Crab Cakes With Rémoulade – #southerncomfort

Fall is here. I can’t believe how fast time flies! It just seems like yesterday the first of the year was here and I was releasing Memory House. Now The Loft is finished and released and the 3rd book in that series ??? (title and cover reveal coming soon) will be out by the end of this year. Whew!

Since the holiday season is just around the corner we’re going to get a little fancy with this month’s recipes. I’m sure you’ll be a big hit if you serve this one at your next gathering.
3 tablespoons butter, divided
1 large red bell pepper, finely chopped
1/2 medium onion, finely chopped
1 cup saltine cracker crumbs (finely crushed)
1/2 cup mayonnaise
1 large egg, lightly beaten
2 teaspoons Old Bay seasoning
2 teaspoons Worcestershire sauce
3/4 teaspoon dry mustard
1/4 teaspoon hot sauce
1 pound fresh lump crab meat, drained and picked
1 tablespoon vegetable oil

Melt 2 Tbsp. butter in a large skillet add bell pepper and onion, and sauté 10 minutes or until tender.
Remove from heat; stir in cracker crumbs and next 6 ingredients.
Gently stir in crab meat.
Shape mixture into 8 patties; cover and chill at least 1 hour or up to 24 hours.
Melt 1/2 Tbsp. butter with 1/2 Tbsp. oil in a large skillet over medium-high heat.
Cook 4 crab cakes 4 to 5 minutes on each side or until golden.
Drain on paper towels.
Serve with Lemon Rémoulade; garnish, if desired.

2 cups mayonnaise
1/4 cup Creole mustard
2 garlic cloves, pressed
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 teaspoons paprika
3/4 teaspoon ground red pepper

Whisk together all ingredients until blended.
Cover and chill 30 minutes or up to 3 days.