Crab Cakes With Lemon Rémoulade

Crab Cakes With Lemon Rémoulade
Photo by www.myrecipes.com

Ingredients

  • 1 pound fresh lump crabmeat, drained and picked
  • ½ cup mayonnaise
  • 1 large red bell pepper, finely chopped
  • 1 cup saltine cracker crumbs (finely crushed)
  • 3 tablespoons butter, divided
  • ½ medium onion, finely chopped
  • 2 teaspoons Old Bay seasoning
  • + 7 more ingredients
    • ¼ teaspoon hot sauce
    • 2 teaspoons Worcestershire sauce
    • Garnishes: mixed baby greens, lemon wedges, parsley sprigs
    • 1 large egg, lightly beaten
    • 1 tablespoon vegetable oil
    • ¾ teaspoon dry mustard
    • Lemon Rémoulade

1. Melt 2 Tbsp. butter in a large nonstick skillet over medium heat; add bell pepper and onion, and sauté 10 minutes or until tender. Remove from heat; stir in cracker crumbs and next 6 ingredients. Gently stir in crabmeat. Shape mixture into 8 patties; cover and chill at least 1 hour or up to 24...

View full recipe at My Recipes

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