American Style Classic Crab Cakes with Old Bay Remoulade

Instructions

1. 1

   Finely chop the celery and red bell pepper.

2. 2

   In a large bowl, gently combine the king crab meat, chopped celery, and red bell pepper.

3. 3

   Crush the saltine crackers into fine crumbs and add them to the bowl.

4. 4

   In a separate small bowl, whisk together the eggs, 50g of mayonnaise, Dijon mustard, 5g of Old Bay seasoning, and 15ml of lemon juice.

5. 5

   Pour the wet mixture over the crab mixture and gently fold until just combined. Do not overmix to keep the crab cakes tender.

6. 6

   Shape the mixture into 8 equal-sized patties and place them on a tray. Cover and refrigerate for at least 30 minutes to help them set.

7. 7

   While the crab cakes chill, prepare the Old Bay remoulade by mixing the remaining 50g of mayonnaise, 5g of Old Bay seasoning, and 15ml of lemon juice in a small bowl. Set aside.

8. 8

   Heat the vegetable oil in a large skillet over medium heat.

9. 9

   Once the oil is hot, carefully add the crab cakes to the skillet. Cook for 3-4 minutes per side, or until golden brown and heated through.

10. 10

    Remove the crab cakes from the skillet and drain briefly on paper towels.

11. 11

    Serve the crab cakes warm with the Old Bay remoulade on the side and lemon wedges if desired.