CRAB CAKES REMOULADE

CRAB CAKES REMOULADE
CRAB CAKES REMOULADE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Remoulade sauce: 1 C mayonnaise

  • 1/4

    C catchup

  • 1/4

    C minced parsley leaves

  • 1

    T prepared white horseradish

  • 2

    t white vinegar

  • 1

    t grated lemon peel

  • 1

    t hot pepper sauce

  • 1

    16-oz container lump crabmeat

  • 1/2

    small onion

  • 1

    large celery stalk

  • 1/2

    small red pepper

  • butter

  • 1

    T flour

  • 1

    t dry mustard

  • 1/2

    t salt

  • 1/2

    C milk

  • 1/2

    C dried bread crumbs

  • 1

    T lemon juice

  • parsley and lemon wedges for garnish

Directions

Mix remoulade ingredients in small bowl; cover and refrigerate. Pick over crabmeat. Grate onion; mince celery and red pepper. In 3-quart saucepan over medium heat, in 2 T hot butter, cook onion, celery, and red pepper until vegetables are tender, stirring occasionally. Stir in flour, mustard, and salt; cook 1 minutes, stirring frequently. Gradually stir in milk; cook, stirring constantly, until mixture thickens. Remove saucepan from heat; stir in crabmeat, bread crumbs, and lemon juice. Into a 12-inch skillet over medium heat, in 3 T hot butter, spoon 8 mounds of crab-cake mixture; press into cakes; cook until browned on both sides and heated through, about 10 minutes. Serve with Remoulade Sauce.

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