CRAB CAKES WITH REMOULADE SAUCE

Crab Cakes With Remoulade Sauce image

Provided by Mebriella

Categories Crab

Time 1h25m

Yield 7 crab cakes, 7 serving(s)

Number Of Ingredients 21

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2 tablespoons mayonnaise
2 tablespoons green onions, minced, green part only
1 tablespoon red bell pepper, minced
1 tablespoon green bell pepper, minced
1/2 egg, beaten
1 teaspoon fresh parsley, minced (dried is ok too)
1 teaspoon Old Bay Seasoning
1/2 teaspoon mustard (dried is ok too)
1/2 lb lump crabmeat
3 tablespoons breadcrumbs
1/4 cup panko breadcrumbs (optional)
oil, for frying
1/2 cup mayonnaise
1/2 teaspoon Dijon mustard
1 1/2 teaspoons pickle relish
1 teaspoon ketchup
1 teaspoon minced fresh parsley leaves (dried is ok too)
1/2 teaspoon of finely chopped capers
1/2 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
salt and pepper

Steps:

Crab Cakes:.
Combine mayo, green onions, red bell pepper, green bell pepper, egg, parsley, Old Bay Seasoning, bread crumbs, and mustard. Mix together all the ingredients.
Carefully fold in the crab. Do not over stir.
Place in refrigerator for about an hour.
Heat oil in skillet on medium high heat.
Roll about 2 tablespoons of crab mixture into a ball and flatten.
Fill a shallow bowl with the Panko breadcrumbs. Cover each crab cake with the Panko. (optional).
Saute the crab cakes for about 1 1/2 - 3 minutes per side.
Drain crab cakes on paper towel.
Remoulade Sauce:.
Mix all the ingredients, except salt and pepper.
Add salt and pepper later according to taste.
Put the sauce in a bowl, cover, and refrigerate for about 1 hour.
Serve cold with crab cakes.