Fish and crabs are one of the most famed seafood in the world, devoured by many these items can be eaten as appetizers, main course or even snacks. Here the classic flavours have redeveloped into the modern taste. Thus, relish into the all tie favourite salmon croquettes and crab cakes.
Serves 12 pieces
Crab Cakes with Spicy Rémoulade
Total Time 20 minutes
For Crab Cakes:
1. To prepare crab cakes, drain crabmeat on several layers of paper towels. Combine crabmeat, bell pepper, and the next 4 ingredients (through egg), tossing gently. Stir in 1/4 cup panko. Place remaining 3/4 cup panko in a shallow dish.
2. Divide crab mixture into 8 equal portions. Shape 4 portions into 3/4-inch-thick patties; dredge in panko. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Add dredged patties; cook 3 minutes on each side or until golden. Remove from pan. Repeat procedure with the remaining crab mixture, panko, and oil.
3. To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients; serve with crab cakes.