Crab Cakes with Remoulade Sauce
Ingredients
- ¾ cup mayonnaise
- 3 tablespoons chopped green onion
- 1 tablespoon grainy mustard
- 1 tablespoon chopped fresh Italian flat-leaf parsley
- 2 teaspoons ketchup
- 2 teaspoons white wine vinegar
- 1 teaspoon prepared horseradish
- 1 teaspoon garlic granules
- 2 dashes hot pepper sauce (such as Tabasco), or to taste
- salt and ground black pepper to taste
- ¼ cup mayonnaise
- 1 large egg, beaten
- 1 ½ teaspoons minced red onion
- 1 ½ teaspoons minced fresh Italian flat-leaf parsley
- 2 cups fine bread crumbs or cracker crumbs, divided
- 2 (6 ounce) cans crabmeat, drained, picked clean
- 2 tablespoons ground black pepper
- 1 tablespoon seafood seasoning (such as Old Bay)
- ½ teaspoon sea salt
- 1 pinch cayenne pepper
- paprika to taste
- 2 tablespoons vegetable oil
- 8 hamburger buns (such as Ball Park), split
- 1 tablespoon butter, melted, or more as needed
- lettuce, tomato, and onion, for topping, plus lemon wedges, as desired
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Instructions
- Whisk ¾ cup mayonnaise, green onion, mustard, 1 tablespoon chopped parsley, ketchup, vinegar, horseradish, garlic granules, and hot pepper sauce together in a medium bowl; season with salt and black pepper. Cover sauce; refrigerate until ready to serve.
- Combine ¼ cup mayonnaise, egg, red onion, and 1 ½ teaspoons minced parsley in a large bowl, stirring well with a fork.
- Add 1 cup bread crumbs, crabmeat, 2 tablespoons black pepper, seafood seasoning, ½ teaspoon sea salt, cayenne pepper, and paprika; stir until combined, the mixture will be fairly loose and wet.
- Shape crabmeat mixture into 8 equal-sized patties. Coat patties in remaining 1 cup bread crumbs to make a crust.
- Heat oil in a large skillet over medium heat; cook patties until uniformly golden brown, about 8 minutes, flipping halfway through cooking.
- Meanwhile, preheat the oven to 400 degrees F (205 degrees C). Arrange hamburger buns, split sides up, on a baking sheet.
- Brush buns with melted butter. Toast in the preheated oven until edges begin to brown.
- Place 1 crab cake on each bun, top with remoulade sauce and desired toppings. Serve with extra sauce and lemon wedges.
Source
Original recipe: View Original