The Open Hearth's East Coast Crab Cakes
ingredients
Crab Cakes:
1/2 box water crackers (crushed)
4 to 5 egg whites
2 fresh, juiced lemons
1 cup mayonnaise
1 pound lump crabmeat
1 pound jumbo lump crabmeat
1 tablespoon chopped parsley
white pepper & sea salt to taste
Remoulade:
1 cup mayonnaise
1/4 cup dill relish
1 teaspoon Worcestershire sauce
1 tablespoon chopped capers
1 fresh, juiced lemon
1/2 box water crackers (crushed)
4 to 5 egg whites
2 fresh, juiced lemons
1 cup mayonnaise
1 pound lump crabmeat
1 pound jumbo lump crabmeat
1 tablespoon chopped parsley
white pepper & sea salt to taste
Remoulade:
1 cup mayonnaise
1/4 cup dill relish
1 teaspoon Worcestershire sauce
1 tablespoon chopped capers
1 fresh, juiced lemon
directions
Crab Cakes
Mix and form into 2 ounce cakes, taking care not to break large pieces of crab. Saute in light vegetable oil until lightly brown on both sides. Finish in a 375 degree oven for 5 to 7 minutes.
Remoulade
Mix all ingredients together and chill.
Mix and form into 2 ounce cakes, taking care not to break large pieces of crab. Saute in light vegetable oil until lightly brown on both sides. Finish in a 375 degree oven for 5 to 7 minutes.
Remoulade
Mix all ingredients together and chill.