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Maryland Crab Cakes with Horseradish-Sriracha Remoulade

Morgan
  • 78 minutes
  • Serves 4 to 6

INGREDIENTS

1 lb

Lump crab meat, fresh

1 tbsp

Parsley, fresh

1

Shallot

1

Egg

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

1/2 tbsp

Old bay seasoning

1/4 tsp

Salt

1 tbsp

Apple cider vinegar

1 tbsp

Canola oil

1/2 cup

Saltine crackers

1 tbsp

Butter

1 person Recommend This Recipe