Seafood
MARYLAND JUMBO LUMP CRAB CAKES WITH TAMARIND HEADS REMOULADE
Ingredients
-
1 lb. Maryland Jumbo Lump Crabmeat
-
1 egg
-
2 tsp. Worcestershire sauce
-
1/4 tsp. ground mustard
-
2 Tbsp. mayonnaise
-
1 tsp. lemon juice
-
1 Tbsp. mustard
-
1 Tbsp. melted butter
-
1 tsp. parsley flakes (or 1 Tbsp. fresh)
-
1 tsp. Old Bay Seafood Seasoning
-
1/2 C. breadcrumbs
-
4 Tbsp. vegetable oil (if pan frying)
-
Tamarind Heads Remoulade Sauce
Instructions
-
1
In a large mixing bowl, combine all ingredients except for crab meat and breadcrumbs.
-
2
Gently fold the crab meat into the wet mix, carefully not to break up any lumps.
-
3
Add the breadcrumbs and gently toss to combine throughout.
-
4
Shape into cakes.
-
5
For best results, allow the crab cakes to rest in the refrigerator for up to an hour before cooking.
-
6
While waiting for the crab cake mixture to chill, make the remoulade sauce.
-
7
Pan fry for 5 minutes per side, or bake at 375°F for 12-15 minutes until evenly golden browned on each side and cakes reach an internal temperature of 165°F.
