Crab Cakes with Roasted Red Pepper Remoulade

Crab Cakes with Roasted Red Pepper Remoulade
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Category: side dish


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

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


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Added 6 years ago by:
Elizabeth Wilson Elizabeth Wilson
     151 recipes
3 people cheffed this recipe
Patricia Marie BulischeckTrishka122784Elizabeth Wilson
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