Crab Cakes with Rémoulade Sauce
Foolproof Living
Foolproof Living
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Ingredients

  • 1 pound canned (pasteurized) crabmeat
  • 1 cup milk
  • 1 ½ cups panko bread crumbs
  • 1 teaspoon table salt * divided
  • ½ teaspoon black pepper, freshly grounded *divided
  • 2 celery ribs, chopped
  • ½ onion, chopped into cubes
  • 2 garlic cloves, peeled and minced
  • 1 tablespoon unsalted butter
  • 4 oz shrimp, peeled, deveined and tails removed
  • ¼ cup heavy cream
  • 1 teaspoon lemon juice
  • ½ teaspoon hot pepper sauce
  • 2 teaspoon Dijon mustard
  • ½ teaspoon Old Bay seasoning
  • 4 tablespoons vegetable or olive oil
  • Rémoulade Sauce
  • ½ cup mayonnaise (or vegenaise)
  • 1 ½ teaspoon pickle relish
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon Italian Parsley, minced
  • ½ teaspoon capers, rinsed
  • ½ teaspoon Dijon Mustard
  • 1 garlic clove, peeled and minced
  • ¼ teaspoon table salt
  • Black pepper to taste

Instructions

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