Couch Surfing &
Crab Cakes
with Bourbon Remoulade

Whisk together all ingredients except crab.

Fold crab in to whisked ingredients using your hand, being careful not to mash the crab. If your mixture feels too loose, you can add a few more crackers.

In an oiled, non-stick pan on medium high heat, sear crab cakes on each side until dark brown, about 1 minute per side. We recommend flipping with a fork.

In a small sauté pan, flambé bourbon. When flames subside, remove from heat and add Worcestershire, Hot sauce, paprika and parsley. Let stand for 5 minutes, or until it’s just warm, but not hot.

Whisk in all other ingredients