fresh cuts | Classic Trinity MixBack
- Serves: 4
- Time: 20m
Crab Cakes with Remoulade Sauce
Starts with: fresh cuts in a snap! Classic Trinity Mix
(1) 16-oz. can lump crab meat, drained
2 eggs, lightly beaten
⅔ cup panko breadcrumbs
Canola oil, for frying
½ cup mayonnaise
2 tsp. hot pepper sauce
1 tsp. whole grain mustard
1 Tbsp. capers, drained and coarsely chopped
In a large bowl, combine the fresh cuts in a snap! Classic Trinity Mix, crab meat, eggs, and panko breadcrumbs. Fold together gently until well combined. Form into 12 equal-sized patties, about 1” thick.
Coat a large nonstick skillet with canola oil and place over medium heat. While the oil comes up to temperature, prepare the remoulade sauce. In a small bowl combine the mayonnaise, hot pepper sauce, whole grain mustard, and capers. Stir until blended and set aside or refrigerate until ready to use.
Gently fry the crab cakes until golden brown, about 4 minutes per side. Transfer to a serving platter and serve with the remoulade sauce on the side. Serving size is three cakes.