Ingredients
Mini Crab Cake Appetizer
- 2 Large Eggs
- 1 1/2 pounds Crab Meat (lump or claw) Checked for shells.
- 1 tsp Salt
- 1 tsp Pepper
- 1 ½ tsp Old Bay Seafood Seasoning
- 1 c Mayonnaise
- 1 TBS lemon zest
- ½ tsp lemon for juice
- ½ c breadcrumbs
- olive oil
Low Country Boil
- 5 lbs. Shrimp
- 3 lbs. smoked sausage
- 12 ears sweet corn
- 6 red skin potatoes
- 3 large yellow onions
- Zatarain’s Seasoning
- Old Bay Seasoning
- 3 lemons
Directions
Mini Crab Cakes: Whisk eggs, add dry seasonings and whisk together. Pour into mixing bowl, add mayonnaise and stir. Next add crab meat and 1 tablespoon of lemon zest to mixing bowl. Gently, using a spoon, mix ingredients together. Squeeze ½ lemon over the mixture and stir. Next, sprinkle in breadcrumbs and mix. Form either appetizer size cakes or supper size cakes from the mixture. Refrigerate for 30 minutes. Drizzle olive oil into a frying pan. Saute cakes over a medium to medium-high heat, cooking 2 to 3 minutes per side for appetizer size cakes and 3 to 4 minutes per side for supper size cakes. Serve with a Remoulade sauce.
Low Country Boil: Boil potatoes, onions and 2 lemons in Zatarain’s bag and ¾ cup of Old Bay for 10-12 minutes.Add smoked sausage, cut in bite-size pieces, for 8-10 minutes. Next, add corn, that you need to break in half, for 5-6 minutes. Add shrimp and stir. Cut off heat. Strain and spread on tray. Squeeze juice from one lemon
