MINI CRISPY CRAB CAKES WITH REMOULADE
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
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Cooking tools:
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Rolling pin
- Nonstick skillet
- Spatula
- Oven
- Stove
- Refrigerator
- Plate
- Lemon juice squeezer
- Citrus press
- Serving platter
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
- ½ cup Hellman’s Light Mayo
- ¼ cup Ketchup
- 1 teaspoon Worcestershire
- ½ teaspoon black pepper
- 2 tablespoons fresh lemon juice
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