Ingredients
¼ tsp. fresh ground black pepper
½ tsp. salt
2 Tbsp. mayonnaise
Zest from 1 large lemon
1 large egg
2 tsp. shallot, finely minced
½ tsp. prepared horseradish sauce
3 Tbsp. cilantro, finely chopped
1 jalapeno, seeds & veins removed and finely minced
2 tsp. Old Bay Seasoning
1 tsp. worcestershire sauce
1 Tbsp. dijon mustard
⅓ cup panko breadcrumbs
1 can (16-oz.) Phillips Crab Meat, drained
Salt and pepper to taste
Salt and pepper to taste
Pinch of cayenne pepper
1 tsp. worcestershire sauce
1 tsp. apple cider vinegar
1 tsp. Old Bay Seasoning
2 tsp. dijon mustard
1 large lemon
1 Tbsp. chipotle tabasco sauce
3 Tbsp. prepared horseradish sauce
2 Tbsp. Asian garlic chili sauce
2 green onions, finely minced
½ cup sour cream
½ cup mayonnaise
Step by step
Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 375°F.
Zest one large lemon; set aside for use in Crab Cakes. Then squeeze 1 tablespoon of juice for Spicy Remoulade Sauce. Place all ingredients in a medium size bowl and mix to combine. Set aside or place in refrigerator until ready to use.
In a large bowl, combine all the ingredients and blend thoroughly to combine. If mixture is too wet, add 1 tablespoon more of panko breadcrumbs and combine.
Take a heaping tablespoon (approximately ⅛-cup) of crab mixture and form into round discs about 2 inches in diameter. Place cakes about 1-inch apart on a parchment-lined cookie sheet. (TIP: To serve Crab Cakes as an entree, form mixture into larger discs.)
Transfer the parchment paper with Crab Cakes to the preheated Baking Stone, and bake for approximately 15 minutes until the cakes are firm to the touch.
Remove Crab Cakes from oven by transferring them on the parchment paper back to a baking sheet. Serve immediately with the Spicy Remoulade Sauce.