Crab Cakes with Cajun Remoulade - The Cook's Cook

Name: Crab Cakes with Cajun Remoulade - The Cook's Cook
Ingredients: 158 ml (2/3 cup) mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon Cajun seasoning; Half a lemon, finely zested and juiced; Salt and freshly ground black pepper; 237 ml (1 cup) crushed Ritz crackers; 118 ml (1/2 cup) diced red pepper; 118 ml (1/2 cup) diced green bell pepper; 60 ml (1/4 cup) mayonnaise; 60 ml (1/4 cup) chopped parsley leaves; 1 tablespoon Old Bay seasoning; 1 tablespoon fresh lemon juice; 1 teaspoon finely grated lemon zest; 1 teaspoon Worcestershire sauce; 1 beaten egg; 454 grams (1 lb) lump crab meat

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These Crab Cakes with Cajun Remoulade are a far cry from the crab I grew up with. Raised in the midwest, not on the east coast, I was really only exposed

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Ingredients

158 ml (2/3 cup) mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Cajun seasoning
Half a lemon, finely zested and juiced
Salt and freshly ground black pepper
237 ml (1 cup) crushed Ritz crackers
118 ml (1/2 cup) diced red pepper
118 ml (1/2 cup) diced green bell pepper
60 ml (1/4 cup) mayonnaise
60 ml (1/4 cup) chopped parsley leaves
1 tablespoon Old Bay seasoning
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon Worcestershire sauce
1 beaten egg
454 grams (1 lb) lump crab meat

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