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Ingredients

• Dressing
• • 1 cup mayonnaise (I only used 1/2 cup and it was just enough for these cakes)
• 1 tablespoon Dijon mustard
• • 1 teaspoon horseradish sauce
• • 1 tablespoon ketchup
• • 1 teaspoon balsamic vinegar
• • 1 teaspoon worcestershire sauce
• • 1/2 teaspoon Tabasco sauce (to taste)
• • 1 teaspoon garlic, finely chopped
• • 2 tablespoons chives, finely chopped (or green onion tops)
• • 1 tablespoon red onion, finely chopped
• • 1 tablespoon capers
• • 1 teaspoon cayenne pepper (to taste)
• • 3 tablespoons lime juice
• • salt (to taste)
• • pepper (to taste)
• crab cakes
• • 1 cup fresh crabmeat, drained well ( forgot to drain, rinse, and dry)
• • 2 tablespoons red bell peppers, diced (I didn’t use the pepper, I was afraid it might overpower the crab, your choice)
• • 1 tablespoon chives, chopped (or green onion tops, I used green onion tops)
• • 1 tablespoon red onion, diced
• • 1 teaspoon Old Bay Seasoning
• • 1 teaspoon worcestershire sauce
• • 1/2 teaspoon Tabasco sauce
• • 2 eggs
• • 1 tablespoon mayonnaise
• • 1 cup panko breadcrumbs
• • 1/4 regular bread crumbs
• • 2 tablespoons vegetable oil per two cakes at least

Description

Recipe Comes From The Armadillo Grill In Phoenix. By Galley Wench. I Was Looking For A Recipe With A Remoulade Sauce And The Ingredients For The Sauce And Cakes Read Well Is Why I Made This Recipe.

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