1 tbl chopped fine herbs, chervil, parsley, tarragon and thyme
12 oz lumb crab meat, drained
2 c remoulade sauce (recipe follows)
1 (8.5 oz ) box corn muffin mix
1 c bread crumb with herb mixture
Remoulade sauce
2 tbl jarred capers, chopped
2 c tartar sauce
2 tsp cajun seasoning
1 tsp horseradish
6 dashes tabasco
Instructions
In a medium bowl add crabmeat and 1 c remoulade sauce. Stir gently to combine. Add bread crumb mixture and lightly toss till combined. (Over mixing will make them gummy). Form 12-15 crab cakes about 2 inches in diameter. Pour corn muffin mix onto a shallow dish (pie plate). Carefully coat crab cakes with the corn muffin mix and set aside.
In a large skillet over medium heat, add enough oil to cover bottom of the pan. When the oil is hot, fry crab cakes in batches until golden brown (about 2 minutes per side) Transfer to a sheet pan (put paper towel first to drain off oil) Bake crab cakes in preheated oven for 8-10 minutes. Serve with additional remoulade sauce
remoulade sauce
In a small bowl, mash capper with a fork. Add tartar sauce, Cajun seasoning, horseradish and tabasco and combine completely. Let chill in refrigerator covered for at least 1 hour to let the flavors meld.
Originally Submitted
3/27/2015
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