Crab Cakes with Remoulade Sauce
Ingredients
1 pound crabmeat
2 slices white bread, crusts trimmed
1 egg, beaten
1 tablespoon mayonnaise
1 teaspoon Dijon-style prepared mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning
2 tablespoons butter
Instructions
- Pick the crab meat to remove any remaining pieces of shell.
- Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning. Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes.
- Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.
Remoulade Sauce
1/4 of a large red pepper
1/2 stalk of celery
1 green onion (including all the green)
1/4 cup of fresh parsley leaves
3/4 cup of mayonnaise
2 tbs of dijon mustard
2 tbs of ketchup
2 tbs of horseradish
a couple shakes of worstershire sauce
a couple shakes of tobasco sauce
2 tsp of paprika
1/4 tsp cayenne pepper
Puree in food processor or blender until smooth
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