User Guide

CRAB CAKES

RÉMOULADE

¼ cup mayonnaise

1 teaspoon capers, washed & drained

½ tablespoon sweet pickles, minced

½ tablespoon red onion, nely diced

Salt & pepper, to taste

CRAB CAKES

1 large egg, beaten

1¼ tablespoons mayonnaise

¾ teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon Old Bay seasoning

¼ teaspoon salt

A pinch white pepper

¼ cup celery, nely diced

¼ cup red bell pepper, nely diced

2 tablespoons fresh parsley, nely chopped

½ pound lump crab meat

1/3 cup panko breadcrumbs Nonstick cooking spray

Ingredients

MIX together rémoulade ingredients until everything is well incorporated.

Set aside.

WHISK together the egg, mayonnaise, mustard, Worcestershire, Old Bay,

salt, white pepper, cayenne pepper, celery, bell pepper, and parsley.

GENTLY FLAKE the crab meat into the egg mixture and fold together until

well mixed.

SPRINKLE the breadcrumbs over the crab mixture and fold gently until

breadcrumbs are well incorporated.

FORM the crab mixture into 4 cake patties and chill in the fridge for 30

minutes.

Preheat

Spray the crab cakes with cooking spray and lay them gently

COOK the crab cakes at 400°F (200°C) for 8 minutes until golden brown.

SERVE with the rémoulade.

Instructions