Ingredients
- 2 6 oz. cans Crabmeat
- 1 Egg beaten
- 2 1/2 tbsp. Worcestershire Sauce
- 1/2 teaspoon dry mustard
- 1/8 tbsp. salt
- 1/2 cup dry bread crumbs
- 2 tablespoons margarine or butter
- 1/8 cup chopped onion
- Remoulade Sauce
- 1 cup catsup
- 1/2 cup mayonnaise
- 1/4 cup Horseradish
- Mix ingredients and chill. Serve with or on top of Crab cakes.
Directions
Blend ingredients in large bowl. Form into four cakes. Heat 2 tablespoons margarine or butter in skillet and sauti crab cakes until cooked through. Serve with Remoulade Sauce.
Makes 2 Servings
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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Crab Cakes with Remoulade Sauce