Crispy Crab Cakes Recipe with Pickle Ranch Remoulade

Name: Crispy Crab Cakes Recipe with Pickle Ranch Remoulade
Total time: 40 min
Ingredients: 1 tablespoon butter; ½ small onion, minced; ½ poblano pepper, stemmed, seeded and finely chopped; 1 garlic clove, minced; 1 tablespoon Fish Monger seasoning; 1 pound best quality lump crab meat; 1 egg, lightly beaten; ¼ cup mayonnaise; 2 teaspoons Creole mustard; Several dashes hot sauce (e.g. Louisiana or Crystal); 2 scallions, finely chopped; 2 tablespoons chopped Italian parsley; Juice of ½ lemon; ¼ cup Panko crumbs (or regular breadcrumbs); Fish Fry coating mix; 1 cup buttermilk; 1 egg; 1 jalapeno pepper, stemmed, seeded, and finely chopped; 4 scallions, thinly sliced; 1 cup mayonnaise (preferably Duke’s); 1 ½ teaspoons Rodeo Ranch seasoning; 2 teaspoons pickle brine; 4 dill pickle slices, finely chopped; Juice of 1 lime

fireandsmokesociety.com

A final dredge in our Fish Monger Crispy Coating gives the crab cakes an exceptionally crisp exterior, paired perfectly with a dollop of pickle ranch remoulade.

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