Melrose crab cakes

How to make Melrose crab cakes with grilled vegetables and remoulade sauce

Melrose crab cakes with grilled vegetables and remoulade sauce

Serves 6
2x premium jumbo lump crabmeat
½ cup fresh white bread crumbs
2 whole eggs
1 tbsp Dijon mustard
2 drops Tabasco
1 tsp salt
¼ tsp pepper
3 tbsp finely chopped parsley
½ tsp Worcestershire sauce

1. Pick and drain crabmeat
In a bowl combine eggs, salt, pepper, mustard, Tabasco, parsley and Worcestershire. Whisk together.
Add crabmeat to egg mixture and gently fold in.
Add bread crumbs and fold in gently.
Form into 3 oz. portions.

Creating the dish
18 slices zucchini
18 slices plum tomato
36 spears asparagus
3 tbsp olive oil
1 cup remoulade sauce
4 Tbsp grapeseed oil
12 crab cakes
2 large bunches of watercress

1. Preheat oven to 400°F (Gas Mark 6) and turn on grill.
In a medium saute pan, heat grapeseed oil and sear the crab cakes in the pan, browning each side. Place in pre-heated oven until cooked through, for 7-8 minutes.
Drizzle vegetables with olive oil and place on grill, sear both sides and season. Divide among six plates. Garnish with remoulade sauce and watercress. Place crab cakes over vegetables and serve.

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