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Heart-Shaped Maryland Style Crab Cakes with Spicy Creole Remoulade Sauce If you want to cook up something scrumptious for your Valentine try this recipe shared by Lydia Martinez of Whole Foods Market in Sugar House. The secret to this recipe is using the finest jumbo lump crab meat from Maryland.
Crab cakes
Ingredients
1 lb jumbo lump crab meat
2/3 cup dried bread crumbs, preferably panko
1/3 cup finely chopped red bell pepper
1/4 cup finely sliced green onions
1/4 cup finely chopped parsley
2 tsp seafood seasoning
Pepper to taste
2 Tbsp mayonnaise
1 egg plus 1 egg white, lightly beaten
Peanut oil for frying
Lemon wedges
Tartar Sauce
Method
In a large bowl, break up crab meat into slightly smaller pieces, feeling through mixture to make sure no shell pieces remain. Set aside.
In another bowl, combine bread crumbs, peppers, green onions, parsley, seafood seasoning and pepper. Add to crab, then stir in mayonnaise, egg and egg white. Blend well and gently form into patties.
Use a heart-shaped cookie cutter or your hands to form the crab cakes into a heart shape. Mixture will make 8 to 9 large or 10 to 12 small patties. Flatten patties, cover with plastic wrap and refrigerate for 30 minutes or until ready to fry. (They can be prepared the night before.)
Heat 1/2 inch of oil in a large skillet over medium heat. Add crab cakes and fry for 2 to 3 minutes on each side, turning gently, until golden brown. Transfer to a paper towel-lined plate as done, then serve with lemon wedges and tartar sauce or the Spicy Creole Remoulade sauce.
Creole Remoulade
Ingredients
2 Tbsp minced celery leaves
1 clove garlic, minced
2 tsp minced red onion
2 Tbsp freshly squeezed lemon juice + zest of 1/2 lemon
1 tsp prepared horseradish
1/2 teaspoon Worcestershire sauce
3-10 drops hot sauce
2 Tbsp Creole mustard or any coarse grained mustard
1/4 cup mayonnaise
1/4 tsp kosher salt
1/4 tsp smoked paprika
Freshly ground black pepper to taste
Method
Mince celery leaves, garlic, red onion as fine as possible. Mix all ingredients. Adjust seasonings to taste. Refrigerate and let sit for at least 1 hour before serving so that flavors have a chance to blend.
