigerate the cakes for at least an hour to ensure that they won’t fall apart while cooking. Heat the oil and the butter in a skillet over medium heat. Fry the crab cakes for about 6-8 minutes, gently flipping half way through. Serve immediately or keep warm in a 200 degree oven.

Note: The crab I used was Phillips premium wild caught crab from the refrigerated section at Costco. The crab cake recipe right on the container was almost the same as this one, with the addition of a tsp. of lemon juice and Tbs. of melted butter, which I added. I made 10 cakes for an appetizer, and they truly are falling apart while you are forming them due to being more crab than filler (a good thing.) I popped them the in freezer for half an hour and they held together well in the frying pan. You could just bake them instead at 375 for 12-15 minutes, but I think the browned crust is part of the fun of crab cakes. I had forgotten to take a picture but luckily one was overlooked in the pan, a little damaged but still tasty.

Heat eh