INGREDIENTS
Remoulade:
½ cup mayonnaise
2 TBSP. chopped shallots
3 TBSP. capers, drained and chopped
4 tsp. Creole mustard
2 tsp. fresh lemon juice
¼ tsp. ground red pepper
1/8 tsp. salt
Combine ½ cup mayo and remaining ingredients in a small bowl; stir well.
Crab Cakes:
2 TBSP. finely chopped chives
1 TBSP. chopped fresh parsley
1 ½ TBSP. mayonnaise
½ tsp. lemon zest
1 TBSP. lemon juice
¼ tsp. black pepper
1/8 tsp. red pepper
1 large egg
1/3 cup Panko breadcrumbs
1 lb. lump crabmeat
2 TBSP. olive oil, divided
DIRECTIONS
Combine first 8 ingredients.
Add Panko and crab, tossing gently to combine.
Cover and refrigerate 30 minutes.
Heat 1 TBSP. oil in a large skillet over medium-high heat.
Add 4 crab cakes to pan; cook until bottoms are golden.
Turn cakes; cook until they are thoroughly heated.
Remove and keep warm.
Heat remaining oil in same pan and repeat procedure with 4 more cakes.
Serve remoulade with crab cakes.
Serves 4.
