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.