Let's Dish With Linda Lou

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Crab Cakes With Remoulade Sauce

My Crab Cakes With Remoulade Sauce is a great way to show off your cooking skills to family and friends. I like to serve them over a bed of baby arugula dressed lightly with fresh lemon juice, a sprinkling of Kosher salt, fresh ground black pepper, and a garnish of lemon slices.

When I’m having a party, I like to serve my Crab Cakes Over my Guacamole, Chunky Style as an appetizer. I’ll only serve one Crab Cake on the plate instead of my full entrèe portion of three cakes with a side of Remoulade Sauce.

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Chives (2)

Chives (2)

Flat Leaf Italian Parsley

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Crab Cakes (2)

Crab Cakes (3)

Crab Cakes (5)

Cilantro

Prep Time: 20 minutes
Inactive Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes

Total: 2 hours 20 minutes
Yields: 12 standard size crab cakes (2.25-ounce scoop)
Equipment: cookie-dough scoop, 2 rimmed baking sheet pans, 1 (12-inch) non-stick sautè pan, chef’s knife, mini food processor

Ingredients:
1 pound of lump crab meat, check for pieces of shell
2 tablespoons of olive oil
1 tablespoon of butter, unsalted
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 orange bell pepper, finely diced
2 garlic cloves, minced
1 Fresno chili pepper, seeded and minced, (substitute jalapeno)
1/2 red onion, finely diced
1 rib of celery, finely diced
1 teaspoon of kosher salt
1/2 teaspoon of freshly ground black pepper
2 teaspoons of Old Bay seasoning
1 tablespoon of Dijon mustard
2 large eggs, lightly beaten
1/2 cup of good mayonnaise
3 tablespoons of fresh chives, minced
2 tablespoons of Italian flat-leaf parsley, finely chopped
1 cup of plain Panko breadcrumbs, processed

Garnish Choices:
Lemon slices and/or wedges
Arugula
Guacamole
Cilantro

Butter And Oil For Frying:
5 tablespoons of butter, unsalted
10 tablespoons of olive oil

Ingredients For Remoulade Sauce:
1/2 cup of good mayonnaise
1 tablespoon whole grain mustard
1 garlic clove, freshly grated
1/2 lemon, juiced
1 teaspoon Agave nectar
1 teaspoon Sriracha
Pinch Kosher salt
Pinch of freshly ground black pepper
1 teaspoon of chives for garnish

Directions:
To start, place 1 cup of Panko breadcrumbs into a mini food processor. Pulse until the breadcrumbs become slightly finer in texture.

Melt 1 tablespoon of butter with 2 tablespoons of olive oil in a large sautè pan. Add all the diced vegetables, minced Fresno chili, and garlic, 1 teaspoon Kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon of Old Bay. Over medium-low heat, cook, stirring occasionally, until the veggies soften, approximately 15 to 20 minutes. Set aside to cool.

In the meantime, in a large bowl,  add the beaten eggs, 1 teaspoon of Old Bay, mayonnaise, Dijon mustard, breadcrumbs, and fresh herbs, mix well.  Next, add the cooled vegetable mixture to the breadcrumb mixture, stir to combine.

The last item is the crab meat. Break the meat up into smaller pieces fold it in gently so you don’t break up the meat too much. Cover and chill in the refrigerator for 30 minutes.

Use a cookie dough scoop to measure out the mixture so they’re all the same size. Shape into patties and place them on a rimmed baking sheet pan. Transfer again to the refrigerator for 1 hour to set.

Preheat oven to 250-degrees F.
When you’re ready to fry, place a large sauté pan over medium heat. Melt 1 tablespoon of butter with 2 tablespoons of olive oil. Add 4 crab cakes to the pan, cook for about 2 to 3 minutes per side or until golden brown.

Tip: Do not overcrowd the pan.

Transfer the crab cakes from the pan to a plate lined with a paper towel to catch any excess oil. Transfer them onto a baking sheet and into the oven to stay warm while you finish frying the rest of the crab cakes.

Directions For Remoulade Sauce:
In a bowl add 1/2 a cup of mayo and 1 tablespoon of whole-grain mustard.  Then add the juice of half a lemon, 1 teaspoon of Agave, (to balance the acidity), 1 clove of freshly grated garlic, 1 teaspoon of Sriracha (add more if you like it really hot), and a pinch of Kosher salt and fresh ground black pepper. Whisk all that together and garnish with chives.

There you have it, my Crab Cakes With Remoulade Sauce.

Serving Suggestions:
1). Lay the Crab Cakes over a bed of arugula, garnish with lemon slices. Serve with a side of Remoulade Sauce.
2). Lay a hot Crab Cake on top of a dollop of cool Guacamole, Chunky Style.
3). 
Garnish with a sprig of fresh Italian flat-leaf parsley.

Guacamole Three Ways

Salmon Cakes With A Chive-Dill Aioli

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Crab Rangoon Dip With Wonton Chips

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I have to believe, everybody loves Crab Rangoons, they’re so delicious! The luscious lump crab and cream cheese wrapped up in a wonton wrapper then deep-fried, so yummy!  I’m sure there are a lot of recipes out there for Crab Rangoon, but I’m biased. My Crab Rangoon Dip is one you’ll really enjoy.

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Garlic And Onion Powder

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Chives (2)

Flat Leaf Italian Parsley

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Crab Rangoon Dip

Prep Time: 5 minutes
Cook Time: 30 minutes
Yields: 2 servings
Equipment: large mixing bowl, mini food processor, casserole dish, rimmed baking sheet pan, non-stick cooking spray

Ingredients:
1 pound lump crab meat
1 (8-ounce) bar cream cheese, room temperature
1 cup of Greek Yogurt, plain
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon lemon zest
1/2 lemon, juiced
1 tablespoon confectioner sugar
1 teaspoon Old Bay seasoning
1 tablespoon garlic powder
3 tablespoons fresh chives, finely chopped (reserve 1 tablespoon for the top)
2 cups of Parmigiano-Reggiano cheese, freshly grated (reserve 1/2 cup for topping)
1 cup of bread crumbs, plain
2 tablespoons of olive oil
Italian flat-leaf parsley, finely chopped for garnish

15  wonton (square wontons) wrappers, cut diagonally
Kosher salt to taste

Directions:
Preheat oven to 350-degrees F.
In a large bowl, place the cream cheese, plain Greek yogurt. Add Kosher salt, fresh ground black pepper, lemon zest, lemon juice, confectioner sugar (to balance the acidity), Old Bay, garlic powder, freshly chopped chives, (reserving 1 tablespoon for the top),  and 2 cups of freshly grated Parmigiano-Reggiano cheese (reserving half a cup for the top). Mix to combine

Finally, double-check the lump crab for any shells. Fold in the lump crab meat so it doesn’t break up too much. You want to have large pieces of crab meat running throughout the dip. Spray a casserole dish with non-stick cooking spray. Add the crab mixture into the dish, spreading it evenly throughout.

Sprinkle the reserved grated cheese all over the top. Next, evenly sprinkle the breadcrumbs all over the top of the grated cheese. Finally, the reserved chives. Drizzle the top with olive oil so it browns nicely.  Bake for 30 minutes, until golden brown and bubbly. There you have it, my Crab Rangoon Dip.

Directions For Baked Wonton Chips:
Preheat oven to 400-degrees F.
Cut the square wontons in half diagonally. Spray two rimmed baking sheet pans with non-stick cooking spray. Divided evenly, arrange the triangle-shaped wontons in one even layer on each sheet pan. Spray non-stick cooking spray over the tops of the wonton wrappers. Bake for 6 to 8 minutes or until crispy and beginning to brown. Lightly sprinkle with kosher salt while they’re hot.

Serve my Crab Rangoon Dip hot with a side of crispy Wonton Chips.

Note: To double the amount of dip, double all the ingredients.

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Cannoli Cream Pie

Cannoli Pie

This recipe has all the goodness of a Cannoli but in a pie. Check out how easy my Cannoli Cream Pie is to make!

Cannoli Cream Pie

Homemade Pie Crust

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