Crab Cakes + Remoulade Sauce


Crab Cakes
2 large eggs
2-1/2 tablespoons mayonnaise, best quality such as Hellmann’s or Duke’s
1-1/2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 cup finely diced celery, from one stalk
2 tablespoons finely chopped fresh parsley
1 container of lump crab meat (private selection)
2 containers of claw crab meat (private selection)
1/2 cup panko Vegetable or canola oil, for cooking

Remoulade Sauce
1 1/4 cups mayonnaise
1/4 cup honey Dijon mustard
1 tbsp Paprika
1-2 teaspoons Creole seasoning
2 teaspoons prepared horseradish
1 teaspoon pickle juice (sweet)
1 teaspoon hot sauce
1 teaspoon minced garlic

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