Crab Cakes with Dill Pickle Remoulade - Lyndey Milan
Salt flakes and freshly ground black pepper, to taste 2 tablespoons capers Instructions Soak breadcrumbs in milk, squeeze dry and discard milk.
Ingredients
- ¾ cup (45g) fresh breadcrumbs (see notes)
- ¼ cup milk
- 225g raw crabmeat, well drained
- 2 green onions, finely sliced
- ½ red capsicum, finely chopped
- 1 stalk celery, finely chopped
- 1 tablespoon finely chopped flat-leaf parsley
- 1 egg yolk
- 1/8 teaspoon cayenne pepper
- 1 tablespoon extra virgin olive oil
- Lemon wedges, to serve
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