Spicy Crab Cakes with Horseradish-Sriracha Remoulade

By now you're probably sick of eating turkey. One thing we never get sick of in our house is seafood - we could probably eat it everyday and not have so much as a peep of a complaint spoken. It's almost the weekend so I hope you have a little bit more down time & more time to cook! Skip the take out or the your usual chicken routine & try this spicy crab cake recipe (or if spice isn't for you, try these). It's got a little bit of spice & the remoulade (aka fancy word for saucy tartar-esque mayo) I adapted from this recipe I found that actually reminded me of these crab cakes I made a while back.  It's a great recipe to prep earlier in the day & then stick in the fridge & cook when you're ready because the cooking part only takes a matter of minutes.

You can serve it as an appetizer or load up an entree plate with two cakes & some veggies & call it dinner like we did. We had left overs so I packed up the ingredients  (crab cake - wrapped in foil; 2 slices of bread; a small container of remoulade; mixed baby field greens) for a crab cake sandwich that both Chris & I constructed for lunch at our respective offices.


(recipe adapted from Host the Toast's Maryland Crab Cakes with Horseradish-Sriracha Remoulade recipe )

Ingredients:
For the Remoulade:

• ½ cup mayonnaise
• 1 tablespoon prepared horseradish
• 1 tablespoon Sriracha
• 1 tablespoon capers
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 2 teaspoons dijon mustard
• 1 shallot, coarsely chopped

For the Crab Cakes:

• 1 lb fresh lump crab meat
• ½ cup plain panko breadcrumbs
• 1 egg, beaten
• 2 tablespoons mayonnaise
• 1 tablespoon fresh parsley, chopped
• ½ cajun seasoning
• 1 cayenne pepper
• 1 tablespoon lemon juice
• ¼ teaspoon salt
• 1 tablespoon butter
• 1 tablespoon olive oil (but you can use canola oil too)

Make the Remoulade!

1. Add all of the ingredients to a food processor or blender and combine until smooth. Refrigerate until serving.

Make the Crab Cakes:

1. In a small bowl, panko, cajun seasoning, cayenne pepper & salt. Set aside.
2. In a large bowl, combine egg, mayonnaise, and lemon juice.
3. Gently fold in the crumb mixture.
4. Add the crab meat & parsley
5. Gently shape into 6 cakes, making sure not to break up the crab meat.
6. Place them on a baking sheet lined with parchment paper.
7. Refrigerate the cakes for at least an hour to ensure that they won’t fall apart while cooking.
8. Heat the oil and butter in a skillet over medium heat.
9. Fry the crab cakes for about 6-8 minutes, gently flipping half-way through.
10. Serve immediately over mixed greens & top with generous dollops of remoulade.