MINI CRAB CAKE BITES WITH REMOULADE DRIZZLE

Appetizers|Seafood

Ingredients

Crab Cakes:

½ cup Hellmann’s Light Mayonnaise

1 tablespoon Dijon mustard

1 teaspoon black pepper

4 tablespoons lemon juice

½ teaspoon Worcestershire

2 eggs

35 saltines, crushed as fine as possible

1-pound Premium lump crabmeat

¼ cup fresh flat leaf parsley, chopped

2 tablespoons butter

¼ cup olive oil

Remoulade dressing:

½ cup Hellman’s Light Mayo

¼ cup Ketchup

1 tablespoon Dijon mustard

1 teaspoon Worcestershire

½ teaspoon black pepper

2 tablespoons fresh lemon juice

Instructions

In a medium size bowl, whisk together the mayo, Dijon, black pepper, 2 tablespoons of the lemon juice, Worcestershire, and the eggs. Stir in the crackers and parsley. GENTLY fold in the crabmeat, taking care to keep the lumps intact as much as possible.

Refrigerate for at least 1 hour or overnight.

Form the crab mixture into small patties about 2” in diameter.

Heat the butter and olive oil in a large non-stick skillet over medium high heat until bubbling. Cook the crab cakes for 3 minutes per side until golden brown and warm through the center.

To make the remoulade, whisk all ingredients together in a small bowl until smooth.

To serve, put the remoulade in a squeeze bottle and drizzle over the tops of the crab cakes and sprinkle with parsley.