Crab Cakes with Spicy Remoulade

By TeeSquared

Ingredients

• Remoulade:
• 2/3 cup soft fresh bread crumbs
• 1 egg, beaten
• 4-5 tablespoons mayonnaise
• 1/4 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 2 teaspoons fresh lemon juice
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dijon mustard
• 1 teaspoon Worchestshire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound lump crabmeat, picked over
• cornflake crumbs
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1/2 cup mayonnaise
• 1 tablespoon pickle relish or finely diced pickles
• 1 clove garlic, minced
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon dijon mustard
• 2 teaspoons fresh parsley, chopped
• 1 teaspoon tarragon, dried
• cayenne pepper, couple of dashes

Details

Servings 6
Adapted from cinnamonspiceandeverythingnice.com

Preparation

Step 1

In a large bowl mix together the bread crumbs, egg, 4 tablespoons of the mayonnaise, onion, garlic, lemon juice, mustard, Worcestershire, herbs, salt and pepper. Add the crab meat and mix gently. If the mixture seems too dry add the last tablespoon of mayonnaise.

Refrigerate for 1 hour.

Meanwhile, Combine all the ingredients for the remoulade in a small bowl. Refrigerate for at least 30 minutes.

Shape the mixture into six equal patties. Sprinkle some of the cornflake crumbs on a plate and then gently coat the patties shaking off the excess.

Heat the butter and oil in a large skillet over medium-low heat. When hot add crab cakes and cook until golden, about 5-7 minutes on each side.