These crab cakes use hardly any filler for the best crab flavor, are seasoned with Old Bay, and are topped with a delicious Horseradish-Sriracha Remoulade.
Ingredients
∙ Serves 4-6
Seafood
1 lb Lump crab meat, fresh
Produce
1 tbsp Parsley, fresh
1 Shallot
Refrigerated
1 Egg
Condiments
1 tbsp Capers
2 tsp Dijon mustard
1 tbsp Horseradish, prepared
1 tbsp Lemon juice
5/8 cup Mayonnaise
1 tsp Mustard
1 tbsp Sriracha
1/2 tsp Worcestershire sauce
Baking & spices
1/2 tbsp Old bay seasoning
1/4 tsp Salt
Oils & vinegars
1 tbsp Apple cider vinegar
1 tbsp Canola oil
Snacks
1/2 cup Saltine crackers
Dairy
1 tbsp Butter
