Recently my husband and I went on a date night to The Blue Door on Dixie Hwy. We completely fell in love with this place’s atmosphere and food. One of our appetizer’s was the crab cakes with remoulade. The shape is something we couldn’t figure out as they were tall stacks about two inches in height and the tops and bottoms were browned. This is my own take on these delicious crab cakes with remoulade. I hope you enjoy them as much as we did.
Crab Cakes with Remoulade
Ingredients
Crabcrakes
- 16 oz lump crab meat
- 3 eggs
- 1/4 cup Mayonaise
- 1 Tbsp Maille seedy Dijon
- 1/2 tsp dry mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 cup scallions, sliced
- 2 tsp Old Bay seasoning
- 1/2 tsp Worcestershire sauce
- 1/4 tsp sea salt
- freshly cracked black pepper, to taste
- 1 tsp lemon juice + 1 tsp lemon zest
- 2 tsp parsley, finely chopped
- 1.5 cups breadcrumbs
- 2 tbsp extra virgin olive oil
Remoulade
- 3/4 cup Mayonaise
- 2 tbsp Maille seedy Dijon
- 1 shallot, finely diced
- 4 cloves garlic, minced
- 2 Tbsp lemon juice + 1 tsp lemon zest
- 1 tsp Worcestershire sauce
- 2 tsp chives, sliced
- 1/4 sea salt
- freshly cracked black pepper, to taste
Prepare
- First, mix all of the crab cake ingredients in a bowl until thoroughly combined. Spray a 12 well muffin tin with olive oil.
- Preheat oven to 350 degrees Fahrenheit.
- Grab a fist full of the mixture and press down into each muffin tin well. Repeat until you end up with 12-16 crab cakes.
- Bake for 15 minutes, or until golden brown.
- In the meantime make the remoulade by mixing all of the remoulade ingredients in a bowl until thoroughly combined.
- Finally, spread a tablespoon of the remoulade onto a plate and top with a crab cake. Enjoy!
