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Crab Cakes with Remoulade Recipe

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This recipe for Crab Cakes with Remoulade, by , is from The Loft Family Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Monica Loft

Category:
Category:

Ingredients:  
Ingredients:  
Crab Cakes:
1 egg
juice of 1 lemon
1 cup mayonnaise
1 tsp old bay seasoning
1 Tbsp chopped parsley
1 tsp salt
1/4 tsp. pepper
1 lb crab meat
2 cups panko, divided
1/2 cup butter,clarified

Remoulade:
1 cup mayonnaise
juice of 1 lime
2 Tbsp heavy cream
1 Tbsp Emerilís Essence
1 minced jalapeno
2 Tbsp horseradish
1 clove garlic, minced
1 Tbsp minced capers
1 Tbsp each, minced parsley, dill weed and chives

Directions:
Directions:
Mix all ingredients for the Remoulade and let stand for 1 hour. In the meantime start your crab cakes. Beat the egg, lemon juice, mayonnaise, seasoning, parsley, salt and pepper until smooth. Gently fold in the crab, then 1 1/2 cups panko; do not break up crab. Refrigerate 20 minutes.

Form into 8 cakes, then coat with the remaining 1/2 cup panko.

Brown the crab cakes in the butter in a skillet over medium-low heat until golden, 2 or 3 minutes per side.

 

 

 

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