BAYOU CAKES WITH REMOULADE SAUCE

By gaster16

Ingredients

• Crab Cakes:
• 1/2 cup chopped green onions
• 1/4 cup chopped fresh parsley
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon seafood seasoning such as Old Bay
• 1/4 teaspoons salt
• 1/4 teaspoon ground pepper
• 2 eggs beaten
• 8 oz. cooked crabmeat drained
• 8 oz. shelled deveined cooked medium shrimp chopped 1-1/.2 cups fresh bread crumbs (to make fresh bread crumbs, tear day old whole grain or white bread into pieces place in food processor pulse 30-60 seconds or until coarse crumbs form
• One slice of bread yields about 3/4 cup crumbs)
• 1/3 cup unseasoned dry bread crumbs
• 3 tablespoons vegetable oil divided
• 8 lime wedges
• Sauce:
• 1 cup mayonnaise
• 1 tablespoons finely chopped gherkins or pickles
• 1 tablespoons small capers drained
• 2 teaspoons prepared horseradish
• 2 teaspoons lime juice

Preparation

Step 1

Sauce:

Mix all ingredients together.

In large bowl, stir together green onions, parsley, mustard, Wircestershire sauce, seafood seasoning, salt and pepper. Stir in eggs, until well-blended. Gently stir in crabmeat and shrimp. Stir in fresh bread crumbs until well blended.

Gently form into 8 (3”) patties. Place dry bread crumbs in shallow dish, dip crab cames in bread crumbs, shaking off excess. place on baking sheet, cover and refrigerate at least 1 hour or up to 8 hours.

Heat 2 tablespoons of oil in large nonstick skillet over medium heat until hot. Add crab cakes in batches cook 4-6- minutes or until golden brown, turning once and adding reamining 1 tablespoon of oil as necessary. Crab cakes can be made up to 4 hours ahead. Cover and refrigerate. T reheat, heat oven to 425 degrees. place wire rack on rimmed baking sheet, place crab cakes on rack. Bake 8-10 minutes or until hot and crisp. Serve with sauce.