I have been making this crab cake recipe for years, usually at Christmas. Recently, I adapted this dish into appetizer crab cake bites at a charity event. To my surprise, they won the 'perfect plate' award of the night... my first award-winning recipe!
Crab Cake Recipe:
16 ounces Lump/jumbo lump crabmeat
1/2 cup Finely chopped celery
3 tablespoons Butter
2 tablespoons Chopped chives, fresh
1 tablespoon Chopped jarred pimentos
2 teaspoons Old Bay seasoning
1 Egg, beaten
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Fresh lemon juice
1/2 cup Finely crushed Ritz crackers (12-14 crackers)
1/2 teaspoon Kosher Salt
Add chopped celery and butter to a small sauté pan, and cook over medium heat, stirring frequently, until the celery is softened. Once cooked, allow to cool slightly.
Meanwhile, in a large mixing bowl, add the crab, checking for any shell. Add remaining ingredients including the cooled celery and butter mixture. Using a fork, gently mix to combine. Form mixture into 6 crab cakes or 24 crab cake bites. Place on a parchment line sheet pan and refrigerate for at least one hour, or covered up to 24 hours.
Bake at 400°F for 15-18 minutes for larger cakes, or 8-10 minutes for the appetizer size bites. Crab cakes should register an internal temperature of 165°F. Serve crab cakes with Remoulade sauce and enjoy!
Alternatively: Fry in some butter and olive oil over medium heat, turning once half way thru cooking. Squeeze with lemon and enjoy!
Remoulade Sauce Recipe:
1 cup Mayonnaise
2 teaspoons Dijon mustard
1 teaspoon Minced garlic
1-2 teaspoons Fresh lemon juice
1-2 teaspoons Tabasco hot sauce
1 teaspoon Dill pickle brine
1 teaspoon Old Bay seasoning
(Optional) 1 tablespoon Finely chopped dill pickles
(Optional) 1 tablespoon Chopped capers
Mix all ingredients together in a small bowl and enjoy!
