Crab cakes with Remoulade

Ingredients

• Crab cakes:
• 1 lb jumbo lump blue crab meat
• 2 tbsp mayonnaise
• 1 oz heavy cream
• 6 slices white bread, trimmed of crusts and finely diced
• 1 egg
• 3 tbsp old bay seasoning
• 1 tsp parsley
• 1 tsp worcestershire sauce
• tabasco to taste
• 1 tsp fresh lemon juice
• clarified butter
• Remoulade:
• 1/2 cup sour cream
• 1/4 cup creole mustard
• 1 tsp tabasco
• 1 tsp worcestershire sauce
• 1 tbsp fresh lemon juice
• 3 scallions finely diced
• 1 tsp garlic powder

Directions

1. t oven to 350.

2. Mix all ingredients except crabmeat and butter, then gently fold in crabmeat, taking care not to break it up.

3. rm mixture into small cakes about 6.

4. Saute in clarified butter until golden brown on both sides, then transfer onto baking sheet and bake for about 6 min until heated through.

5. Serve with remoulade.

Email to a friend | Print this recipe | Back