Nailah Knows Food: Crab Cakes with Remuloude dipping sauce
This month, Davidson Local is introducing a new Sunday feature entitled Nailah Knows Food. Nailah Curry is a chef, caterer and co-owner of Lou Lou’s Seafood in Lexington. Weekly, she will be sharing some of her favorite recipes that you can make at home. We hope you enjoy!
INGREDIENTS FOR THE CAKES:
1lb lump crab meat
2 cups Panko breadcrumbs
2 eggs
1/3 cup diced yellow onion
1/3 cup diced red sweet bell pepper
1 TBS minced garlic
3 TBS Old Bay seasoning
2 TSP black pepper
1 cup fresh parsley (1/4 cup if using dry)
1/2 cup mayonnaise
DIRECTIONS
combine all ingredients and form into thick patties. (Hockey Puck Shaped)
Fry in medium pan with 2 tbs oil until it starts to crisp.
Flip and finish cooking in a 400 degree oven for 5 mins or until golden brown.
INGREDIENTS FOR THE SAUCE:
1 cup mayonnaise
2 TBS worcheshire sauce
2 TBS Hot sauce (I prefer Texas Pete)
1 whole lemon juice and zest ( zest not necessary)
1 TBS Old Bay seasoning
1 TSP garlic powder
1 TSP onion powder
1 TBS dry parsley
DIRECTIONS:
Whisk together in a bowl.
Refrigerate.
Get to dippin’
