Recipe: Mini Crab Cakes with Remoulade Sauce
Cast iron recipes from Charmaine Dupré's "Life Around the Table"
24 bite-sized crab cakes ×
1 lb. Lump Crabmeat, picked over for cartilage
⅓ Cup Panko Breadcrumbs
2 Tbsp. Mayonnaise
1 ½ Tsp. Worcestershire Sauce
2 Tsp. Slap Ya Mama Cajun Seasoning
1 Dash Hot Sauce
1 Large Egg, lightly beaten
1 Lemon's Zest
Kosher salt and freshly-ground black pepper
¼ Cup Canola Oil, plus more if needed
Minced Green Onions for Garnish
1 Cup Mayonnaise
1 Tbsp. Lemon Juice, freshly squeezed
1 Tbsp. Whole Grain Dijon Mustard
½ Tsp. Hot Sauce, or to taste
2 Green Onions, white and pale green, finely chopped
1 Stalk Celery, minced
1 Clove Garlic, crushed
Directions for Crab Cakes
1. In a bowl, combine the crab, breadcrumbs, mayonnaise, Worcestershire sauce, seasoning, hot sauce, egg, lemon zest, and salt and pepper to taste. (The mixture will be slightly wet.) Form into cakes using 2 Tbsp. or a cookie scoop. Place the cakes on a rimmed baking sheet, lined with waxed paper, and refrigerate to chill and set, about 30 minutes.
2. Line a baking sheet with paper towels and set near the cooktop. Heat the canola oil in a large cast iron skillet over medium heat. Using an offset spatula, gently slip the chilled cakes, without crowding, into the oil. Cook until the crab cakes are golden brown, about 2 minutes per side. Remove from the skillet, and transfer to the paper towels to drain.
3. Serve warm with a dollop of remoulade and garnish with green onions.
Directions for Remoulade Sauce
1. In a bowl, combine all of the ingredients.
2. Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust seasonings. Serve chilled. (Can be stored in an airtight container in refrigerator for up to 3 days.)
This recipe is from Charmaine Dupré’s memoir, Life Around the Table: Living the Spirit of Hospitality at Home and Abroad, released on May 1 and available at barnesandnoble.com and amazon.com. For signed copies, Dupré can be reached at cdupre@centurytel.net. Read an excerpt from the book, the chapter "Cast Iron Cooking" in our May 2021 issue.
