Serves: 4
Time: 20m

Crab Cakes with Remoulade Sauce

Starts with: fresh cuts in a snap! Classic Trinity Mix

Ingredients

1 pkg. 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

Step 1

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.

Step 2

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.

Step 3

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.