Crab Cakes with Remoulade Sauce

Learn how to make these classic, decadent favorites. Crake Cakes! Eat them on their own, in a salad, maybe in an eggs Benedict. Either way, this a must have recipe to have on hand. They are delicate, delicious and fun!

Yield- 8 crab cakes

Ingredients

Nonstick cooking spray
1 egg, lightly beaten
2 teaspoons Dijon mustard and Mayo
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
Dash hot sauce
1/2 teaspoon old bay seasoning
1/2 cup finely chopped red bell pepper
1 scallion, including green top, finely chopped
1 pound lump crab or imitation crab
½ cup dry bread crumbs
1/4 teaspoon salt
Freshly ground black pepper

Directions-

In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, bread crumbs and salt and pepper to taste.

Divide the crab mixture into 8 mounds.

In a nonstick pan, heat it and coat with nonstick cooking spray. Add your cakes and cook until brown and crispy.

Gently flip the crab cakes and cook until the second side is golden. Each side should be 3-5 minutes.

Remoulade Sauce Recipe

Yield: Makes about 1 1/2 cups.

Ingredients
1 1/4 cups mayonnaise
1/4 cup mustard (Creole mustard if possible)
1 Tbsp paprika
1-2 teaspoons Cajun or Creole seasoning
2 teaspoons prepared horseradish
1 teaspoon pickle juice (dill or sweet, your preference)
1/4 cup pickles minced
1 teaspoon hot sauce (preferably Tabasco)

Method
Mix all the ingredients together in a medium bowl.. Keep refrigerated