Crab Cakes & Remoulade Sauce

Texas Brew Crab Cakes
With Texas Brew Salsa Remoulade 

Crab Cakes
3 Tbsp. Texas Brew Honey Roasted Chipotle Salsa, Hot
1 lb. lump crab meat or lump claw meat (Phillips Is Best)
1/3 cup mayonnaise
2 tsp. Old Bay seasoning
1 Tbsp. Dijon mustard
1 Tbsp. chopped fresh parsley
1 egg white
½ cup Panko bread crumbs (can substitute 12 saltine crackers, crushed)

  1. Pick over the crab meat and remove any shell or cartilage. Drain any liquid.
  2. Combine mayonnaise, salsa, Old Bay, parsley, mustard, egg white; Mix till smooth.
  3. Add this mixture to the crab meat, being careful not to break up the lumps of crab meat.
  4. Add Panko bread crumbs or crushed crackers to crab mixture, being careful not to break up lumps of crab meat. Let crab cake mixture rest for 10 to 15 minutes.
  5. Form into small ¼ to½ inch thick sausage size patties, making sure edges are flat.
  6. Pan fry in peanut oil until golden brown on both sides. Do not over crowd your pan when frying. Leave enough room to turn carefully in order to avoid breaking.

Tips:  If your crab cakes are too moist to shape into patties, add more bread crumbs or crushed crackers a little at a time until a meatloaf like consistency is achieved.

Texas Brew Salsa Remoulade

3 Tbsp. Texas Brew Honey Roasted Chipotle Salsa, Hot
½ cup chopped red pepper
¼ cup chopped celery
¼ cup chopped green onions
¾ cup mayonnaise
2 Tbsp. Dijon mustard
1 tsp. Worcestershire sauce
1 tsp. horseradish

Puree in a food processor or blender until smooth. Chill. Serve Texas Brew Crab Cake with a dollop Texas Brew Honey Roasted Chipotle Salsa Remoulade.

Tips:  Serve Texas Brew Salsa Remoulade in the place of cocktail sauce when eating pre-cooked and peeled shrimp. To spice up just add 1 Tbsp. of Cajun seasoning. Excellent as a chip dip.

Recipes by Paul Hostetter, Head Cook, Texas Brew Products Barbeque Team