Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Crab Cakes With A Remoulade Sauce

on October 30, 2013

2013-10-28 19.11.29

Ingredients:

1 pound of lump or claw crab meat

1 red bell pepper chopped fine

1 yellow bell pepper chopped fine

2 garlic cloves minced

1 Fresno pepper ( jalapeno is fine) seeded and minced

1 red onion chopped fine

1 rib of celery chopped fine

1 tablespoon of kosher salt

1 teaspoon of black pepper

1 tablespoon of Old Bay ( hot sauce is optional as well)

1 tablespoon of Dijon mustard

2 large eggs beaten

1/2 cup of good mayonnaise

3 tablespoons of freshly chopped chives

2 tablespoons of freshly chopped Italian parsley

2 cups of plain bread crumbs

1 tablespoon of unsalted butter and 1 teaspoon of olive oil

Ingredients for frying are 5 tablespoons of butter and 3 tablespoons of olive oil

Directions:

Heat up the butter and olive oil in a large saute pan then add all the veggies, teaspoon of the salt and a 1/4 teaspoon of the pepper, add the garlic last, cook until tender and then let cool.  In the meantime add the beaten eggs and all the seasonings, mayo, the Dijon, and all the herbs and mix well. After the veggies have cooled add those to the bowl and stir. Now add the bread crumbs. This is the tricky part, you want the mixture not to be to dry or too runny, you want it to be moist so when you add the bread crumbs add them a little at a time so when your mixing this up you may or may not need the entire 2 cups. The moisture of the veggies, eggs, and mayo, will let you know if you need the entire amount. The last item is the crab meat and you want to fold it in gently so you don’t break up the meat. You want to have large pieces of crab running through your cakes. I use a 3 ounce ice cream scoop to measure out the mixture so they are all the same size. Shape them into patties and place them on a baking sheet to be refrigerated for at least 2 hours so the firm up and set. When your ready to fry, melt the butter and olive oil over medium heat let it get nice and hot and them fry your cakes in batches so you don’t overcrowd the pan. Cooking time should be about 2-3 minutes per side until they are golden brown. Take out of the pan put on piece of paper towel to catch excess oil, then move them onto a baking sheet into an oven at 250 degrees to stay warm while your finished frying the rest.

Remoulade sauce:

I put 1/2 a cup of mayo and 1 tablespoon of whole grain mustard in a bowl and whisk that together. I 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.


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