Crab Cakes
 
1 lb                  Crab Meat
3 Tbsps            Bread Crumbs
2 Tbsps            Mayonnaise
1                      Egg
2 tsps              Parsley Flakes
½ tsp               Ground Mustard
1 tsp                Old Bay Seasoning
 
For the Remoulade Sauce:
 ½ Cup             Mayonnaise
1 Tbsp             Horseradish
1 Tbsp             Sriracha
1 Tbsp             Capers
1 Tbsp             Apple Cider Vinegar
1 Tbsp             Lemon Juice
2 tsps              Dijon Mustard
1                        Shallot (chopped)
 
 

 
 

In a food processor blend together shallot, capers, ½ cup of mayonnaise, horseradish, Dijon mustard, sriracha, vinegar and lemon juice.  Place the sauce in a bowl and refrigerate until later.  In a separate bowl mix together the egg, 2 tablespoons of mayonnaise, bread crumbs, ground mustard, parsley and old bay seasoning.   Fold in the crab meat then form the cakes and place on a lightly greased baking sheet.  Turn the oven to the broil setting then transfer to the oven.  Cook for 10 mins or until cakes are golden brown.   ​