Crab Cakes with Cajun Remoulade
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thecookscook.com.
Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Fork
- Spoon
- Spatula
- Baking sheet
- Oven
- Refrigerator
- Plate
- Zip-top bag
- Rolling pin
Ingredients
- 158 ml (2/3 cup) mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Cajun seasoning
- Half a lemon, finely zested and juiced
- Salt
- 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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