Yep! Crab Cakes with House Remoulade

by Molly Cashman
Yep! Crab Cakes with House Remoulade
A big thanks for our friend Morgan with Homemade by Morgan for whipping up the recipe for these gorgeous Yep! Crab Cakes with a House Remoulade. They are filled with lump crab meat and bring the right amount of flavor to accentuate the star ingredient: the CRAB!  The house remoulade adds a great bright flavor to add an extra punch to this simple and clean dish!
Yep! Shake Original Crab Cakes

 

Serves: 4-6

INGREDIENTS:

Crab Cakes

  • 1 TBSP of Yep! Shake Original Seasoning
  • 8 oz Jumbo Lump Crab Meat
  • 1 TSP Worcestershire
  • 2 TBSP Freshly Chopped Parsley (Italian or Curly)
  • 1 TBSP Dijon Mustard (Whole Grain or Original)
  • 2 TBSP Freshly squeezed Lemon Juice
  • 12 Saltine Crackers
  • 2 TBSP Crushed Pretzels (if you have them, not essential)
  • 1 Egg
  • 3 TBSP Melted Butter
  • 1 TSP Freshly Chopped Herbs (Whatever you have on hand!)
  • Pinch of Sea Salt and Freshly Ground Black Pepper

House Remoulade

  • 1 TSP Yep! Shake Original Seasoning or more to taste!
  • 1/2 Cup Mayo
  • 1 TSP Dijon Mustard
  • Squeeze of Fresh Lemon
  • Dash of Worcestershire
  • Add a dash of Cayenne if you prefer Extra Heat!
  • Add a dash of Smoked Paprika if you crave that deeper smoky flavor!

HOW TO MAKE THE MAGIC HAPPEN:

 - Combine: Yep! Shake Original, Egg, Parsley, Mayo, Dijon, Worcestershire, squeeze of lemon - whisk together.

 - Crush crackers (and pretzels if you have) finely and add to mixture. Add lump crab meat and combine very gently as not to break up the lumps! I like to add some red pepper flakes if you like a little spice - but not necessary. Refrigerate this mixture for at least an hour.

 - Preheat the oven to 375F.

 - This mixture will make six smaller crab cakes (perfect appetizer for a 6-person dinner party!) or four larger crab cakes (2 each over a bed of arugula for dinner date-night option). Rub the baking tray with butter, then portion out crab cakes on the baking tray accordingly. Bake crab cakes for about 7 minutes and keep a close eye, they cook faster than you'd think!

 - While they're cooking, melt butter and add some freshly chopped herbs to it.  Mix all ingredients together for your remoulade. When you take the cakes out, brush them immediately with the warm butter.

 - Serve with House Remoulade and a lemon wedge! Enjoy!


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