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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Monica Loft


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

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

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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