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Crab Cakes with Remoulade Sauce

Katie Lee
  • 80 minutes
  • Serves 8

INGREDIENTS

1 lb

Lump crab meat, jumbo

2 tsp

Seafood seasoning

1

Garlic clove

1

Lemon, Zest of

1/2

Lemon, Juice of

2 tbsp

Parsley, fresh

1

Salad greens, Mixed

1/2

Yellow onion, medium

1

Egg, large

1 tbsp

Capers

4 tsp

Dijon mustard

1 tbsp

Ketchup

8 1/3 tbsp

Mayonnaise

1

Remoulade sauce

1 tbsp

Sweet pickle relish

1/4 tsp

Black pepper, freshly ground

1 tsp

Kosher salt

1

Kosher salt and freshly ground black pepper

1 tbsp

Olive oil

2

slices Bread