"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Crab cakes with remoulade sauce Recipe

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This recipe for Crab cakes with remoulade sauce, by , is from The Natale Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

jacquelyn frasca
Added: Thursday, August 16, 2007


1egg, beaten
2 slices of crumbled bread or regular breadcrumbs
1tbsp seafood seasoning
1tsp Worchestershire sauce
1tbsp mayo
1/2tsp baking powder
1lb fresh crabmeat
finely minced red bell pepper, onion or celery if desired

combine egg, breadcrumbs, seafood seasoning, worcestershire sauce, mayo & baking powder in a large bowl. Stir in crabmeat. Mix well; shape mixture into 8 1/2 inch think patties. Fry in oil.

Remoulade sauce:
1c French dressing
1c any type creole or spicy mustard
2tbsp paprika
1tbsp horseradish
1tbsp gratede or minced onion
1tsp worcestershire sauce
1/2tsp celery salt
juice of one lemon

combine ingredients. Blend thoroughly. Chill until ready to serve.

Personal Notes:
Personal Notes:
This recipe is not hard but very impressive to people you serve it too!




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