Louisiana Lump Crab Cakes with Hot Honey Remoulade (Print Version)

Sweet lump crab cakes with a crisp golden crust, Creole seasoning, and a creamy hot honey remoulade.

# Ingredients:

For the hot honey remoulade

01 - 3/4 cup (170 g) mayonnaise
02 - 2 tablespoons hot honey
03 - 1 tablespoon Creole mustard
04 - 1 tablespoon fresh lemon juice
05 - 1 tablespoon finely chopped capers or dill pickle
06 - 2 teaspoons prepared horseradish
07 - 1 teaspoon Worcestershire sauce
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon Louisiana-style hot sauce, plus more to taste

For the crab cakes

10 - 1 tablespoon unsalted butter
11 - 1/3 cup (45 g) finely diced yellow onion
12 - 1/3 cup (35 g) finely diced celery
13 - 1/3 cup (45 g) finely diced green bell pepper
14 - 1 garlic clove, minced
15 - 1 large egg, lightly beaten
16 - 1/4 cup (55 g) mayonnaise
17 - 1 tablespoon Creole mustard
18 - 1 teaspoon Worcestershire sauce
19 - 1 teaspoon fresh lemon juice
20 - 1 teaspoon Creole seasoning
21 - 1/8 teaspoon cayenne pepper
22 - 1 lb (450 g) lump crab meat, picked over for shell
23 - 2 tablespoons finely sliced scallions
24 - 2 tablespoons chopped fresh parsley
25 - 3/4 cup (45 g) panko breadcrumbs, divided, plus more if needed
26 - 3 tablespoons neutral oil, for frying
27 - Lemon wedges, for serving

# Instructions:

01 - Stir the mayonnaise, hot honey, Creole mustard, lemon juice, capers, horseradish, Worcestershire, smoked paprika, and hot sauce in a bowl. Cover and refrigerate while you make the crab cakes.
02 - Melt the butter in a skillet over medium heat. Add onion, celery, bell pepper, and garlic. Cook for 4-5 minutes until softened but not browned, then cool for 10 minutes.
03 - In a large bowl, whisk the egg, mayonnaise, Creole mustard, Worcestershire, lemon juice, Creole seasoning, and cayenne until smooth.
04 - Add the crab, scallions, parsley, cooled vegetables, and 1/2 cup panko. Fold gently until the mixture just holds together. Add a little more panko only if it feels too loose.
05 - Form into 8 patties, about 3 inches wide. Press lightly into the remaining panko, set on a tray, and chill for at least 30 minutes.
06 - Heat the oil in a large nonstick or cast-iron skillet over medium heat. Cook the crab cakes for 3-4 minutes per side until golden brown and heated through.
07 - Serve hot with hot honey remoulade, lemon wedges, and extra scallions or parsley.

# Notes:

01 - Chilling the formed patties helps prevent breakage.
02 - Use fresh refrigerated lump crab for the best texture.
03 - Makes 8 crab cakes, enough for 4 main servings or 8 appetizer servings.

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