- 2 tablespoons unsalted butter
- 2 scallions, white and green parts minced
- 1 rib celery, minced
- 1 medium clove garlic, minced
- 1 pound lump crabmeat, cleaned and picked over to remove any bits of shell
- 2 large eggs, lightly beaten
- 2 teaspoons fresh lemon juice
- 2 tablespoons whole grain mustard
- 2 tablespoons minced fresh flat-leaf parsley
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- Pinch of freshly grated nutmeg
- 1/3 cup cracker meal, plus more for dredging
- 2/3 cup vegetable oil, for frying
- Remoulade Sauce
Companion recipe: Remoulade Sauce
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 Remoulade Sauce.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
92 calories; 7g total fat; 34mg cholesterol; 228mg sodium; 3g carbohydrates; 1g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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