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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.