Crab Cakes with Rémoulade Sauce
INGREDIENTS
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For the Crab Cakes:
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1½ cups panko bread crumbs, divided
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Salt & pepper
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2 stalks of celery, chopped
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½ cup chopped onion
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1 clove garlic, peeled and smashed
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1 tablespoon unsalted butter
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4 ounces shrimp, peeled, deveined and tails removed
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¼ cup heavy cream
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2 teaspoon Dijon mustard
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1 teaspoon lemon juice
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½ teaspoon hot pepper sauce
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½ teaspoon Old Bay seasoning
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1 pound lump crab meat, picked over for shells
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4 tablespoons vegetable oil
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For the Rémoulade Sauce:
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½ cup mayonnaise
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1½ teaspoons sweet pickle relish
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1 teaspoon hot sauce
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1 teaspoon fresh lemon juice
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1 teaspoon minced fresh parsley leaves
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½ teaspoon capers, drained and rinsed
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½ teaspoon Dijon mustard
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1 small clove garlic, coarsely chopped
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Salt and pepper
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