Crab Cakes - Lemon Remolade Sauce

By healthyplates

Ingredients

• Crab Cakes
• 1 pound crabmeat, cooked and picked well
• 1/3 cup panko bread crumbs
• 3 green onions, finely chopped
• 2 tablespoons chopped parsley
• 1/4 cup mayonnaise
• 3 egg yolks
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 lemon, juiced
• Salt and freshly ground black pepper
• Flour, for dusting
• 1/2 cup vegetable oil
• Lemon Remoulade
• 1 cup mayonnaise
• 2 lemons, juice and zest
• 2 tablespoons cornichons, minced
• 2 tablespoons capers, minced
• 2 tablespoons chopped parsley leaves
• salt and freshly ground black pepper

Details

Servings 4

Preparation

Step 1

Crab Cakes
1.In a large bowl, mix together all ingredients, except for the flour and vegetable oil. Season the mixture well with salt and pepper.
2.Shape into 4- 6 crab cakes and lightly dust with flour.
3.Heat the oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes and cook until golden brown on each side, about 3-4 minutes. Carefully flip crab cakes and cook on the other side until golden brown.


Lemon Remoulade
1.Whisk all of the ingredients together in a small mixing bowl. Season the sauce with salt and pepper. Refrigerate until ready to use.