Mini Crab Cakes with Temoulade

By á-32

Ingredients

• For the crab cakes
• • 8 oz. picked Peekytoe crab meat
• • 1 T. lemon juice
• • 1 c. sour cream
• • 2 t. all-purpose flour
• • 2 oz. butter
• • 3 T. Spanish onion, minced
• • 1 c. bread crumbs
• • 3 T. vegetable oil
• • 2 t. kosher salt
• For the remoulade
• • 2 c. mayo
• • 1 t. Dijon mustard
• • 1 T. whole-grain mustard
• • 3 T. gherkins, finely chopped
• • 1 T. sriracha sauce
• • 2 T. sherry vinegar
• • 1 t. Spanish paprika
• • 3 T. shallots, minced
• • Salt and pepper to taste

Details

Servings 4
Adapted from today.msnbc.msn.com

Preparation

Step 1

For the crab cakes: Mix the crab meat, lemon juice, sour cream and flour. Saute onions in half of the butter until soft. Add bread crumbs, saute until just golden, then let cool. Mix the crab and the crumb mixture. Portion into small cakes, about 1/2-inch thick. Dredge in flour and fry in vegetable oil for two minutes each side, until very brown. Top with a dollop of remoulade.

For the remoulade: Whisk all ingredients together.

Makes about 2 1/2 cups, so cut in half or save for another use.