Crabcakes and Rémoulade Sauce
Liz
These crabcakes are so good, they’re even worthy of a Maryland native (Maria)
ingredients
- For Crabcakes:
- 1 can Byrd Premium Crabmeat
- 1 cup whole wheat bread crumbs
- 1 egg
- 3 tbs. mayo
- 1 tsp. worcestershire sauce
- 2 tsp. lemon juce
- 2 tsp. dijon mustard
- 1 tsp. Bayou Blast Bam!
- 2 tbs. parsley
- paprika, celery seed, onion powder, corriander
- For Rémoulade Sauce:
- 1/2 cup mayo
- 2 tbs. pickle relish
- 1 tsp. course-grain mustard
- 1 tbs. white whine vinegar
- pinch salt & pepper
directions
- 1
Blend together all ingredients except crabmeat and bread crumbs. Whisk until blended, then gently toss in crabmeat and bread crumbs. Shape into patties and chill on wax paper in refridgerator for at least 1/2 hour. Saute i nolive oil until lightly brown. Serve
- 2
For sauce, mix all ingredients in a bowl. Serve along with crabcakes.
Source: Mom
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