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Ff89f16f f3e7 493a 8d8a 9993a347910e  2016 03 23 16 50 26
Michelle Pallotta
Michelle Pallotta

Homemade lump crab cake with whole seed mustard & citrus remoulade. This is NOT your average crab cake with little crab meat and too much filler like bread crumbs and other ingredients that distract from the flavor of the crab. It's super simple and pure...and so amazing

For the Crab Cake:
Lump crab meat
Celery & shallot simmered in white wine/drained
Dijon mustard
Fresh tarragon
Fresh lemon juice
Very little plain panko breadcrumbs
Salt & Pepper

Form without over working the crab-- coat in plain panko

Flash fry until golden brown, finish in oven heated at 450 degrees.

For the Remoulade:
1 part mayo
1 part whole seed organic mustard
Squeeze of fresh lemon
Salt & Pepper