Ingredients:
Crab Cakes:
1 lb lump crab meat
2 tbsp Buona Cucina Sweetie Tweetie Seasoning
1 cup panko breadcrumbs
1 whole egg
1 tbsp whole grain mustard
1 tsp horseradish
Juice of 2 lemons
2 tbsp mayonnaise
Buona Cucina Lemon Infused Oil, as needed
Lemon-Dill Remoulade:
1 cup mayonnaise
1 tsp fresh dill, minced
1 tsp fresh parsley, minced
6 capers, minced
1 tsp garlic, minced
1 tsp shallot, minced
Juice of 1 lemon
1 tsp hot sauce
Directions:
Prepare the Crab Cake Mixture: In a mixing bowl, gently combine the lump crab meat, panko breadcrumbs, egg, whole grain mustard, horseradish, lemon juice, and mayonnaise. Mix carefully to avoid breaking apart the crab.
Cook the Crab Cakes: Heat Lemon Oil in a sauté pan over high heat. Scoop small portions of the crab mixture into the pan, gently pressing them down while ensuring they have enough space to cook. Sear until golden brown on both sides.
Make the Remoulade: In a bowl, mix mayonnaise, dill, parsley, capers, garlic, shallot, lemon juice, and hot sauce until well combined.
Serve & Enjoy: Plate the crab cakes, drizzle with remoulade, and garnish with Pomegranate Quince White Balsamic Vinegar. Enjoy!
Recipe by Chef Eric Longley