2 Crab Cake Dinner Recipe
Two 4 oz. jumbo lump crab cakes with house made remoulade. GFSuggested Sides:Garlic whipped potatoes and Southwest corn.
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Ingredients
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Crab Cakes
Remoulade Sauce
Garlic Whipped Potatoes
Southwest Corn
Method
Crab Cakes Preparation
- 1
Mix Ingredients
In a large bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, breadcrumbs, salt, pepper, and the egg. Gently mix until just combined, being careful not to break up the crab meat.
- 2
Form Cakes
Divide the mixture into two equal parts and form into two 4 oz. crab cakes. Gently pat them into shape.
- 3
Remoulade Sauce Preparation
- 4
Mix Sauce Ingredients
In a small bowl, combine mayonnaise, Dijon mustard, chopped capers, lemon juice, hot sauce, salt, and pepper. Mix well until smooth. Set aside in the refrigerator to chill until serving.
Garlic Whipped Potatoes Preparation
- 5
- 6
Whip Potatoes
Add the minced garlic, butter, milk, salt, and pepper to the drained potatoes. Use a potato masher or hand mixer to whip until smooth and creamy.
Southwest Corn Preparation
- 7
Cook Corn
In a skillet over medium heat, add the corn kernels and diced red bell pepper. Cook for about 5 minutes until the vegetables are tender.
- 8
