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Crab Cakes with Remoulade and Lemon (25 Minutes)
Ingredients
  • subheading: UNITS USM:
  • subheading: SCALE:
  • subheading: ½x:
  • subheading: For the crab cakes:
  • 1 pound lump crab meat
  • ½ cup bread crumbs
  • ¼ cup mayonnaise
  • ¼ cup finely chopped red bell pepper
  • 2 green onions, finely chopped
  • 1 large egg, beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon Old Bay seasoning
  • Salt and pepper to taste
  • Vegetable oil, for frying
  • subheading: For the remoulade:
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped green onions
  • 1 tablespoon capers, drained and chopped
  • 1 teaspoon hot sauce (optional)
  • Juice of ½ lemon
  • Salt and pepper to taste
  • subheading: For serving:
  • Lemon slices
  • Fresh parsley, chopped
Steps
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