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CRAB CAKES WITH LEMON REMOULADE Recipe

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This recipe for CRAB CAKES WITH LEMON REMOULADE is from The Lackner Family Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbs. butter, divided
1 large rd bell pepper, finely chopped
½ medium onion, finely chopped
1 cup saltine cracker crumbs, (finely crushed)
½ cup mayonnaise
1 large egg, lightly beaten
2 tsp. Old Bay seasoning
2 tsp. Worcestershire sauce
¾ tsp. Dry mustard
¼ tsp. Hot sauce
1 lb. fresh lump crabmeat, drained and picked
1 Tbs. vegetable oil
LEMON REMOULADE:
2 cups mayonnaise
¼ cup Creole mustard
2 garlic cloves, pressed
2 Tbs. chopped fresh
Parsley
1 Tbs. fresh lemon juice
2 tsp. Paprika
¾ tsp. Ground red pepper
Directions:
Directions:
1. Melt 2 Tbs. butter in a large non-stick skillet over medium heat; add bell pepper and onion, sauté 10 minutes or until tender. Remove from heat; stir in cracker crumbs and next 6 ingredients. Gently stir in crabmeat. Shape mixture into 8 pattens; cover and chill at least 1 hour or up to 24 hours.

2. Melt ½ Tbs. butter with ½ Tbs. oil in a large skillet over medium-high heat. Cook 4 crab cakes 4-5 minutes on each side or until golden. Drain on paper towels. Repeat procedure with remaining ½ Tbs. butter, ½ Tbs. oil, and crab cakes. Serve with Lemon Remoulade; garnish, if desired.
TIP: Handle the crabmeat as little as possible in order to keep the succulent lumps intact.

LEMON REMOULADE:
1. Whisk together all ingredients until blended. Cover and chill 30 minutes or up to3 days.
Number Of Servings:
Number Of Servings:
4

 

 

 

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