Crab Cakes with Remoulade Sauce Taste Test
Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.
Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!
Now that I have an easy recipe to make my favorite appetizer, I will be making it all the time! These crab cakes are light, fluffy, crispy and wonderfully complimented by the remoulade sauce.
Makes 12 servings
Cook Time: about 2 hours
Ingredients for the crab cake:
*1/2 cup mayonnaise
*1 tablespoon Dijon mustard
*2 tablespoons fresh parsley, chopped
*2 teaspoons Old Bay Seasoning
*2 pounds fresh lump crab meat
*1 cup panko breadcrumbs (or any brand)
Ingredients for the remoulade:
*1 cup mayonnaise
*1/4 cup Dijon mustard
*1 tablespoon paprika
*2 teaspoons horseradish
*1 tablespoon minced pickles
*1 teaspoon garlic powder
*1/2 tablespoon lemon juice
*Salt to taste
Preparation for the crab cakes:
*In a large bowl whisk together egg, mustard, mayo and Old Bay Seasoning.
*Add the crab meat and breadcrumbs and fold gently with spatula until well combined.
*Cover with plastic film and refrigerate for at least one hour to overnight.
*Preheat oven to 400F and lightly grease a baking sheet.
*Using a 1/2 cup measuring cup, separate the mixture into 12 portions. Shape into balls with your hands and place on top of prepared baking sheet.
*Lightly press down the balls making them into discs.
*Place in the oven and bake for 12-15 minutes or until golden brown.
*Serve and accompany with remoulade sauce.
Recipe and Taste Tester - Cecelia Zook