How Do You Make Crab Cakes With Remoulade?
Crab cakes are an American dish similar to fishcakes that are commonly associated with the Northeastern United States, especially the Chesapeake Bay area. They are typically served with French remoulade sauce, which is very similar to tartar sauce. This recipe prepares eight crab cakes and 1 cup of remoulade sauce, and will serve four people. Combine ½ cup of mayonnaise, the Dijon mustard, relish and anchovy paste in a small bowl. Chop 2 tbsp. of fresh parsley and 1 tbsp. of capers, and then add them to the bowl and mix well. Add the dried tarragon and stir. Cover the bowl tightly with plastic wrap, and chill in the refrigerator for 20 to 24 hours. The longer the sauce is allowed to chill, the more flavorful it will become. Combine the fresh bread crumbs, crab meat, scallions, 3 tbsp. mayonnaise, Worcestershire sauce, egg, salt, pepper and mustard in a large bowl. Stir all of the ingredients together, and spread a piece of wax paper out beside the bowl. Cover the wax paper with the dry
