East Coast Crab Cakes with Spicy Remoulade
- 2/3 cup soft fresh bread crumbs
- 1 egg, beaten
- 4-5 tablespoons mayonnaise
- 1/4 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 2 teaspoons fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dijon mustard
- 1 teaspoon Worchestshire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound lump crabmeat, picked over
- cornflake crumbs
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- Produce
- Garlic (2 cloves)
- Parsley, fresh (1 tablespoon)
- Yellow onion (1/4 cup)
- Breakfast Foods
- Cornflake crumbs (1)
- Seafood
- Lump crabmeat (1 pound)
- Condiments
- Dijon mustard (1 teaspoon)
- Mayonnaise (4 tablespoons)
- Worchestshire sauce (1 teaspoon)
- Cooking & Baking
- Black pepper (1/4 teaspoon)
- Salt (1/2 teaspoon)
- Vegetable oil (1 tablespoon)
- Bread & Baked Goods
- Bread crumbs, soft fresh (2/3 cup)
- Drinks
- Lemon juice, fresh (2 teaspoons)
- Dairy
- Butter (1 tablespoon)
- Refrigerated
- Egg (1)
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Published July 10, 2009 (3 years ago).
3 people saved this recipe.
