Ocean City Crab Cakes

We called these Ocean City Crab Cakes because we first had these in Ocean City, NJ on vacation. :)



Ocean City Crab Cakes

Ingredients
1 (16-oz.) package fresh lump crabmeat, drained
4 large lemons, divided
2 large egg, lightly beaten
3 tablespoons mayonnaise
1 teaspoon Old Bay seasoning
2 teaspoons Dijon mustard
1 1/2 cups panko (Japanese breadcrumbs), divided
1/4 cup canola oil

Preparation


1. Pick crabmeat, removing any bits of shell.

2. Grate zest from 2 lemons to equal 2 tsp.; cut lemons in half, and squeeze juice into a measuring cup to equal 1/4 cup. Stir together lemon zest and juice and next 5 ingredients until well blended. Gently fold in crabmeat and 1 cup breadcrumbs.

3. Shape mixture into 8 patties. Dredge patties in remaining 1/2 cup breadcrumbs.

4. Cook half of patties, in 2 Tbsp. hot oil in a large nonstick skillet over medium heat, 2 minutes on each side or until golden brown; drain on a wire rack. Repeat procedure with remaining oil and patties.

5. Cut remaining 2 lemons into wedges. Serve crab cakes with lemon wedges and remoulade sauce*.

Southern Living JUNE 2011


*Remoulade sauce:
½ cup plus 2 tbsp. light mayonnaise
2 tbsp. stone ground mustard
1 clove garlic, minced
1½ tbsp. pickle juice
½ tsp. prepared horseradish
¼ tsp. cayenne pepper
¼ tsp. hot paprika
Dash of hot sauce

Directions:
To make the remoulade sauce, combine all of the sauce ingredients in a blender or food processor and process until smooth. (If you don’t have a blender or food processor, you can just mix it in a small bowl with a spoon.) Adjust seasonings to taste. Chill until ready to use.

From Annie's Eats

Ratings:
Brad: ***
Jordan: ***
Eli: **
Phoebe: (no stars because she didn't eat them)

Overall Family Rating: 8/20