Crab Cakes with Arugula Salad

Inspired by a Southern classic.

Inspired by the classic Southern film Steel Magnolias, these crab cakes paired with arugula salad dressed in a rémoulade sauce are just as tart and tangy as Ouiser’s wit. For the full film-inspired menu, pick up a copy of our Decorating issue

Crab Cakes with Arugula Salad
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  1. 16 ounces lump crabmeat
  2. 8 tablespoons butter, melted
  3. 3⁄4 cup panko (Japanese bread crumbs)
  4. 1⁄4 cup chopped green onion
  5. 2 tablespoons lemon zest
  6. 1⁄4 teaspoon salt
  7. 1⁄4 teaspoon pepper
  8. 2 to 3 tablespoons vegetable oil
  9. Arugula and Red Bell Pepper Salad (recipe follows)
  10. Rémoulade Sauce (recipe follows)
  1. Line a baking sheet with wax paper or plastic wrap.
  2. Remove any shell fragments from crab- meat. Place crab in a large bowl. Add melted butter, panko, green onion, lemon zest, salt, and pepper. Using your fingers, work crab mixture gently to combine. Divide into 12 equal portions, and firmly press into patties. Place on prepared baking sheet in a single layer. Cover loosely with plastic wrap. Refrigerate for at least 3 hours and up to overnight.
  3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Place
 4 to 6 crab cakes in skillet, being careful not to crowd pan. Cook for 2 minutes; flip, and cook 2 to 3 minutes more or until golden brown. Repeat with remaining oil and crab cakes.
  4. Serve crab cakes over Arugula and Red Bell Pepper Salad. Drizzle with Rémoulade Sauce before serving.
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Arugula and Red Bell Pepper Salad
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  1. 1 (5-ounce) package arugula
  2. 1 cup sliced celery
  3. 1 red bell pepper, cored and thinly sliced
  4. 1⁄4 cup olive oil
  5. 3 tablespoons lemon juice
  6. 1⁄2 teaspoon salt
  7. 1⁄2 teaspoon black pepper
  1. In a large bowl, combine arugula, celery, and red bell pepper. Drizzle olive oil and lemon juice over arugula mixture. Sprinkle with salt and pepper, tossing gently to coat.
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Rémoulade Sauce
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  1. 2 cloves garlic, chopped
  2. 2 stalks green onions, chopped
  3. 1⁄2 cup loosely packed parsley leaves
  4. 3⁄4 cup mayonnaise
  5. 1⁄4 cup ketchup
  6. 1⁄4 cup Creole mustard
  7. 1⁄4 cup lemon juice
  8. 2 tablespoons Worcesterhire sauce
  9. 1 teaspoon hot sauce
  10. 2 teaspoons Cajun seasoning
  11. 1 teaspoon seasoned salt
  1. In the work bowl of a food processor, place garlic, green onion, and parsley. Pulse until finely chopped. Add mayon- naise, ketchup, mustard, lemon juice, Worcestershire sauce, hot sauce, Cajun seasoning, and seasoned salt. Pulse until combined.
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