CRAB CAKES (TORTITAS DE JAIBA) ● Crab Cakes ● Chef Yolo ● La Sazón del Corazón

Ingredients: 1 Lb. Crab Pulp 1 Piece of Egg 4 Tbsp. Mayonnaise 3 tsp. Dijon Mustard 2 Tbsp. chopped red Onion 1 tsp. minced Garlic 2 Tbsp. chopped Chives ½ tsp. Cayenne Powder (Chile Powder) The Zest of a yellow Lemon c / s of Lemon Drops ½ Cup ground Bread Salt and Pepper to taste For the Remoulade Sauce: ¾ Cup Mayonnaise 2 tsp. Dijon Mustard 2 chopped Pickles 1 tsp. Tabasco Sauce 1 tsp. Paprika Powder 1 tsp. Garlic Powder 1 tsp. Onion Powder c / s of Lemon Drops ½ tsp. dehydrated Organ ½ tsp. dehydrated Thyme Salt and Pepper to taste Process: If the crab meat is frozen, defrost and strain until completely drained, if necessary, squeeze the meat with your hands until there is no remaining moisture. In a bowl place the crab meat along with the mayonnaise, the mustard, mix perfectly and then add the onion, garlic, chives, cayenne pepper, lemon zest and finally a few drops of lemon to taste. Season with salt and pepper to taste, then add the ground bread little by little until it is perfectly integrated and the moisture is minimal. With an ice cream scoop, take a portion and shape it into a small hamburger with your hands. In a frying pan with oil and a little butter, fry the crab cakes until lightly browned on both sides. On a plate with paper towel, rest the pancakes until the excess fat is removed. For the Remoulade Sauce: Mix all the ingredients and rectify the seasoning with salt and pepper to taste. Serve the Crab Cakes with slices of yellow lemon and accompany with the Remoulade Sauce.