From the Sea to your table

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Crispy Crab Cakes with Spicy Remoulade

 

crabcakes.jpg

 

Yield: About 16 crab cakes
Spicy Remoulade Sauce:
1/2 cup mayonnaise
1 tablespoon lemon juice
2 teaspoons capers, chopped
1 teaspoon coarse-ground mustard
1/4 teaspoon hot sauce
Crab Cakes:
8 ounces lump crabmeat, drained and flaked
1 cup finely chopped red bell pepper
1 large egg
1 tablespoon grated horseradish
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup cracker crumbs
2 tablespoons vegetable oil

Combine all ingredients for Spicy Remoulade Sauce into large bowl. Set aside.
In large bowl, combine crabmeat, red bell pepper, egg, horseradish, lemon juice, salt and pepper. Fold in 1/4 cup of cracker crumbs. Form crab mixture into 2-inch cakes, about 1/2 inch thick. Dredge cakes in remaining cracker crumbs. Heat 2 tablespoons oil in nonstick skillet over medium heat. Cook crab cakes until golden, about 2 minutes per side. Serve with Spicy Remoulade Sauce.

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