Crab Cakes with Remoulade
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.
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.
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.
