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Crab Cakes With Remoulade Sauce



Crab Cakes (6)

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.

2019-02-03 14.17.20

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 (4-ounce scoop)
Equipment: 2-ounce or 4-ounce ice cream scoop, 2 rimmed baking sheet pans, a 12-inch non-stick sautèpan

1 pound of lump meat, check for bones
1/2 red bell pepper, chopped fine
1/2 yellow bell pepper, chopped fine
1/2 orange bell pepper, chopped fine
2 garlic cloves, minced
1 Fresno pepper, seeded and minced, (substitute jalapeno)
1/2 red onion, chopped fine
1 rib of celery, chopped fine
1 teaspoon of kosher salt
1/2 teaspoon of fresh ground black pepper
1 1/4 teaspoons of blackened seasoning, (substitute Old Bay or favorite hot sauce)
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 freshly chopped Italian parsley
1 cup of plain Panko breadcrumbs, processed fine
1 tablespoon of unsalted butter
1 teaspoon of olive oil
Lemon slices for garnish

Ingredients For Frying:
5 tablespoons of butter and 1/4 cup of olive oil

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

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

Heat up the butter and olive oil in a large sautèpan. Add all the diced vegetables, 1 teaspoon Kosher salt, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon of the blackened seasoning. Sautè on medium-low heat until the veggies are soft, approximately 15-20 minutes. Let cool.

In the meantime, in a large bowl,  add the beaten eggs, 1 teaspoon of the blackened seasoning (substitute Old Bay or favorite hot sauce), mayonnaise, Dijon mustard, breadcrumbs, and all the 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 4-ounce ice cream 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 to be refrigerated again for another hour to set.

When your ready to fry, heat the butter and olive oil over medium heat, in a large sautèpan. Add the crab cakes in batches, DO NOT overcrowd the pan. Cooking time should be about 2-3 minutes per side or until the crab cakes are golden brown.

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 a 250-degree 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 grated garlic, a teaspoon of Sriracha (add more if you like it really hot) and a pinch of salt and pepper. Whisk all that together and garnish with some chives.

To Serve:
1). Lay the Crab Cakes over a bed of arugula dressed with lemon juice, and a sprinkling of Kosher salt and fresh ground black pepper. On the side a delicious Remoulade Sauce.
2). Lay a hot Crab Cake resting on top of a dollop of cool Guacamole, Chunky Style.





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