Go-To Recipes: Crab Cakes with Creole Remoulade

Crab Cake Ingredients

8 oz Lump Crab Meat

1 Egg

½ Lemon, Zest and Juice

¼ Cup Mayonnaise

1 Tablespoon Dijon Mustard

½ Cup Panko Breadcrumbs

1 Teaspoon Salt

1 Teaspoon Black Pepper

1 Tablespoon Worcestershire Sauce

Hot Sauce to Taste

Remoulade Sauce Ingredients

½ Cup Mayonnaise

1 Tablespoon Dijon Mustard

½ Lemon, Zest and Juice

1 Tablespoon Old Bay Seasoning

½ Tablespoon Creole Seasoning

1 Tablespoon Fresh Chopped Chives

Salt and Pepper to Taste

Directions

1. Preheat the oven to 450 degrees F.

2. For the remoulade: Combine the mayonnaise, mustard, chives, old bay. Creole seasoning, lemon zest/juice and salt and pepper in a bowl. Whisk until smooth, add additional seasonings if needed, cover and refrigerate.

3. For the crab cakes: Combine the mayonnaise, mustard, lemon juice/zest, egg, Worcestershire Sauce, hot sauce in a bowl and whisk together until smooth. Then add the crab meat and breadcrumbs and lightly fold in well with hands or spoon. Roll each into a ball (should make three) and place in a cast-iron pan.

4. Transfer the pan to the oven and bake until the crab cakes are cooked through (about 15-20 minutes) – flip halfway through (set the oven to broil for the last five minutes)

5. Take out of the oven, top with the remoulade and chives, and serve.

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