LUMP CRAB CAKES

LUMP CRAB CAKES 

 

1 egg

½ cup Hellmann’s Light Mayonnaise

1 Tbs. Dijon mustard

1 tsp. black pepper

2 Tbs. lemon juice

½ tsp. Worcestershire

28 saltines, crumbled as fine as possible

1 lb. lump crabmeat

¼ cup fresh flat leaf parsley, chopped

 

In a medium size bowl, whisk together the egg, mayo, Dijon, black pepper, lemon juice, and Worcestershire. GENTLY fold in crackers and crabmeat. Refrigerate for 30 minutes or overnight.

 

Heat a skillet with 2 Tbs. butter. Form the crab mixture into patties and place in the pan over medium heat. Brown for 3-5 minutes per side until browned.

Serve over salad greens with remoulade dressing.

Very little 'filler' in these delicious crab cakes and a great summer meal served over fresh garden greens.

Remoulade dressing:

½ cup Hellman’s Light Mayo

¼ cup Ketchup

1 Tbs. Dijon mustard

1 tsp. Worcestershire

1 tsp. black pepper

¼ cup milk

2 Tbs. fresh lemon juice

Whisk all ingredients together in a small bowl until smooth.

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Seafood

Salad

8 Ingredients or less

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