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

Crab Cakes

Make this Crab CakesĀ recipe usingĀ St. Elmo Steak House Seasoning and 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

RECIPE
1. In a large bowl, combine jumbo lump crab, 1 tbsp.
St. Elmo Seasoning, celery, carrots and Remoulade.
Shape into 4 patties.
2. In a large skillet, heat 1 oz. olive oil. Carefully place
crab cakes in hot skillet and cook for 4 minutes on
each side or until golden brown.
3. In a large skillet, sautƩ corn, onion and bell peppers.
Season with 1 tbsp. St. Elmo Seasoning.
4. Plate sautƩed vegetables then crab cakes and
top with Remoulade.

*Created by Harry & Izzyā€™sĀ DowntownĀ Executive Chef, Jeff Stoller.

Ā 

Crab Cakes

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

Author
Andrea Richter
Prep Time
20 minutes
Cook Time
20 minutes
Servings
4
Category

Dinner

Cuisine

Seafood

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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