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1 lb. fresh or canned crabmeat
1/3 c. mayonnaise
1/3 c. French bread crumbs
2 tbsp. sweet green pepper, finely chopped
1-2 Tbs. Old Bay Seasoning
1 lg. egg
1 tbsp. Worcestershire sauce
Creole Remoulade Sauce
1/3 c. Creole mustard (coarse ground preferably)
1/3 c. mayonnaise
1 tbsp. minced green onion or shallots
1 tbsp. minced celery
1 tbsp. minced parsley
1 clove minced garlic
1/2 tsp. cayenne red pepper
1 tsp. salt
Directions
Crab
Cakes: In a large bowl, combine all ingredients. Form mixture into 3 inch balls. Flatten balls to 1/2 inch thickness. Coat flattened balls with packaged bread crumbs. Sauté cakes in skillet until browned on both sides and cooked through, about 7 minutes.
Sauce: Place dry ingredients in a bowl. Add mustard and
mayonnaise. Mix thoroughly. Add cayenne and salt. Mix thoroughly
and chill.
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