Crab Cakes with Homemade Dipping Sauce

We enjoy crab cakes any time of the year, however, they have become part of our Easter Day menu as an appetizer.  One year, not having any remoulade sauce to serve with the crab cakes, homemade with ingredients from the refrigerator became the only option.  Much to our surprise it was delicious!  The sauce is now prepared every time we make crab cakes.

• Canola oil for frying
• 1 lb. fresh lump crabmeat
• 2 c cracker crumbs
• 1 large egg
• 1 small onion, diced
• ½ green bell pepper, diced
• 3 T mayonnaise
• 3 T parsley, chopped
• 1 T fresh thyme
• 1 T worcestershire sauce
• 1 T dijon mustard
• 1 t hot sauce
• Salt and pepper to taste

 Place a large skillet on the stove and add enough oil to cover the bottom of the skillet and set aside.

Add the parsley and thyme to the cracker crumbs and mix.  Set aside.

 In a large bowl, pull apart the crabmeat with a fork to separate.   Add one cup of the cracker crumbs and the remaining ingredients.

Take a half cup of the mixture at a time and make patties.  Gently place a crab cake, one at a time, in the remaining cracker crumbs and turn to coat. 

Heat prepared skillet to medium heat and cook four crab cakes at a time for about three minutes until they begin to brown.  Flip and cook another three minutes.  Remove from skillet and put on a plate while cooking the next four crab cakes. 

Sauce

 

• ¾ c mayonnaise
• 2 t lemon juice
• 1 T capers
• Salt and pepper to taste

Mix and serve with crab cakes.