Crab Cakes with Duke’s Remoulade Sauce

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  • Cook time icon 20 minutes Prep | 10 minutes Cooking
  • Servings icon 4 Servings

Crab Cakes

  • 1 pound crabmeat
  • ⅓ cup breadcrumbs
  • 3 scallions, finely chopped
  • ½ cup red bell pepper, finely chopped
  • ½ cup Duke's Mayonnaise
  • 1 egg
  • 1 tsp. Dijon mustard
  • 1 Tbsp. fresh lemon juice
  • ¼ tsp. garlic powder
  • Salt and pepper to taste
  • Flour, for dusting
  • ½ cup oil

Duke's Remoulade Sauce

Preparation

In a large bowl, combine all ingredients, except for the flour and peanut oil. Form 4 patties with the crab mixture and dust with flour. Heat the oil in a large skillet over medium heat. Sear the crab cakes until they are golden brown, about 4 minutes on each side. Combine all remoulade sauce ingredients and serve.

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