Crab Cakes and Remoulade Sauce with Salad Greens
Ok, so this one really isn’t a warmer or comfort food, but I just REALLY wanted some good crab cakes. This is my blog, I make the rules. (Most of the time there are no rules.) #sorrynotsorry
I stumbled across the Natasha’s Kitchen video blog. She’s extremely perky! She posted the video for these crab cakes and my mouth watered, so I knew I was going to make them ASAP!
In the recipe she makes a lemon aioli to go along with the crab cakes, but I was feeling like making some remoulade instead. Remoulade is more on the Cajun/spicy side and goes great with the cakes, it’s the more traditional sauce. The recipe also calls for about 14 cakes, but I made them a little bit bigger and ended up with about 10. Still had a few leftover, and I’m going to let you in on a little secret: a warmed up crab cake with a runny fried egg on top IS AWESOME for breakfast. I mean, more delicious than it has a right to be; who do they think they are?! I’ll post the link to the crab cakes and also the recipe for the remoulade sauce. I wanted lump crab, which they have already shelled in the seafood section at Kroger. They were out, so I used the other option they had which was the Private Selection Special crab meat, it was still really good! As for the salad, just baby spring mix greens and a little ranch dressing. It was all delicious!
https://natashaskitchen.com/crab-cakes-recipe/
Cheers! ~ Jen