Morehouse-Style Crab Cakes

Recipes > Appetizers > Morehouse-Style Crab Cakes
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Serving Size: 3-6

Ingredients

Crab Cakes (Makes 6)

  • 1 lb Jumbo lump crab meat
  • ½ cup crushed saltine crackers
  • ¼ cup mayonnaise
  • 1 egg, lightly beaten
  • 1 tsp Worcestershire sauce
  • Dash of Morehouse Yellow Mustard
  • 1 ½ tsp Old Bay seasoning
  • 2 tbsp finely chopped fresh parsley
  • ¼ tsp salt
  • 2 tbsp butter
  • 2 tbsp olive oil

Morehouse Remoulade

  • ⅓ cup mayonnaise
  • 1 tbsp pickle relish
  • 1 tbsp Morehouse Prepared Horseradish
  • 1 tsp lemon juice
  • 1 tsp Worcestershire sauce
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • 1 tbsp finely chopped fresh parsley
  • Salt and pepper, to taste

Instructions

  1. Make the Remoulade: Mix all remoulade ingredients in a bowl. Season to taste, cover, and refrigerate.
  2. Prepare the Crab Cake Mixture: In a large bowl, whisk together mayonnaise, egg, Worcestershire sauce, Morehouse Yellow Mustard, Old Bay seasoning, salt, and parsley. Gently fold in the crushed saltines and crab meat without overmixing. Form into 6 patties and refrigerate for 30 minutes.
  3. Pan-Sear the Crab Cakes: Heat 1 tbsp butter and 1 tbsp olive oil in a skillet over medium heat. Cook crab cakes for 4-5 minutes per side until golden brown, flipping gently. Cook in batches if needed, adding more butter and oil as necessary.

Serve: Plate the crab cakes warm with a side of Morehouse Remoulade. Garnish with extra parsley if desired.

Prep Time: ~30
Cook Time: ~20
Category: Appetizers, Entrees, Sauces

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