Ingredients
Yield: 4 servings
1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
1 large egg
1/4 cup light mayonnaise
2 tsp Dijon mustard
1 tsp Old Bay seasoning
1 tsp fresh lemon juice
1/2 tsp Worcestershire sauce
8 slices soft white sandwich bread, crusts removed and torn into small pieces (about 3/4 cup - try not to compress it too much)
1/4 c panko
1 tbs chopped fresh flat-leaf parsley
1 tbs butter
1 tbs olive oil
1/4 tsp paprika
Remoulade:
1 roasted red bell pepper
1/3 c light mayonnaise
1/2 tbs mustard
1/2 tbs prepared horseradish
1/2 tbs capers, drained
1/2 tbs lemon juice
Preparation
