Crab cakes served with beery remoulade.
  |  First Published: September 2016

Following on from last month, I’ll be creating a delicious afternoon snack – crab cakes with beery remoulade. The remoulade has been infused with the flavour of beer for the perfect entrée to an afternoon BBQ.

Ingredients for the Crab Cakes

500g crab meat

1 tsp fresh thyme leaves

1/2 tsp dry mustard

1 tbsp mayonnaise

2 tsp Worcestershire sauce

Pinch of salt

1 tbsp fresh parsley, roughly chopped

1 egg

1/2 cup dried breadcrumbs

Canola oil, for sautéing

Lemon cheeks, for serving

Ingredients for the Beery Remoulade

1 tbsp extra virgin olive oil

2 cloves garlic, grated

2 tbsp chopped shallot

250ml (1 cup) beer

Dash of Worcestershire sauce

Pinch (or two) of cayenne pepper

1 cup mayonnaise

1-2 tablespoons chopped pickles/gherkins (amount depending on your taste)

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