Crab Cakes with Remoulade Sauce

Makes 5-6 Crab Cakes

Ingredients

Crab Cakes

8 oz lump Crab (or imitation crab! especially if it's on sale)

1 egg

1 1/2 tsp spicy mustard

2 1/2 TBS mayo

1 tsp worcestershire sauce

1/4 tsp

1 stalk celery, diced

1/2 tsp parsely

1/2 c. bread crumbs 

2-3 TBS oil

Remoulade - don't be frightened by all the ingredients! it's worthwhile

1/3 c. mayo

2 TBS ketchup

1 tsp pickle juice

1 shake paprika

3 drops worcestershire

3 drops hot sauce (or more!)

1/4 tsp mustard

1/4 tsp lemon (or more!)

1/2 clove finely chopped garlic

1 shake cayenne pepper

salt

Add-Ins: chives, onions, red pepper, tomato

 

 Start with you crab meet, chopped or flaked. Imagine the size of

 Add the rest of your ingredients, bread crumbs last. Add bread crumbs a little at a time until the ingredients are sticky without being too dry or too wet.

 Mix ingredients together gently but thoroughly.

Form equally sized patties and place on a dish that will fit in your refrigerator. Let rest in the refrigerator for 30 minutes to 1 hour.

Meanwhile, let's tackle the remoulade. You really need to have remoulade with crab cakes. 

 Basically, just add all the ingredients in a small cup or bowl.

 Stir!

 When the time is right, heat up your skillet over medium heat. Add oil so that it covers the bottom of the pan. Only once the pan is fully heated, add your crab cakes.

 Cook 3-5 minutes per side, until browned. Flip carefully.

Serve over greens with remoulade. Impress your friends and family!