Crab Cakes With Remoulade Sauce/Pic

[Roxy15]

Crab Cakes are one of my favorite appetizers to order when going out to eat. I am going to have to make this.

 

Crab Cakes With Remoulade Sauce:

1 T. Olive Oil, Plus More For Frying

1/2 Medium Yellow Onion, Minced

2 Tsp. Old Bay Seasoning

1 Garlic Clove, Minced

1 lb. Jumbo Lump Crab Meat

3 T. Mayonnaise

2 T. Minced Fresh Parsley

2 Tsp. Dijon Mustard

1 Tsp. Kosher Salt

1/4 Tsp. Freshly Ground Black Pepper

2 Slices Bread, Crusts Removed, Toasted & Chopped Into Tiny Pieces

1 Large Egg, Lightly Beaten

Zest Of One Lemon

Remoulade Sauce:

1/3 Cup Mayonnaise

1 T. Ketchup

1 T. Capers, Chopped

1 T. Sweet Pickle Relish

2 Tsp. Dijon Mustard

Juice Of 1/2 Lemon

Kosher Salt & Freshly Ground Black Pepper

Heat the Olive Oil in a medium skillet over medium heat.

Saute the onions until translucent and tender, 3-5 minutes.

Add Old Bay Seasoning and garlic and saute 1 minute longer. Let cool completely.

In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions.

Scoop the crab mixture using a 1/3-cup measure and form cakes-(they may be slightly loose; see note on bottom.

Transfer to a baking sheet and refrigerate for 30 minutes.

In a large skillet, heat 1 tablespoon Olive Oil over medium-high heat. Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side. Serve atop salad greens with a drizzle of Remoulade Sauce.

***These crab cakes are loose to maintain the crab flavor. They will not be as tightly packed as other crab cakes and may fall apart a bit, but, they taste awesome! You can also use a ring mold to pack them more tightly.

Remoulade Sauce:

Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.