Crab Cakes with Spicy Remoulade Sauce

Photo by Lil B.
Adapted from 3.bp.blogspot.com

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

Adapted from 3.bp.blogspot.com

Ingredients

  • Crab Cakes:

  • 1/2

    lb jumbo lump crab meat, pick it over but leave it in large chunks

  • 3

    tbs finely chopped red pepper

  • 2

    tbl finely chopped shallots

  • 2

    tbl finely chopped flat leaf parsley

  • 1/4

    mayonnaise

  • 1

    egg

  • 1/4

    tsp cayenne

  • Tabasco, several dashs (to taste)

  • 2 - 4

    tbls bread crumbs (to bind the cakes)

  • Panko for coating the crab cakes

  • Canola oil for sauteing

  • Remoulade Sauce:

  • 1.5

    c. mayonnaise

  • 3

    tbls capers, drained & chopped

  • 3

    tbls chopped cornichons

  • 1

    tbl chopped chived

  • 1

    tbl chopped chervil (can substitute flat leaf parsley if not available)

  • 1

    tbl chopped tarragon

  • 1

    tbl Dijon Mustard

  • Salt & Pepper to taste

  • 1

    tsp Worcehtershire sauce

  • 3 - 4

    dashes Tabasco sauce

Directions

1) Combine red pepper, shallots & parsley in a bowl, season with salt & pepper & then add the crab being careful not to break up the large pieces 2) In a small bowl, combine the mayonnaise & egg, season with cayenne & Tabasco, Gently stir into crab & mix just to blend. 3) Stir in 2 tbls of bread crumbs & see if the cakes hold together (you just want the cakes to barely hold together). If necessary add additional bread crumbs. Form 4 cakes & coat with panko. Refrigerate until ready to fry. 4) Preheat oven to 350 F 5) Heat a large saute pan and add about 1/4" of oil. Add in crab cakes & cook over medium high heat until the cake are lightly golden, about 2 minutes. Turn the cakes over & cooks the other side. 6) Transfer to parchment lined baking sheet & bake for 10 minutes, until cooked through. Remoulade sauce Combine all the ingredients, season to taste with salt & pepper. Refrigerate until ready to use, will keep in refrigerator for up to 3 days.

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