Friday Night Feast


Crab cakes with a spicy remoulade

(Makes 6 medium sized cakes)

Friday night and I am in the mood for something a bit indulgent. Having spent the past 10 years in Boston, I am very partial to seafood. After a little deliberation, crab cakes it is! This is a recipe open to interpretation. If you like red pepper or celery in your crab cakes, feel free. If you want to swap out the Essence of Emeril with Old Bay, do it up. Just make sure you have a glass of champagne or two….or three. This is a vital step. OR, you could just have the champagne and tell people you made crab cakes. It all works. Wink. 


Crab cakes-

8oz of jumbo lump crab

8oz of back fin crab

1 cup of panko

1/4 cup of mayonnaise 

2 tablespoons of dijon mustard

1 tablespoon of worcestershire sauce

 5 tablespoons of chives

1/2 tablespoon of Essence of Emeril seasoning

1/2 tablespoon of hot sauce (I prefer Cholula)

1 egg

Spicy remoulade-

1/4 cup of mayonnaise

2 tablespoons sriracha 

1/2 lemon, juiced. 


Crab cakes-

Place half of the panko on a large plate

In a large mixing bowl, pick over the crab to make sure there are no shells. Then, add the mayo, mustard, hot sauce, worcestershire, chives, Essence of Emeril, and remaining panko. Try the mixture and add salt and pepper to taste. Add the egg to the mixture and incorporate. 

Make 6 equal sized cakes out of the mixture. Coat each cake with panko. Place the cakes on a baking sheet and place in the refrigerator for about an hour. 

In a large skillet, heat 3 tablespoons of olive oil over a medium flame. When the oil is hot cook the cakes for 2-3 minutes a side or until golden brown. 

Spicy remoulade-

Whisk the mayonnaise, sriracha, and lemon juice until smooth.

Plate the crab cakes and drizzle with remoulade. I chose to serve this with sliced tomatoes, generously seasoned with salt and pepper, and a little basil from my garden. It is a weird time in life when you find yourself saying things like “my garden” without a hint of sarcasm. Anyway, a light salad with a lemon vinaigrette would also be delicious. If you are feeling really scandalous, serve these with Old Bay sprinkled french fries.