Lump Crab Cakes with Cocktail Remoulade Sauce
INGREDIENTS
•
4 slices white sandwich bread, crusts removed
•
1 pound jumbo lump crabmeat, picked through for bits of shell
•
1/4 cup mayonnaise
•
2 green onions, finely chopped
•
2 teaspoons finely grated lemon zest
•
1 teaspoon Worcestershire sauce
•
1 teaspoon seafood seasoning, such as Old Bay
•
1/4 teaspoon hot sauce, such as Tabasco
•
Kosher salt and freshly ground black pepper
•
1 large egg, lightly beaten
•
5 tablespoons unsalted butter
•
1 small clove garlic, thinly sliced
•
1 pound baby spinach
•
Cocktail Remoulade, for serving, recipe follows
•
Lemon wedges, for serving
•
1/3 cup mayonnaise
•
1/3 cup ketchup
•
2 tablespoons prepared horseradish
•
1 tablespoon finely chopped flat-leaf parsley
•
1 tablespoon whole grain mustard
•
1 tablespoon white wine vinegar
•
2 teaspoons finely chopped capers
•
1 green onion, finely chopped
•
Kosher salt and freshly ground black pepper
ADVERTISEMENT