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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.

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Arugula

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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

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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

Ingredients:
1 pound of lump crab meat, check for pieces of shell
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 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
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 Italian flat-leaf parsley, finely chopped
1 cup of plain Panko breadcrumbs, processed fine
5 tablespoons of butter, unsalted
1/4 cup of olive oil

Garnish Choices:
Lemon slices
Arugula
Guacamole
Cilantro

Butter And Oil Total 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

Directions:
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. Over medium-low heat, cook until the veggies are soft, approximately 15 to 20 minutes. Set aside to 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 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, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat, in a large sautè pan. Cook the crab cakes 3 to 4 at a time, DO NOT overcrowd the pan. Cooking time should be about 2 to 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 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 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.

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.

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