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Crab Cakes with Remoulade Sauce Recipe

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This recipe for Crab Cakes with Remoulade Sauce is from Our Family Cookbook, 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:  
1 egg
1/4 C mayonnaise
1 Tbs fresh parsley, chopped or 2 tsp dried
2 tsp dijon mustard
2 tsp worcestershire sauce
1 to 1 1/2 tsp Old Bay seasoning
1 tsp fresh lemon juice
1/8 tsp sage
1 pound fresh lump crab meat
2/3 C saltine cracker crumbs (about 14 crackers)
2 Tbs butter, melted

Remoulade:
2/3 C mayonnaise
1 Tbs dijon mustard
1 Tbs lemon juice
1 Tbs chopped chives
1 tsp worcestershire sauce
1 tsp lemon zest
1/2 tsp smoked paprika
1/8 tsp cayenne pepper
salt and pepper to taste
Directions:
Directions:
Preheat oven to 450º

In large bowl, whisk together egg, mayonnaise, dijon mustard, worcestershire sauce, Old Bay seasoning, lemon juice, and salt. Place crab meat on top followed by cracker crumbs. Gently fold together. Cover and refrigerate at least 30 minutes.

Using 1/2 cup scoop, portion crab mixture into 6 mounds on baking sheet. Don't flatten. Brush with melted butter.

Bake 12-14 minutes or until lightly browned around edges and on top.

Combine all ingredients for remoulade in bowl and serve over crab cakes.
Number Of Servings:
Number Of Servings:
Serves 6

 

 

 

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