Crab Cakes

Crab Cakes

Not on this week's menu

Tasty little crab cakes handmade with lump and claw meat served with tangy remoulade sauce
  • Pescatarian Pescatarian

Preparation

Heat a med. sized fry pan over med. heat. Add 2 tbspbutter or oil, let heat. Cook each side for approx. 3 mins, until the center is hot and the cake is goldenbrown. Serve with remoulade.

Ingredients

Crabmeat, garlic, scallion, Italian parsley, salt, black pepper, lemon zest, breadcrumbs, eggs, Worcestershire sauce, mayonnaise, remoulade (mayonnaise, garlic, parsley, celery, scallion, capers)

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On this week’s menu