Ultimate Crab Cakes With a Simple Remoulade Sauce

I used this in a basic crab cake recipe to get rid of some left over veggies, It came out with a good twist to traditional crab cakes

• Ready In: 35 mins
• Serves: 4
• Yields: 8 patties

Ingredients

• crab cake

• 1⁄2 lb lump crabmeat
• 1⁄2 cup  small  red pepper, finely chopped
• 1⁄2 cup red onion, finely chopped
• 2  tablespoons olive oil
• 1 -2  teaspoon  Old Bay Seasoning
• 1  teaspoon  hot pepper sauce
• 1⁄4 cup parsley
• 2  eggs
• 1  cup  Italian seasoned breadcrumbs (add more to get a good texture and hold if needed)
•  salt and pepper (to season)
• 1⁄4 cup olive oil
• 2  tablespoons butter

• remoulade sauce

• 1  tablespoon Dijon mustard
• 1  cup catsup
• 1 -2  tablespoon  grated horseradish
•  mayonnaise

Directions

1. Crab cakes:
2. Heat olive oil in pan and add peppers, onions, hot pepper sauce, old bay and parsley. Cook until veggies are tender.
3. Break up lump crab meat and check for shells and remove.
4. Add veggie mixture, crab, eggs and bread crumb and mix well. Mixture should just stick together and not be too wet, you can add more bread crumbs a little at a time.
5. Refrigerate for a 1/2 hour, shape into patty's and heat butter and olive oil over medium high heat. Cook 4 to 5 minutes on each side until golden brown.
6. Remoulade sauce
7. Mix all ingredients together and chill until ready to serve.