Crab Cakes With Remoulade Sauce
A little unique in shape made it interesting.
Recipe Summary Crab Cakes With Remoulade Sauce
The best crab cakes are freshly made and cooked in your skillet just until crunchy on the outside. The remoulade sauce is inspired by New Orleans cooking, and you can adjust the spice levels with more or less horseradish and Louisiana-style hot sauce. Crisp French fries make a great side, but you can go lighter with marinated green bean salad.Ingredients | Crab Cake Food Truck Charlotte8 Ball Park® Hamburger Buns1 tablespoon butter, melted, or more as needed¾ cup mayonnaise3 tablespoons chopped green onion1 tablespoon grainy mustard1 tablespoon chopped fresh flat-leaf parsley2 teaspoons ketchup2 teaspoons white wine vinegar1 teaspoon prepared horseradish1 teaspoon garlic granules2 dashes hot pepper sauce (such as Tabasco®), or to tastesalt and pepper to taste¼ cup mayonnaise1 large egg, beaten1 ½ teaspoons minced red onion½ tablespoon minced Italian parsley2 (6 ounce) cans crabmeat, drained, picked clean2 cups fine bread or cracker crumbs, divided3 teaspoons seafood seasoning (such as Old Bay®)½ teaspoon sea salt2 tablespoons ground black pepper1 pinch cayenne pepper2 tablespoons vegetable oilTrimmings to include lettuce, tomato and onion, as desired, plus lemon wedgesDirectionsTo make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator.To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork.Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet.Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust.In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until uniformly golden brown.Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees F just until they begin to brown at edges.To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Serve with extra sauce and lemon wedges on the table.To help the crab cake patties hold together during cooking, refrigerate them for 30 minutes before putting them in your skillet.Info | Crab Cake Food Truck Charlotteprep: 30 mins cook: 10 mins total: 40 mins Servings: 6 Yield: 6 servings
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