Crab Cake Waffles with Remoulade Sauce

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

Ingredients

SERVINGS: 4–8 Cake(s)

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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