Besecker’s Classic Crab Cakes with Homemade Rémoulade Sauce

Name: Besecker’s Classic Crab Cakes with Homemade Rémoulade Sauce
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 4
Cuisine: American
Ingredients: 1lb Wild Dungeness Crab Meat; 3 cups fresh bread crumbs, divided; 2 large eggs, beaten; 2 tbsp mayonnaise; 2 tbsp white onion, diced; 2 tbsp celery, diced; 2 tbsp red bell pepper, diced; 1 tbsp parsley, minced; 1 clove minced garlic; ½ tsp salt; ¼ tsp dried mustard; ¼ tsp cayenne; 2 tbsp olive oil; ½ cup mayonnaise; 2 tbsp stone ground mustard; ½ tbsp paprika; 1 tsp Cajun or Creole seasoning; 1 tsp horseradish; 1 tsp pickle juice; ½ tsp hot sauce; 1 clove minced garlic

A Premier Catch Crab Cake Competition favorite. Wild Dungeness is folded into bread crumbs, egg and mayo with onion, celery, red bell pepper, parsley, garlic and a little cayenne, then chilled at least two hours so the cakes hold together. Shape twelve, coat them in crumbs and pan-fry four to five minutes a side. The rémoulade is mayo with stone ground mustard, horseradish, pickle juice and Cajun seasoning.

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$72.00

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Besecker’s Classic Crab Cakes with Homemade Rémoulade Sauce

Joci Besecker, Premier Catch

Servings

Prep Time

2 hours

Cook Time

10 minutes

Cuisine

American

Ingredients

1lb Wild Dungeness Crab Meat
3 cups fresh bread crumbs, divided
2 large eggs, beaten
2 tbsp mayonnaise
2 tbsp white onion, diced
2 tbsp celery, diced
2 tbsp red bell pepper, diced
1 tbsp parsley, minced
1 clove minced garlic
½ tsp salt
¼ tsp dried mustard
¼ tsp cayenne
2 tbsp olive oil

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½ cup mayonnaise
2 tbsp stone ground mustard
½ tbsp paprika
1 tsp Cajun or Creole seasoning
1 tsp horseradish
1 tsp pickle juice
½ tsp hot sauce
1 clove minced garlic

Directions

In a large bowl, mix together bread crumbs, eggs, mayonnaise, onion, celery, bell pepper, parsley, garlic, and seasonings. Stir in crabmeat. Chill for 2 hours or up to 12 hours.
For the rémoulade sauce, combine all of the ingredients in a bowl and whisk until well combined. Store in the fridge until ready to serve.
Shape crab mixture into 12 small cakes. Coat each cake with bread crumbs.
Heat oil in a large skillet over medium heat. Cook for 4-5 minutes per side until just crispy on the outside.
Serve the crab cakes with rémoulade sauce. Enjoy!

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We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.

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