Red Meat Allergy Friendly Mini Crab Cakes

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Red Meat Allergy Friendly Mini Crab Cakes

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Ingredients

6 servings

For the crab cakes

⅓ cup mayonnaise
Sir Kensingtons Avocado Mayo - 12 OZ Sir Kensington's Classic Mayonnaise - 12 fl oz Spectrum Mayonnaise Organic - 16 Fl. Oz.Spectrum Mayonnaise Organic With Olive Oil Extra Virgin The Ojai Cook Organic Mayonnaise
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1 large egg, lightly beaten
1 tbsp dijon mustard
1 tbsp worcestershire sauce
1 tsp old bay seasoning
1 tsp hot sauce
1 tbsp fresh lemon juice
2 tbsp fresh flat-leaf parsley, finely chopped
2 green onions (green tops only), thinly sliced
½ cup plain breadcrumbs, plus more for coating
1 lb lump crab meat, picked over for shells

For cooking

3 tbsp unsalted butter
2 tbsp neutral oil (such as canola oil or vegetable oil)

For the remoulade

½ cup mayonnaise
1 tbsp dijon mustard
1 tbsp capers, drained and roughly chopped
1 tbsp fresh lemon juice
1 tsp hot sauce
½ tsp smoked paprika
salt and pepper, to taste

For serving

lemon wedges, for serving (optional)

Instructions

1
Make the remoulade: whisk together the mayonnaise, Dijon mustard, capers, lemon juice, hot sauce, and smoked paprika in a small bowl until smooth. Season with salt and pepper, then cover and refrigerate until ready to serve.
2
In a large bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, hot sauce, and lemon juice until combined. Stir in the parsley and green onion tops.

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