Crab Cakes with Roasted Pepper Rémoulade

Preparation info
  • Portions:

    8

    • Difficulty

      Medium

Appears in
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
lb

Method

Procedure

  1. Pick over the crabmeat to remove any bits of shell.
  2. Mix together the bread crumbs, mayonnaise, eggs, mustard, Worcestershire sauce, salt, pepper, parsley, and scallions. Fold in the crabmeat.
  3. Form by hand into round cakes. For each portion, allow 1 large cake, about 4