Crab Cake Waffles with Remoulade Sauce
Crab cake batter cooked in a waffle maker and served with a homemade Creole-style remoulade sauce.
Ingredients
| 14 ounce | 395 g | canned crab meat, drained |
| 2 | eggs, lightly beaten | |
| 1 | zest and juice of 1 lemon | |
| 2 clove | garlic, finely chopped | |
| ¾ cup | 180 ml | plain breadcrumbs |
| 2 tsp | 10 ml | Dijon mustard |
| 1 | small onion, finely chopped | |
| 2 tbsp | 30 ml | parsley, finely chopped |
| to taste | salt and pepper | |
| ½ cup | 120 ml | mayonnaise (remoulade) |
| ½ cup | 120 ml | sour cream (remoulade) |
| ¼ cup | 60 ml | ketchup (remoulade) |
| ½ tbsp | 7.5 ml | apple cider vinegar (remoulade) |
| ½ tsp | 2.5 ml | creole seasoning (remoulade) |
| 2 tsp | 10 ml | paprika (remoulade) |
| ¼ tsp | 1.3 ml | Dijon mustard (remoulade) |
| 2 tsp | 10 ml | prepared horseradish (remoulade) |
| 1 | large clove garlic, minced (remoulade) | |
| to taste | salt and pepper (remoulade) |
Instructions
Servings: 4–8 cake(s).
Crab Cake Waffles: Combine all ingredients in large bowl and mix well. Form mixture into small patties and place in a pre-heated, greased waffle maker. Cook until cooked through and golden brown. Serve with lemon wedges and remoulade sauce.
Remoulade Sauce: Mix all ingredients together and store in refrigerator.