This is a combination of the best of the West Coast and the best of New England!
Author: Toni
Recipe type: Dinner
Cuisine: Seafood
Serves: 4
Ingredients
3 Cans of Lump Crabmeat
2 Stalks Celery
1 Egg
2 tablespoons Mayonnaise
1 teaspoon Old Bay Seasoning - or ¼ teaspoon each, crushed bay leaf, paprika, black pepper and allspice
½ Cup Bread Crumbs
2 tablespoons butter
1 tablespoon olive oil
For Crab Louie style sauce:
1 Cup Mayonnaise
¼ Cup Cocktail sauce (or Chili Sauce plus 1 tablespoon Horseradish)
1 teaspoon Lemon Juice
¼ teaspoon Pepper
1 teaspoon Worcestershire Sauce
Instructions
For the crab cakes
Place the cans of crab meat into the refrigerator a day before using it in this recipe. The next day, remove it from the fridge and drain well, then place into a medium mixing bowl. Check for any bits of shell!
Finely mince the celery by hand or use a food processor.
Add the celery to the crab and stir well.
Add the egg, mayonnaise, Old Bay Seasoning and ½ cup of the bread crumb mixture.
Stir well and let rest at room temperature for 15 minutes.
While the crab cake mixture is resting make the Crab Louie style sauce:
For the Crab Louie Dressing:
Stir all sauce ingredients together in a small bowl. Refrigerate till ready to serve.
To cook the crab cakes:
Gently roll the cakes into a loose ball, pressing down on the ball to flatten it into a cake. You should have about 4 cakes that are 1½ inches thick. Refrigerate for 30 minutes to firm them.
Melt the butter and olive oil over medium-high heat in a cast iron or non stick skillet.
When the butter stops foaming and begins to brown slightly gently add the crab cakes. Cook them on one side for 7 minutes, then gently flip and cook on the other side for 7 minutes.
Serve with the Crab Louie style sauce and a large salad for a light, refreshing meal.
Recipe by Dang Good Cookin' at https://danggoodcooking.com/crab-cakes-louie/