Ingredients
SERVINGS: 8 Serving(s)
Crab Cakes
- ½ pound claw meat
- ½ pound lump meat
- ½ red onion and ½ red pepper, pulsed in the food processor (minced)
- ½ cup panko
- 1½ tablespoons Old Bay seasoning
- 1 tablespoon whole-grain Dijon mustard
- ½ cup mayo
Remoulade
- 1/3 cup mayo
- 1 tablespoon red peppers, puréed
- 1 tablespoon bread and butter pickles, puréed
- 1 small garlic clove, puréed
- Salt and pepper to taste
Apple Salsa
- 1 red onion, small dice
- 1 red pepper, small dice
- 1 apple, peeled, small dice
- 1 lemon, juiced
Instructions
For the Crab:
Combine everything but lump meat, and then gently fold in lump meat. To make crab cakes, separate mixture into 3•••-ounce balls and mold into a skinny tall ring mold or hand mold into cakes. Roast in 450° oven until cooked through and lightly browned.
For the Remoulade:
Whisk all ingredients in bowl. Cover and refrigerate until needed.
For the Apple Salsa:
Combine all ingredients in bowl. Cover and refrigerate until needed.
To Serve:
Serve the crab cakes over the remoulade sauce with apple salsa on top.
