Crab Cakes w/Remoulade Sauce

These rich and delicious crab cakes are loaded with crabmeat, unlike store bought cakes that contain so many fillers to bulk them up. They are so easy to make, crispy on the outside and tender in the center a real flavorful dish you will definitely enjoy.

Ingredients:

1 lb. lump crab meat

1/2 cup breadcrumbs

1/4 cup mayonnaise

1 egg, lightly beaten

2 green onions, finely chopped

2 tbsp. chopped parsley

1 tbsp. Dijon mustard

1 tsp. Old Bay seasoning

Salt and pepper to taste

1/4 cup vegetable oil

For the Remoulade Sauce:

1/2 cup mayonnaise

2 tbsp. chopped green onion

2 tbsp. chopped parsley

1 tbsp. Dijon mustard

1 tbsp. capers, chopped

1 garlic clove, minced

1 lemon, juiced

Salt and pepper to taste

Directions:

In a large bowl, mix together crab meat, breadcrumbs, mayonnaise, egg, chopped green onions, chopped parsley, Dijon mustard, Old Bay seasoning, salt, and pepper.

Form the mixture into 8-10 crab cakes.

Heat vegetable oil in a non-stick pan over medium heat.

Add crab cakes to the pan and cook for 3-4 minutes on each side or until golden brown.

Remove crab cakes from the pan and place them on a paper towel-lined plate to remove excess oil.

In a small bowl, mix together mayonnaise, chopped green onion, chopped parsley, Dijon mustard, capers, minced garlic, lemon juice, salt, and pepper to make the remoulade sauce.

Serve the crab cakes hot with remoulade sauce on the side.