Ingredients Jump to Instructions ↓

  1. 2 tablespoons unsalted butter

  2. 2 scallions , white and green parts minced

  3. 1 rib celery, minced

  4. 1 medium clove garlic, minced

  5. 1 pound lump crab meat, cleaned and picked over to remove any bits of shell

  6. 2 large eggs, lightly beaten

  7. 2 teaspoons fresh lemon juice

  8. 2 tablespoons whole grain mustard

  9. 2 tablespoons minced fresh flat-leaf parsley

  10. 1 teaspoon kosher salt

  11. 3/4 teaspoon freshly ground black pepper Pinch of freshly grated nutmeg

  12. 1/3 cup cracker meal, plus more for dredging

  13. 2/3 cup vegetable oil, for frying Remoulade Sauce

Instructions Jump to Ingredients ↑

  1. In a medium skillet, heat the butter; add the scallions, celery, and garlic, and cook over medium heat until the vegetables are translucent, about 3 to 4 minutes. In a medium bowl, combine the cooked vegetables with the crab, eggs, lemon juice, mustard, and parsley. Season with the salt, pepper, and nutmeg. Add the cracker meal and stir well to combine thoroughly. Form heaping tablespoons of the crab mixture into 1-1/2 inch-round cakes. Roll the cakes in additional cracker meal and place them on a baking pan. Refrigerate for at least 30 minutes before cooking. When ready to serve, heat a large skillet. Pour the oil into the skillet to a depth of 1/2-inch. Heat the oil over medium heat, keeping the oil at a low simmer; cook and brown the cakes for 1 to 2 minutes on the first side and about 1 minute on the second side, or until they are cooked through and golden brown. Transfer the cakes to paper towels to drain. Serve the cakes warm, with the Rémoulade sauce.


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