MINI CRISPY CRAB CAKES WITH REMOULADE

Crab Cakes:

½ cup Hellmann’s Light Mayonnaise

1 tablespoon Dijon mustard

1 teaspoon black pepper

4 tablespoons lemon juice

½ teaspoon Worcestershire

3 eggs

28 saltines, crushed as fine as possible

1-pound Premium lump crabmeat

¼ cup fresh flat leaf parsley, chopped

1 ½ cups panko breadcrumbs

2 tablespoons butter

¼ cup olive oil

 

Remoulade dressing:

½ cup Hellman’s Light Mayo

¼ cup Ketchup

1 tablespoon Dijon mustard

1 teaspoon Worcestershire

½ teaspoon black pepper

2 tablespoons fresh lemon juice

In a medium size bowl, whisk together the mayo, Dijon, black pepper, 2 tablespoons of the lemon juice, Worcestershire, and 1 of the eggs. GENTLY fold in crackers, crabmeat, and parsley. Refrigerate for 30 minutes or overnight.

Form the crab mixture into small patties about 2” in diameter.  Beat the remaining 2 eggs in a small bowl and place the panko in another small bowl.

Dip the patties into the egg and then press into the panko to coat on both sides.

Heat the butter and olive oil in a large non-stick skillet over medium high heat until bubbling.  Cook the crab cakes for 3-5 minutes per side until golden brown and warm through the center.

To make the remoulade, whisk all ingredients together in a small bowl until smooth.

To serve, squeeze the remaining lemon juice over the tops of the crab cakes and top with a dollop of the remoulade dressing.

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