Crab Cakes with Remoulade Sauce

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by Sweet Memories

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For the crab cakes:

8 oz fresh crab meat, jumbo lump
2 tablespoons mayonnaise
1 tablespoons minced red bell pepper
2 tablespoons finely chopped fresh italian parsley
1 1⁄2 tablespoons chopped scallions (green & white)
1⁄2 - 1 teaspoons fresh lemon juice
Approx. 1⁄2 of beaten egg
1⁄4 tablespoon french’s dijon mustard
Good pinch of McCormick’s Old Bay seasoning
Pinches of kosher salt & fresh ground McCormick black pepper
1⁄4 cup panko bread crumbs
1 1⁄2 tablespoons unsalted butter

For the remoulade sauce:

1⁄2 cup mayonnaise
Sriracha hot sauce
Frank’s Red Hot sauce

Instructions

Crab Cakes:

Stir together mayonnaise, parsley, lemon
juice, dijon mustard, Old Bay seasoning, egg, salt & pepper, onion and red bell pepper.
Add panko bread crumbs and crab and gently fold into the mixture.
Divide into 6 cakes, then refrigerate for 30 minutes to firm their shape.
Melt butter in a non-stick skillet. Cook approx. 4 minutes on the first side over medium-high heat. Turn and cook other side for approx. 2 minutes.

Remoulade Sauce: In a small bowl, mix 1⁄2 cup mayonnaise, a couple shakes of Sriracha hot sauce, and Frank’s Red Hot sauce, then give it a taste. Add additional sauce until you reach your preferred flavor balance. Serve on the side or put a dollop on each crab cake.

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