CRAB CAKES

CRAB CAKES

Ingredients 

RÉMOULADE

  • ¼ cup mayonnaise
  • 1 teaspoon capers, washed & drained
  • ½ tablespoon sweet pickles, minced
  • ½ tablespoon red onion, finely diced
  • Salt & pepper, to taste

CRAB CAKES

  • 1 large egg, beaten
  • 1¼ tablespoons mayonnaise
  • ¾ teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • ¼ teaspoon salt
  • A pinch white pepper
  • ¼ cup celery, finely diced
  • ¼ cup red bell pepper, finely diced
  • 2 tablespoons fresh parsley, finely chopped
  • ½ pound lump crab meat
  • 1/3 cup panko breadcrumbs Nonstick cooking spray

Instructions

  1. MIX together rémoulade ingredients until everything is well incorporated. Set aside.
  2. WHISK together the egg, mayonnaise, mustard, Worcestershire, Old Bay, salt, white pepper, cayenne pepper, celery, bell pepper, and parsley.
  3. GENTLY FLAKE the crab meat into the egg mixture and fold together until well mixed.
  4. SPRINKLE the breadcrumbs over the crab mixture and fold gently until breadcrumbs are well incorporated.
  5. FORM the crab mixture into 4 cake patties and chill in the fridge for 30 minutes.
  6. Preheat
  7. Spray the crab cakes with cooking spray and lay them gently
  8. COOK the crab cakes at 400°F (200°C) for 8 minutes until golden brown.
  9. SERVE with the rémoulade.
Snack