Crab Cake Waffles with Remoulade Sauce

By / Photography By Kathryn Brass-Piper | January 01, 2015

Ingredients

Crab Cake Waffles
  • 14 ounces canned crab meat, drained
  • 2 eggs, lightly beaten
  • Zest and juice of 1 lemon
  • 2 cloves garlic, finely chopped
  • ¾ cup plain breadcrumbs
  • 2 teaspoons Dijon mustard
  • 1 small onion, finely chopped
  • 2 tablespoons parsley, finely chopped
  • Salt and pepper, to taste
Remoulade Sauce
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ¼ cup ketchup
  • ½ tablespoon apple cider vinegar
  • ½ teaspoon creole seasoning
  • 2 teaspoons paprika
  • ¼ teaspoon Dijon mustard
  • 2 teaspoons prepared horseradish
  • 1 large clove garlic, minced
  • Salt and pepper, to taste

Preparation

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

Mix all ingredients together and store in refrigerator.

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Ingredients

Crab Cake Waffles
  • 14 ounces canned crab meat, drained
  • 2 eggs, lightly beaten
  • Zest and juice of 1 lemon
  • 2 cloves garlic, finely chopped
  • ¾ cup plain breadcrumbs
  • 2 teaspoons Dijon mustard
  • 1 small onion, finely chopped
  • 2 tablespoons parsley, finely chopped
  • Salt and pepper, to taste
Remoulade Sauce
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ¼ cup ketchup
  • ½ tablespoon apple cider vinegar
  • ½ teaspoon creole seasoning
  • 2 teaspoons paprika
  • ¼ teaspoon Dijon mustard
  • 2 teaspoons prepared horseradish
  • 1 large clove garlic, minced
  • Salt and pepper, to taste
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