Homestead Crab Cakes

Main Dishes 32 ingredients 5 steps

📷 stock photo

Ingredients

Crab Cakes
1 pound jumbo crabmeat (Chef recommended can of Phillips Crabmeat – found in refrigerator section at Costco and some supermarkets), drained well
½ cup unseasoned bread crumbs
2 egg yolks, beaten
Spicy Remoulade Sauce
4 ounces high quality mayonnaise
½ tsp. Dijon mustard
1 tsp. Worcestershire sauce
½ tsp. dry English mustard
½ tsp. celery seed
1 tsp. salt
1 tbsp. chopped parsley
1 ounce (2 tbsp.) fresh lemon juice
Tabasco sauce to taste
Dash of Old Bay fish seasoning
2 cups high quality mayonnaise
½ cup diced celery
½ cup diced scallions
2 tbsp. chopped parsley
¼ cup prepared horseradish
¼ cup Dijon mustard
¼ cup chili sauce
2 tbsp white wine vinegar
2 dashes Tabasco sauce (or to taste)
2 cloves garlic, crushed
1 tsp. paprika
¼ tsp cayenne pepper
1 seeded finely diced jalapeno pepper
Juice of 1 lemon
½ tsp. chopped fresh thyme
1 tsp chopped fresh basil
Pinch of salt

Crab Cakes
Combine all sauce ingredients well in separate bowl. To make crab cakes, place drained crabmeat in large bowl. Add bread crumbs and mix well. Add beaten egg yolks and mix thoroughly. Stir sauce into crabmeat mixture. Form into rounded patties . Saute in butter and olive oil mixture.
To serve, place crab cakes on top of spring greens mix with sliced avocado. Drizzle Spicy Remoulade Sauce on top. Serve with additional remoulade sauce and lemon wedges. Serves 4-6.
Spicy Remoulade Sauce
Mix all the above ingredients. Store in refrigerator. Also serve with other fish.