Lump Crab Cakes w/ Homemade Remoulade Sauce

These crab cakes are a perfect, minimal filling and maximum crustacean, can be served with a side salad or french fries. The prep time is only about 10-12 minutes and cook time is only about 7-9!!! The remoulade sauce is the perfect complement!

 

 

What you will need:

1 can of premium LUMP crab meat (most cans are 16 ounces)
onion
1/3 cup of red bell peppers
1/3 cup of green peppers
2 tablespoons of chopped parsley
1 teaspoon of salt
1 teaspoon of pepper
1 1/2 teaspoon of Old Bay seasoning
1 teaspoon of paprika
1 egg, beaten
1/4 cup of panko bread crumbs
3 tablespoons of spicy mustard
1 tablespoon of lime juice
1 tablespoon of Worcestershire
2 tablespoons of unsalted butter

1. Mix all ingredients lightly. Try not to break the crabmeat up too much. Lightly fold the ingredients together. Form “cakes”, size according to preference.

2. Heat 2 tablespoons of butter in a skillet, cook crab cakes for 4 minutes on each side.

Remoulade Sauce

1/2 cup of mayonnaise
4 tablespoons of whole grain or horseradish mustard
2 teaspoons of tabasco sauce
Salt and Pepper
1 teaspoon of lemon juice
1 scallion minced

Mix well. Chill for about an hour.