Crab Cakes

Appetizer, Breakfast, Seafood, Small Plates American Pan Seared, Sautée

January 19, 2015

These are my original crab cakes! People love them. Real crab is great in these, but in those days I was poor and I think fake crab, surimi, is just as good in this recipe.

Ingredients

2 tbsp butter

2 green onions, finely minced white part (green part cut thinly for raw garnish)

1/4 to 1/2 red pepper, minced (equal volume to the green onion (reserve some raw red pepper for garnish)

1lb crab or surimi (taste for saltiness, sometimes canned crab needs to be rinsed)

1/2 cup bread crumbs

2 tbsp mayonaise

1 tsp dijon mustard

1 egg, beaten

1/4 cup flat leaf parsley, minced

Remoulade

1/2 cup mayonnaise

1 tbsp dijon mustard

1 tbsp capers, barely chopped

1 tbsp flat-leaf parsley, finely chopped

1 tsp paprika, Louisiana hot sauce, or squirt of sriracha if you like it spicy

Directions

Melt butter and sauté green onions and red pepper for two minutes until barely soft

Combine green onions and pepper with crab, bread crumbs, mayonnaise, mustard, egg and parsley. Form into 2-3 inch cakes about 1/2 inch thick, and place in fridge for an hour to a day to become firm.

Gently sauté crab cakes in a little olive oil and butter 4-5 minutes per side until warmed through.

Serve two cakes per person garnished with raw green onion and red pepper. Top with remoulade.

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