NuWave's Lump Crab Cakes

By BlueSchmoo

Ingredients

• 4 (2)
• 16 ounces fresh lump crab meat (8 oz)
• 2/3 cup of fresh white bread crumbs (dry can be substituted) (5 Tbsp + 1 tsp)
• 2 teaspoons Dijon mustard (1 tsp)
• 2 Tablespoons mayonnaise (1 Tbsp)
• 2 chopped scallion, shallot, or chives (1)
• 2 Tablespoons chopped flat parsley (1 Tbsp)
• 1 Tablespoon lemon juice or to taste ( 1 1/2 tsp)
• 1/2 teaspoon cayenne pepper (1/4 tsp)
• Salt and pepper to taste
• Remoulade Sauce
• 2 Tablespoons pickle relish (1 Tbsp)
• 1/4 cup of ketchup (2 Tbsp)
• 1/2 cup of mayonnaise (1/4 Cup)

Details

Servings 4

Preparation

Step 1

1. Thoroughly mix mayonnaise, mustard, scallions, parsley, lemon juice and cayenne; add breadcrumbs and crabmeat.

2. Toss gently to mix, leaving crab in chunks.

3. Add salt and pepper. If you like your crab cakes spicy add more cayenne pepper.

4. Form into cakes.

5. Place on the 4 inch rack on your NuWave oven.

6. Bake on power level high for 7 to 8 minutes. No need to turn.

7. Serve with Remoulade sauce or your favorite sauce.