Crab Cakes with Remoulade Sauce
Here's another great way to use Ball Park® Hamburger Buns. The best crab cakes are freshly made and cooked in your skillet just until crunchy on the outside. The remoulade sauce is inspired by New Orleans cooking, and you can adjust the spice levels with more or less horseradish and Louisiana-style hot sauce. Crisp french fries make a great side, but you can go lighter with marinated green bean salad.
Tip: To help the crab cake patties hold together during cooking, refrigerate them for 30 minutes before putting them in your skillet.
- 8 Ball Park® Hamburger Buns
- 1 to 2 tablespoons butter, melted
- Remoulade sauce:
- 3/4 cup mayonnaise
- 3 tablespoons chopped green onion
- 1 tablespoon grainy mustard
- 1 tablespoon chopped Italian parsley
- 2 teaspoons ketchup
- 2 teaspoons white wine vinegar
- 1 teaspoon horseradish
- 1 teaspoon garlic granules
- 2 to 3 dashes hot sauce, such as Tabasco
- Salt and pepper to taste
- Crab cakes:
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1/2 tablespoon minced red onion
- 1/2 tablespoon minced Italian parsley
- 2 (6-ounce) cans crabmeat, drained, picked clean
- 2 to cups fine bread or cracker crumbs, divided use
- 3 teaspoons Old Bay Seasoning
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 2 tablespoons vegetable oil
- Trimmings to include lettuce, tomato and onion, as desired, plus lemon wedges
- To make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator.
- To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork.
- Add crab, 1 cup bread crumbs, mustard, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet.
- Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust.
- In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until uniformly golden brown.
- Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees just until they begin to brown at edges.
- To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Serve with extra sauce and lemon wedges on the table.