I N G R E D I E N T S

CRAB CAKE REMOULADE

1 lb lump crab meat

1/2 jar roasted red bell peppers,

2/3 cup panko

drained

1⁄2 oz chopped red onion

1 cup mayonnaise

1 stick celery chopped

1/2 tablespoon Dijon mustard

3 tablespoons mayonnaise

1 tablespoon fresh parsley

1 tablespoon lemon juice

1 lemon juiced

1 tablespoon melted butter

1 teaspoon Dijon mustard

D I R E C T I O N S

1⁄2 green bell pepper diced

Pulse thoroughly in food processor and

1⁄2 orange bell pepper diced

serve with crab cakes

1⁄2 red bell pepper diced

1⁄2 red onion, finely diced

2 tablespoons chopped parsley

1⁄2 teaspoon Old Bay seasoning

1 teaspoon creole seasoning

1 teaspoon Worcestershire sauce

1⁄2 teaspoon garlic powder

1⁄2 teaspoon paprika

1 large egg, lightly beaten

D I R E C T I O N S

Combine all ingredients in a large bowl, gently mix. Using wet hands, shape crab mixture into patties. Roughly the diameter of your palm and 1/2″ in height. Heat a large nonstick skillet over medium-high heat. Add oil and butter to pan; swirl to coat. Add patties; cook 3-4 minutes on each side or until golden.

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