Crab Cakes with Spicy Tapatio Remoulade
Ingredients
- 1 pound jumbo lump crabmeat, drained and picked over
- ½ cup mayonnaise, divided into ¼ cups
- 1 NestFresh egg
- 2 Tbsp. minced chives
- 1 Tbsp. minced dill plus sprigs for garnish
- 2 tsp. Tapatio hot sauce
- 1 cup Tapatio Sour Cream
- 2 tsp. fresh lime juice
- ½ tsp. Old Bay seasoning
- 1 small pinch of cayenne
- 1 tsp. Worcestershire sauce
- 1 Tbsp. honey
- Salt
- Pepper
- 3 large NestFresh eggs, beaten
- 1 cup AP Flour
- 2 cups panko breadcrumbs
- ¼ cup canola oil
- 4 Tbsp. butter
Instructions
Combine crabmeat with ¼ cup mayonnaise, egg, chives, dill and Tapatio hot sauce
Using a ring mold, form into 8 patties
Chill for at least 30 minutes, or as long as overnight
Meanwhile, make Tapatio remoulade
Combine Tapatio, sour cream, ¼ cup mayonnaise, lime juice, Old Bay, cayenne, Worcestershire, honey, salt & pepper
Set up the dredging process by putting AP Flour, beaten eggs and panko in 3 separate plates or bowls
Remove crab cakes from the fridge and dredge the following way: flour, eggs, panko
Heat canola oil and butter in a non-stick skillet
Sautee 3 crab cakes at a time until golden brown, about 3 minutes per side
Top with Tapatio remoulade sauce and fresh dill sprig
Nest Fresh Suggestion
