Red Relish Spread
- 1 cup mayonnaise
- 1 teaspoon country mustard or stone ground Dijon
- 1 tablespoon finely minced sweet onion
- 2 tablespoons red hamburger relish (sold in most supermarkets)
- 1 tablespoon lemon juice
- 1 tablespoon finely minced fresh parsley
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup celery, finely diced
- ¼ cup sweet onion, finely minced
- ¼ cup fresh parsley, finely minced
- 1 tablespoon Dijon mustard
- 1/3 cup mayonnaise
- 2 teaspoons Worcestershire sauce
- 4 whole eggs beaten
- 1/8 teaspoon cayenne powder or more if you like it hotter
- ½ teaspoon kosher salt
- 2 teaspoons Old Bay seasoning (you knew this was going to be in here)
- 1 cup saltines crushed
- 1 pound pasteurized lump crab meat drained
- 1 pound pasteurized jumbo lump or petite jumbo lump crab meat, drained
- Oil for frying (enough for 1/2-inch of oil in your skillet)
- To make the red relish spread, mix all ingredients in a small bowl and refrigerate.
- To make crab cakes, in a medium to large bowl, mix celery, onion, parsley, mustard, mayonnaise, Worcestershire sauce, eggs, cayenne, salt and Old Bay. Mix to combine.
- Add cracker crumbs and both crab types and gently fold to combine.
- Using an ice cream scoop or a half cup measure, scoop out 12 cakes onto a parchment or foil lined sheet tray. Then roll each and flatten into a 3 ½ inch round thick disc.
- Place back on the tray and refrigerate for at least 30 minutes to set.
- When ready to cook, heat oil in large skillet to 350 degrees F.
- With two spatulas, gently slide each one into the hot oil, cooking in two batches, six per batch.
- Cook for about four minutes to brown. Lift one up at three minutes to check underside for color.
- Using two spatulas again, gently, flip onto the waiting second spatula and slip back into the hot fat. Do it this way so they do not splatter oil when turned.
- Remove to paper towels and once the oil is back up to temperature, cook the second batch.
- Serve with the prepared sauce.
Keywords: Crab Cakes, seafood