Maryland Crab Cakes with Horseradish-Sriracha Remoulade

• Seafood

  • 1 lb Lump crab meat, fresh

• Produce

  • 1 tbsp Parsley, fresh
  • 1 Shallot

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Capers
  • 2 tsp Dijon mustard
  • 1 tbsp Horseradish, prepared
  • 1 tbsp Lemon juice
  • 5/8 cup Mayonnaise
  • 1 tsp Mustard
  • 1 tbsp Sriracha
  • 1/2 tsp Worcestershire sauce

• Baking & Spices

  • 1/2 tbsp Old bay seasoning
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1 tbsp Canola oil

• Snacks

  • 1/2 cup Saltine crackers

• Dairy

  • 1 tbsp Butter

Found on hostthetoast.com

Description

Ingredients

• ½ cup mayonnaise
• 1 tablespoon prepared horseradish
• 1 tablespoon Sriracha
• 1 tablespoon capers
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 2 teaspoons dijon mustard
• 1 shallot, coarsely chopped
• 1 lb fresh lump crab meat
• ½ cup saltine crackers, crushed (or dry breadcrumbs)
• 1 egg, beaten
• 2 tablespoons mayonnaise
• 1 tablespoon fresh parsley, chopped
• ½ tablespoon Old Bay seasoning
• 1 teaspoon mustard
• ½ teaspoon Worcestershire sauce
• ¼ teaspoon salt
• 1 tablespoon butter
• 1 tablespoon canola oil

Directions

• Add all of the ingredients to a food processor or blender and combine until smooth. Refrigerate until serving.
• In a small bowl, mix cracker (or bread) crumbs, mustard, Old Bay and salt. Set aside.
• In a large bowl, combine egg, mayonnaise, and Worcestershire sauce. Gently fold in the crumb mixture.
• Add the crab meat and parsley, and gently shape into 6 cakes, making sure not to break up the crab meat. Place them on a baking sheet lined with parchment paper.
• Refrigerate the cakes for at least an hour to ensure that they wont fall apart while cooking.
• Heat the oil and butter in a skillet over medium heat. Fry the crab cakes for about 6-8 minutes, gently flipping half-way through. Serve immediately or keep warm in a 200 degree oven.