MINI CRISPY CRAB CAKES WITH REMOULADE - Dish off the Block
Instructions: In a medium size bowl, whisk together the mayo, Dijon, black pepper, 2 tablespoons of the lemon juice, Worcestershire, and 1 of the eggs. GENTLY
Ingredients
- ½ cup Hellmann’s Light Mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon black pepper
- 4 tablespoons lemon juice
- ½ teaspoon Worcestershire
- 3 eggs
- 28 saltines, crushed as fine as possible
- 1-pound Premium lump crabmeat
- ¼ cup fresh flat leaf parsley, chopped
- 1 ½ cups panko breadcrumbs
- 2 tablespoons butter
- ¼ cup olive oil
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