Crab Cakes with Lemon Remoulade
- serves 4
1 lb(s) crabmeat, cooked and picked well
⅓ cup panko bread crumbs
3 green onions, finely chopped
2 Tbsp chopped parsley
¼ cup mayonnaise
3 egg yolks
1 tsp Worcestershire sauce
1 tsp Dijon mustard
½ lemon, juiced
Salt and freshly ground black pepper
Flour, for dusting
½ cup vegetable oilLemon Remoulade
1 cup mayonnaise
2 lemons, juice and zest
2 Tbsp cornichons, minced
2 Tbsp capers, minced
2 Tbsp chopped parsley leaves
salt and freshly ground black pepper
1. In a large bowl, mix together all ingredients, except for the flour and vegetable oil. Season the mixture well with salt and pepper.
2. Shape into 4- 6 crab cakes and lightly dust with flour.
3. Heat the oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes and cook until golden brown on each side, about 3-4 minutes. Carefully flip crab cakes and cook on the other side until golden brown.Lemon Remoulade
1. Whisk all of the ingredients together in a small mixing bowl. Season the sauce with salt and pepper. Refrigerate until ready to use.