FCC Crab Cakes

Crab Cakes

Ingredients:

2 large eggs
2-1/2 tablespoons mayonnaise
1-1/2 teaspoons FCC Dijon Mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 cup finely diced celery, from one stalk
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat (I used claw meat)
1/2 cup panko
Vegetable or canola oil, for cooking

Instructions:

Wisk all ingredients except breadcrumbs and crab meat.
Add crab meat and breadcrumbs, folding in.
Should make 6, 1 cup patties.
Brown both sides in a skillet.
I finished in the oven until 160° internal, but you can finish in a skillet as well.

Remoulade Recipe
Ingredients:

1 1/4 cups mayonnaise
1 tablespoon sweet paprika
1 teaspoon pickle juice
1/4 cup FCC Dijon Mustard
2 teaspoons horseradish (optional)
1 teaspoon hot sauce
1 large clove garlic, minced
Mix all ingredients and refrigerate for an hour

Recipe by Shaun Burchett from Fresh Chile Cookin'! group on Facebook. 

 

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