Crab Cakes With Whole Grain Mustard Remoulade - cooking recipe

Ingredients

Crab Cakes
1 lb crabmeat (fresh or canned)
1/3 cup breadcrumbs (I use Italian seasoned)
3 green onions (finely chopped both green and white parts)
1/2 cup red bell pepper (finely chopped)
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 tablespoon lemon juice
1 dash cayenne pepper
flour, for dusting
1/2 cup olive oil
Whole Grain Mustard Remoulade
1 cup mayonnaise
1 tablespoon chili powder
1 tablespoon stone ground mustard
1 tablespoon lemon juice

Preparation

For Crab Cakes:
Mix all ingredients, except flour and oil in a large bowl.
Shape into patties and dust with flour.
NOTE: Can be frozen at this point.
Heat oil in a large skillet over medium heat.
When oil is hot, carefully place crab cakes, in batches, and fry until browned.
About 4- 5 minutes.
Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
Serve with Whole Grain Mustard Remoulade or favorite sauce.
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For Whole Grain Mustard Remoulade:
Combine all ingredients and serve with cakes.
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If cakes were frozen, heat in 350\u00b0F oven until desired warmness is achieved (approx 15 minutes).