Web Extra: Highmade Crab Cakes
In the August 2013 issue, writer Michelle Burgess visits the Hill Country town of Comfort to show us another meaning of “comfort food.” Chef Brent Ault shares his recipe for crab cakes.
Highmade Crab Cakes
Preheat oven to 325 degrees.
Spray a 12-cup muffin tin with cooking spray.
Place crab in a colander and drain excess liquid
Combine remaining ingredients in a bowl and mix well. Add crab and gently fold into the mayo mixture. Using an ice-cream scoop, scoop crab into muffin tins and bake for 20 minutes.
Serve with Highmade Remoulade Sauce (recipe follows).
Highmade Remoulade Sauce
Combine ingredients and serve with Highmade Crab Cakes.