Crab Cakes with Remoulade Sauce

June 25, 2018

J.M Thomamson seasoning ads a twist to the classic crab cakes.

Ingredients

1 lb.lump crab meat, drained, any shells removed

2 largeeggs, beaten

1/2 cuppinko-style bread crumbs

1 t.J.M. Thomason Streamside Angler Seasoning Blend

1/4 t.seasoning salt

3 T.olive oil

3/4 cupolive oil mayonnaise

2 T.White wine vinegar

1/2 T.fresh-ground black pepper

1/2 T.creole mustard

1/2 t.salt

1/2 t.sugar

2 t.minced garlic

1 t.prepared horseradish

Preparation

Crab Cake Directions:

1. Mix crab meat, eggs, bread crumbs, Streamside Angler Seasoning Blend and seasoning salt together in medium bowl until well combined.

2. Heat olive oil over medium-high heat in a large frying pan.

3. Divide the crab mixture into seven even portions and form into patties.

4. Once the oil is hot, add the patties to the oil and cook 3-4 minutes on each side until golden brown on the outside and cooked through. Serve with the Southern Remoulade Sauce. Serves 7.

Sauce Directions:

1. Whisk together all the ingredients until well combined. Leftover sauce can be stored in an air-tight container in the refrigerator for up to one week.