1 pound Lump crabmeat
3 large egg yolks
4 Tablespoons mayonnaise
2 teaspoons dry prepared mustard
1 teaspoon Old Bay Seasoning
1/2 teaspoon celery salt
Zest and juice of 1 lime
2 Tablespoons finely minced fresh cilantro
2 Tablespoons finely minced chives
2 teaspoons finely minced shallot
1 cup fresh bread crumbs
Pinch of cayenne pepper
Salt and pepper to taste
4 Tablespoons unsalted butter
2 teaspoons olive oil
Spicy Remoulade Sauce:
1/4 cup cucumber, small dice
2 Tablespoons yellow bell pepper, small dice
1 Tablespoon scallions (chopped)
1 Tablespoon chopped parsley
1/4 cup mayonnaise
Stonewall Kitchen Tequila Lime Cocktail Sauce 1/4-1/2 teaspoon cayenne pepper
In a large mixing bowl, combine the egg yolks, mayonnaise, dry mustard, Old Bay Seasoning, celery salt, lime zest, cilantro, chives and shallots.
Whisk well. Add the crab meat and bread crumbs. Add a pinch of cayenne.
With a spatula, gently fold the crab and crumbs into the mixture.
Sprinkle the mixture with about 1 Tablespoon of the lime juice. Gently combine.
Season with salt and pepper.
Sauté a small amount of crab mixture to taste for seasoning and adjust accordingly.
Form into 8 crab cakes.
Refrigerate for a few hours before cooking.
When ready to cook, heat a sauté pan over medium-high heat and add 2 Tablespoons of unsalted butter and 1 teaspoon of olive oil.
When the foam has subsided, add half of the crab cakes and sauté on each side until crisp and brown.
Remove the cakes to a paper towel lined platter and place in a low oven until ready to serve.
Repeat steps with remaining butter, olive oil and crabcake mixture.
Combine all remoulade sauce ingredients and serve with crab cakes.