MARYLAND CRAB CAKES WITH HORSERADISH-SRIRACHA REMOULADE

By charlotteh371

Ingredients

• For the Remoulade:
• INGREDIENTS
• 1/2 cup mayonnaise
• 1 tablespoon prepared horseradish
• 1 tablespoon Sriracha
• 1 tablespoon capers
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 2 teaspoons dijon mustard
• 1 shallot, coarsely chopped
• For the Crab Cakes:
• 1 lb fresh lump crab meat
• 1/2 cup saltine crackers, crushed (or dry breadcrumbs)
• 1 egg, beaten
• 2 tablespoons mayonnaise
• 1 tablespoon fresh parsley, chopped
• 1/2 tablespoon Old Bay seasoning
• 1 teaspoon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1 tablespoon butter
• 1 tablespoon canola oil

Preparation

Step 1

For the Remoulade:
Add all of the ingredients to a food processor or blender and combine until smooth. Refrigerate until serving.
For the Crab Cakes:
In a small bowl, mix cracker (or bread) crumbs, mustard, Old Bay and salt. Set aside.
In a large bowl, combine egg, mayonnaise, and Worcestershire sauce. Gently fold in the crumb mixture.
Add the crab meat and parsley, and gently shape into 6 cakes, making sure not to break up the crab meat. Place them on a baking sheet lined with parchment paper.
Refrigerate the cakes for at least an hour to ensure that they won't fall apart while cooking.
Heat the oil and butter in a skillet over medium heat. Fry the crab cakes for about 6-8 minutes, gently flipping half-way through. Serve immediately or keep warm in a 200 degree oven.