5-Ingredient Crab Cakes and Remoulade

Ingredients:

Crab cakes

• 1 large egg
• 1/4 cup mayonnaise
• 2 tbsp chopped fresh parsley
• 1.5 teaspoons seafood seasoning, such as Old Bay
• 1 teaspoon Dijon mustard
• 1 lemon (grate the zest and cut the lemon into wedges)
• 450 g of natural lump crab meat
• 0.5 tbsp. panko breadcrumbs
• 2 tbsp melted butter + extra for greasing the pan
• 5-Ingredient Remoulade

5-Ingredient Remoulade

• 1 cup mayonnaise
• 1 tbsp capers, finely chopped
• 0.5 tsp garlic salt
• 1/4 tsp freshly ground black pepper
• Juice of 1 lemon

Preparation:

1. In a medium bowl, beat the egg. Add the mayonnaise, parsley, seafood seasoning, Dijon mustard, and lemon zest, then mix well.
2. Add the crabmeat and panko and mix gently but thoroughly until smooth. Form into 8 crab cakes, using 1/3 cup of the mixture for each. Place on a greased baking sheet.
3. Position the oven rack 20 cm from the oven's heating element. Preheat the oven to grill mode. Brush the tops of the crab cakes with melted butter.
4. Grill the patties in the oven until golden brown on top and cooked through, 4–5 minutes. Alternatively, fry the patties in a skillet with melted butter over medium heat. Fry the patties until golden brown, 3–4 minutes per side.
5. Serve the cutlets immediately with lemon wedges and remoulade.
   
   5-Ingredient Remoulade:
   Mix mayonnaise, capers, garlic salt, pepper and lemon juice in a bowl.