Things You'll Need:
- ¾ cup mayonnaise 1 tbsp. Dijon mustard 1 tbsp. pickle relish 1 tsp. anchovy paste Small bowl 2 tbsp. fresh parsley 1 tbsp. capers 1½ tsp. dried tarragon Plastic wrap 1 cup fresh bread crumbs 1 lb. flaked crab meat ¼ cup minced scallions 1 tsp. Worcestershire sauce 1 egg, beaten ¼ tsp. kosher salt ¼ tsp. ground black pepper 1 tsp. mustard powder Large bowl Wax paper ½ cup dry bread crumbs 3 tbsp. olive oil Large skillet
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Step 1
Combine ½ cup of mayonnaise, the Dijon mustard, relish and anchovy paste in a small bowl. Chop 2 tbsp. of fresh parsley and 1 tbsp. of capers, and then add them to the bowl and mix well.
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Step 2
Add the dried tarragon and stir. Cover the bowl tightly with plastic wrap, and chill in the refrigerator for 20 to 24 hours. The longer the sauce is allowed to chill, the more flavorful it will become.
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Step 3
Combine the fresh bread crumbs, crab meat, scallions, 3 tbsp. mayonnaise, Worcestershire sauce, egg, salt, pepper and mustard in a large bowl. Stir all of the ingredients together, and spread a piece of wax paper out beside the bowl.
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Step 4
Cover the wax paper with the dry bread crumbs, and form the crab mixture into eight crab cakes, about 3 inches in diameter. Coat both sides of each of the cakes with the dried bread crumbs.
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Step 5
Heat the oil in a large skillet over high heat. Place four of the crab cakes onto the skillet and fry them for 4 to 5 minutes per side, or until golden brown. Fry the remaining four crab cakes, and serve hot with the remoulade sauce poured over the top.
