Crab Cakes with Remoulade Sauce

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Crab Cakes

• ½ cup mayonnaise
• 1 egg, lightly beaten
• 1 Tbsp Worcestershire
• 1 Tbsp Dijon mustard
• ½ tsp hot sauce
• 1 lb jumbo lump crabmeat
• 1 cup saltines, crushed
• ¼ cup butter

• In a medium bowl, combine the mayo, egg, Worcestershire, mustard and hot sauce
• Gently fold in the crackers and the crabmeat, trying not to break up the larger pieces of crab
• Shape into 8 patties and place on a baking sheet lined with wax paper or parchment
• Allow the crab cakes to chill for 1 hour
• When ready to saute the crab cakes, melt half of the butter in a skillet on medium heat and gently place 4 of the crab cakes in the hot pan
• Saute on medium until golden brown (approx. 4 minutes) and then flip
• Continue to cook on the flip side until golden brown and hot throughout, approx. 4 minutes
• Drain on paper towels and then serve with the Remoulade Sauce

*Serves 4 as an entrée

Remoulade Sauce

• 2/3 cup mayonnaise
• 2 green onions, finely chopped
• 2 Tbsps fresh parsley
• 3/4 Tbsp dried dill
• 1 Tsp lemon juice
• 2 Tbsps horseradish
• ¼ cup whole grain mustard
• 1 Tbsp ketchup
• 1 tsp Worcestershire Sauce
• 1 Tbsp sweet paprika
• ½ tsp kosher salt
• 1/8 tsp black pepper
• ½ tsp hot sauce

Combine all ingredients in a bowl and chill until ready to serve