Crab Cakes with Remoulade

A fabulous summer recipe that is really a quick cook.

I halved the recipe as I was only cooking for the two of us.

here are ingredients mis-en-plas

picked up the

Chicken of the Sea Jumbo Lump Crab Meat

at my favorite store, Trader Joe's 

but should you not have one nearby,

I am sure you can find it in refrigerated meat section

of your local market.

make the remoulade first so it has time for

flavors to meet and greet. 

finely diced green pepper

and green onion

drain the crab and add to veggies

mix in mayo, pepper, and egg

divide into four patties

dredge in bread crumbs

Sauté in vegetable oil for 3 minutes

flip and cook another 3 minutes

transfer to plate

(if making full recipe, put plate on warmer)

Here is my adaptation ...

Remoulade

Ingredients

1/4 Cup Mayo

2 tsp shallots, minced

1 tsp fresh parsley

1 1/2 tsp Dijon mustard

3/4 tsp capers, chopped

1/4 tsp ground pepper

Crab Cake

Ingredients

1/2 lb jumbo lump crab meat, drained

1 tbs green pepper, finely chopped

1 tsp mayo

freshly ground black pepper, you know what you like

1/2 of a lightly beaten egg

1 cup bread crumbs

canola oil

For original recipe, please visit

Wayfair Simply Summer Recipes

by Pam Stultz @

Housewives of Frederick County

as always, thanks for stopping by moonlight lane

xx-hb