Crab Cakes & Remoulade
For the crab cakes:
2 lbs crab meat*
2 oz pork rinds
2 tbsp dried parsley
2 large eggs
4 tbsp mayo
1 tbsp dijon mustard
1 tbsp old bay seasoning
2 tbsp salted butter
For the remoulade:
3/4 cup of mayo
2 tbsp dijon mustard
2 tsp prepared horseradish
2 tsp apple cider vinegar
1 tsp cajun seasoning
1 tsp hot sauce
1 tsp garlic powder
First prepare the remoulade.
In a mixing bowl, combine all of the ingredients and mix well. Place the bowl in the refrigerator, covered, for at least an hour before serving.
Make the crab cakes
In a food processor, combine the pork rinds and parsley, and pulse to create a breadcrumb like texture.
In a small bowl, beat the eggs, and then whisk in the mayo, mustard, and old bay until well combined.
In another bowl, add the crab meat, "breadcrumbs", and egg mixture. Gently fold the ingredients together, careful not to overwork the crab, but making sure to mix well.
Form into 8 patties and refrigerate for at least 30 minutes in order to set.
When ready, heat a large skillet over medium-high heat and melt 1 tbsp of butter.
Fry the crabcakes 4 at a time, 3 minutes per side. After the first 4 are done, remove from heat and add the remaining tbsp of butter, and then fry the last 4 crabcakes like the first batch.
Remove from heat and serve each cake with about 2 tbsp of the remoulade.
Enjoy!
*to keep the recipe inexpensive, using drained canned crab meat works just fine.
