Crab Cakes With Homemade Remoulade Sauce
Make the Crab Cakes: Add 3/4 cup crushed ritz crackers (60g) + 1 large lightly beaten egg + 1/2 cup mayonnaise (113g) + 2 tsp dijon mustard
1 tsp worchestershire sauce + 1 tsp Old Bay seasoning + 2 tbsp fresh parsley. Mix together.
Add 1 lb lump crab meat (453g). Carefully pick through the crab meat & remove any shelf fragments. Lightly seasoned w/ salt & pepper. Stir to mix in.
2 tbsp scoop & shape the mixture into 20 mini crab cakes. Refrigerate for at least an hour.
Add oil to a non-stick skillet. Fry the crab cakes in the skillet.
Flip once when desired browness. Cook until golden brown on both sides. 2-3 minutes per side. Remove from heat. Set aside.
Make the Remoulade: Add 1/3 cup mayo + 1 tsp whole grain mustard + 2 tsp dijon mustard + 1 tsp catsup + 1/2 tsp Worcestershire sauce
1 tbsp sweet pickle relish + 1 tbsp chopped capers + 1/4 tsp Old Bay + 1 tbsp lemon juice.
Mix well. Transfer to a dip bowl. Ready to serve with the crabcakes.
Serve w/ lemon slices & a dab of remoulade on top or on side. Want this recipe. Grab @
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