CRAB CAKES w/ Sauces

By avpeters

Ingredients

• Remoulade Sauce:
• Ingredients
• • 1 pound crabmeat, picked free of shells
• • 1/3 cup crushed crackers (recommended: Ritz)
• • 3 green onions (green and white parts), finely chopped
• • 1/2 cup finely chopped bell pepper
• • 1/4 cup mayonnaise
• • 1 egg
• • 1 teaspoon Worcestershire sauce
• • 1 teaspoon dry mustard
• • 1/2 lemon, juiced
• • 1/4 teaspoon garlic powder
• • 1 teaspoon salt
• • Dash cayenne pepper
• • Flour, for dusting
• • 1/2 cup peanut oil
• • Favorite dipping sauce, for serving
• • 1 cup mayonnaise, recipe follows
• • 1 tablespoon capers, minced
• • 1 cornichon, minced
• • 1 or 2 anchovies, minced
• • 1 shallot, minced
• • 1 teaspoon minced fresh chives
• • 2 teaspoons minced fresh parsley leaves
• • Salt and freshly ground white pepper
• .
• 2 tablespoons jarred capers, chopped
• 2 cups tartar sauce
• 2 teaspoons Cajun seasoning
• 1 teaspoon prepared horseradish
• 6 dashes hot pepper sauce, or to taste (recommended: Tabasco)
• Mayonnaise:
• • 1 egg yolk*
• • 1/8 teaspoon salt
• • Freshly ground white pepper
• • 1 teaspoon Dijon mustard
• • 1 teaspoon fresh lemon juice
• • 1 cup corn oil
• • *RAW EGG WARNING
• Lemon Aioli:
• • 1/2 cup mayonnaise
• • 1 clove garlic, minced
• • 1 tablespoon chopped chives
• • 3 tablespoons lemon juice
• • 1/2 teaspoon lemon zest
• • Kosher salt and freshly ground black pepper
• Lemon Dill Sauce:
• • 1 cup mayonnaise
• • 1/4 cup buttermilk
• • 2 tablespoons chopped fresh dill leaves
• • 1 tablespoon chopped fresh parsley leaves
• • 1 tablespoon grated lemon zest
• • 2 teaspoons fresh lemon juice
• • 1 garlic clove, minced

Preparation

Step 1

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

Remoulade Sauce:
In a bowl, combine all the ingredients until well blended. Taste and adjust seasoning with salt and pepper. Keep refrigerated until needed.

In a small bowl, mash the capers with a fork. Add tartar sauce, Cajun seasoning, horseradish, and hot pepper sauce and combine completely. If you have the time, let chill in the refrigerator, covered, for at least 1 hour to let flavors meld.

Mayonnaise:
In a bowl, whisk together the egg yolk, salt, pepper, mustard, and lemon juice. Slowly add the oil, whisking all the while until emulsified. Keep refrigerated until needed.
Yield: 1 cup

Lemon Aioli:
In a medium bowl, mix all the ingredients together.

Lemon Dill Sauce:
To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.