Crab cakes with creamy cucumber sauce
Ingredients
Serves 6
- 1 lb crabmeat
- 1 Cup of crushed biscuits Simple White
- 1 Beaten egg
- 1 c. tablespoons mustard
- ½ cup mayonnaise
- 1 c. of sauce with horseradish and wasabi
- ½ tsp. Tea Boukman Habanero hot sauce and citrus
- 2 tbsp. tablespoons extra-virgin olive oil with pronounced aromatic notes
Preparation
- In a large bowl, carefully mix crab meat with cracker crumbs, egg, mustard, creamy wasabi Worcestershire sauce, Boukman sauce and mayonnaise.
- Shape into six cakes, 1 inch thick, and place on a baking sheet lined with waxed paper.
- Refrigerate until firm, at least 20 minutes. Preheat oven to 400°F.
- Heat olive oil in a large cast iron pan.
- Fry crab cakes over medium heat until golden, about 4 minutes on each side.
- Transfer to oven and bake until thoroughly cooked, about 10 minutes.
- Place crab cakes on a plate and serve with Braswell’s creamy cucumber crab cake sauce.
