Golden-brown crab cakes topped with remoulade sauce and served over sautƩed vegetables on a white plate.

Crab Cakes

Crab Cakes

Crab Cakes

Andrea Richter

Servings

4

Prep Time

20 minutes

Cook Time

20 minutes

Cuisine

Seafood

Category

Dinner

Make thisĀ Crab CakesĀ recipe usingĀ St. Elmo Steak House SeasoningĀ andĀ RemouladeĀ sauce.

Ingredients

  • 1 lb. jumbo lump crab

  • 2 tbsp. St. Elmo Seasoning

  • 1 c. St. Elmo Remoulade

  • 1 c. sweet corn

  • Ā½ c. red bell pepper, diced

  • Ā½ c. green bell pepper, diced

  • Ā½ c. red onion, diced

  • Ā½ c. celery, diced

  • Ā½ c. carrots, diced

  • 2 oz. olive oil

Directions

  1. 1. In a large bowl, combine jumbo lump crab, 1 tbsp.

  2. St. Elmo Seasoning, celery, carrots and Remoulade.

  3. Shape into 4 patties.

  4. 2. In a large skillet, heat 1 oz. olive oil. Carefully place

  5. crab cakes in hot skillet and cook for 4 minutes on

  6. each side or until golden brown.

  7. 3. In a large skillet, sautƩ corn, onion and bell peppers.

  8. Season with 1 tbsp. St. Elmo Seasoning.

  9. 4. Plate sautƩed vegetables then crab cakes and

  10. top with Remoulade.
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