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Crab Cakes with Remoulade

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Makes 8
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes

BEER PAIRING

Pair with a Belgian Witbier, like Blue Moon® Belgian White Belgian-Style Wheat Ale

The bright citrus of the orange peel in Blue Moon® Belgian White Belgian-Style Wheat Ale provides a citrus element that elevates this seafood dish.

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The beer's sweetness is the perfect complement for the sweet crab meat, helping to balance its briny saltiness. The coriander in this Belgian Witbier adds a perfumy, herbal element that plays off the spicy remoulade. And to top it off, the beer's carbonation helps cut through the richness of our remoulade, all while cleansing the palate.  

Topics:
Appetizers, Seafood, American, Fall, Winter

INGREDIENTS

½ cup mayonnaise

1 large egg

1 tablespoon Dijon mustard

2 tablespoons fresh chives, minced

½ tablespoon Worcestershire sauce

¼ teaspoon salt

¼ teaspoon ground black pepper

1 pound lump crab meat

20 saltine crackers, crushed

¼ cup canola oil

Lemon wedges, for serving remoulade sauce

¾ cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon lemon juice

1 clove garlic, minced

1 ½ teaspoons horseradish

1 teaspoon hot sauce

½ teaspoon paprika

¼ teaspoon ground cayenne pepper

PREPARATION

STEP 1

In a large bowl, stir to combine mayonnaise, egg, mustard, chives, Worcestershire, salt, and pepper. Add crab and crushed saltine crackers and mix until just combined. Form into 8 patties.

 

STEP 2

Heat oil in a large skillet over medium-high heat. Add crab cakes to the oil and cook 3 minutes a side until golden.

 

STEP 3

In a bowl, mix to combine all ingredients for the remoulade sauce. Serve crab cakes with sauce and lemon wedges.

 

Note: Crab cakes can be made in advance and stored covered in the refrigerator before frying.

Ingredients

INGREDIENTS

½ cup mayonnaise

1 large egg

1 tablespoon Dijon mustard

2 tablespoons fresh chives, minced

½ tablespoon Worcestershire sauce

¼ teaspoon salt

¼ teaspoon ground black pepper

1 pound lump crab meat

20 saltine crackers, crushed

¼ cup canola oil

Lemon wedges, for serving remoulade sauce

¾ cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon lemon juice

1 clove garlic, minced

1 ½ teaspoons horseradish

1 teaspoon hot sauce

½ teaspoon paprika

¼ teaspoon ground cayenne pepper

Preparation

PREPARATION

STEP 1

In a large bowl, stir to combine mayonnaise, egg, mustard, chives, Worcestershire, salt, and pepper. Add crab and crushed saltine crackers and mix until just combined. Form into 8 patties.

 

STEP 2

Heat oil in a large skillet over medium-high heat. Add crab cakes to the oil and cook 3 minutes a side until golden.

 

STEP 3

In a bowl, mix to combine all ingredients for the remoulade sauce. Serve crab cakes with sauce and lemon wedges.

 

Note: Crab cakes can be made in advance and stored covered in the refrigerator before frying.

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