Name: Northumberland Rock Crab Cakes with Dill Remoulade
Ingredients: 1 lb. Rock Crab meat (if frozen, thaw and thoroughly squeeze out excess liquid); ¼ cup yellow pepper, minced; ¼ cup red pepper, minced; ½ cup red onion, minced; 2 Tbsp. fresh dill, chopped; ¼ cup mayonnaise; 1 egg, lightly beaten; ¼ cup bread crumbs (plus extra for breading); ½ tsp. salt; ¼ tsp. pepper; 2 tsp Fresh dill, finely chopped; 2 tsp Fresh lemon juice; 2 tsp Fresh Lime Juice; 2 tbsp Shallots, finely minced; ¾ cup Mayonnaise; Salt and pepper to taste

Ingredients

Units Scale

Northumberland Crab Cakes

1 lb. Rock Crab meat (if frozen, thaw and thoroughly squeeze out excess liquid)
1/4 cup yellow pepper, minced
1/4 cup red pepper, minced
1/2 cup red onion, minced
2 Tbsp. fresh dill, chopped
1/4 cup mayonnaise
1 egg, lightly beaten
1/4 cup bread crumbs (plus extra for breading)
1/2 tsp. salt
1/4 tsp. pepper

Dill Remoulade

2 tsp Fresh dill, finely chopped
2 tsp Fresh lemon juice
2 tsp Fresh Lime Juice
2 tbsp Shallots, finely minced
3/4 cup Mayonnaise
Salt and pepper to taste

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Instructions

Mix all ingredients well and divide into twelve balls. Form each ball into a cake about 1 inch round, then roll in bread crumbs and gently pan fry until golden brown.
Serve hot with dill remoulade.

Category: appetizers, entrees, seafood, recipes