CRAB CAKES WITH LOUIS SAUCE from Regina’s Family Kitchen, Mobile AL
These crab cakes are a delectable splurge for serving at home. Top with a generous dollop of creamy Louis sauce and serve them as an appetizer or as part of the main course.
1 pound jumbo lump crab meat
4 slices white bread
3 tablespoons mayonnaise
3 teaspoons mustard
2 eggs, divided
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
about 1/2 cup flour
2 tablespoons water
about 1/2 cup cracker meal
Creole seasoning to taste
Louis sauce (see below)
1. Put crabmeat in a mixing bowl. Place bread slices on top.
2. In a separate bowl, combine the mayonnaise, mustard, 1 egg, Worcestershire, salt and pepper, stirring to mix well. Pour this over the bread and crab and let soak for several minutes. Mix together with hands to combine. Form into “patty cakes.”
3. Put a little pile of flour on one plate. Whisk together the remaining egg with water to make an egg wash. Mix cracker meal and a sprinkle or so of Creole seasoning on another plate. Lightly dredge each cake in flour, then in egg wash, then in seasoned cracker meal.
4. Heat 1/4 inch of vegetable oil in a pan over high heat (you want hot oil). Add crab cakes to pan and sauté for 4 – 5 minutes or until golden brown. Flip cakes over and cook an additional 4 – 5 minutes. Drain on paper towels. Serve warm, topped with Louis sauce. Makes 6 – 8.
1/2 cup heavy cream
1 cup mayonnaise
1/4 cup chili sauce
2 tablespoons grated onion
2 tablespoons finely chopped fresh parsley
dash of cayenne pepper
1. Whip heavy cream. Gently fold in remaining ingredients.
2. Cover and refrigerate until ready to serve. Makes about 2 cups.