Crab Cakes With Remoulade Sauce

READY IN: 1hr 25mins
SERVES: 7
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Crab Cakes:
  • Combine mayo, green onions, red bell pepper, green bell pepper, egg, parsley, Old Bay Seasoning, bread crumbs, and mustard. Mix together all the ingredients.
  • Carefully fold in the crab. Do not over stir.
  • Place in refrigerator for about an hour.
  • Heat oil in skillet on medium high heat.
  • Roll about 2 tablespoons of crab mixture into a ball and flatten.
  • Fill a shallow bowl with the Panko breadcrumbs. Cover each crab cake with the Panko. (optional).
  • Saute the crab cakes for about 1 1/2 - 3 minutes per side.
  • Drain crab cakes on paper towel.
  • Remoulade Sauce:
  • Mix all the ingredients, except salt and pepper.
  • Add salt and pepper later according to taste.
  • Put the sauce in a bowl, cover, and refrigerate for about 1 hour.
  • Serve cold with crab cakes.
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