Chef Jessica: Florida Crab Cakes Recipe

Chef Jessica Bright cooking Florida Crab Cakes. For more recipes go to www.facebook.com/followchefjessica or www.chefjessica.blogspot.com.

Crab Cakes & Remoulade

3/4 Cup soft bread crumbs
¼ Cup mayonnaise
1 tsp Dijon mustard
2 TBSP sweet onion, finely chopped
1 egg beaten
½ tsp fresh parsley, minced
1 tsp fresh thyme, minced
Salt and fresh ground pepper to taste
1 lb crab meat, drained and flaked
½ Cup all-purpose flour
1 TBSP Vegetable oil

Combine (and mix well) all ingredients except crab meat, flour and oil. Gently fold crab meat into mixture. Shape into crab cakes of desired size and chill. Heat the oil in skillet over medium heat. Dredge crab cakes in flour then place in oil and fry until golden brown, turn and brown other side. Drain on paper towels and serve with remoulade (recipe below). Serves 4

Remoulade

½ Cup mayonnaise
2 tsp ketchup
½ tsp siracha (rooster or chili sauce)
2 TBSP prepared horseradish
¼ tsp paprika
¼ tsp salt
½ tsp fresh parsley
Dash of cumin
Dash of cayenne pepper
Fresh ground black pepper to taste

Combine above in bowl and whisk together well. Serve with crab cakes & garnish with lemon wedge, parsley, and capers.

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Howto & Style

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