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.
