How to throw a birthday bash like art gallery owner Arnika Dawkins

Crab cakes with remoulade

Crab cakes
Crab cakes are easy to serve.

Photograph by Rafterman

Crab cakes with remoulade
Serves 8

Crab cakes
1 pound lump crab meat
½ cup crushed Saltine crackers
3 eggs, lightly whisked
½ cup mayonnaise
1 teaspoon Old Bay seasoning
½ teaspoon pepper
½ teaspoon salt
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon paprika
1 cup vegetable oil

In a large bowl, combine all the ingredients except for the oil. Form the crab mixture into eight small cakes about 2-3 inches in diameter.

Heat 2 tablespoons oil in a large nonstick skillet over medium. Fry two crab cakes until golden brown, about five minutes on each side. Wipe out skillet and repeat, working in batches, with remaining oil and crab cakes. Transfer to a warm oven until ready to serve.

1¼ cups mayonnaise
¼ cup Dijon mustard
1 tablespoon sweet paprika
1-2 teaspoons Cajun or Creole seasoning
2 teaspoons prepared horseradish
1 teaspoon pickle juice (dill or sweet, your preference)
1 teaspoon Tabasco sauce
1 large clove garlic, minced and smashed into a paste

Combine all ingredients and serve. Can be made a day ahead and stored in an airtight container in the refrigerator.