Crab Cakes Remoulade

Posted by francis keyser Monday, October 4, 2010

Taste Level: GR
Cost: $20 and Over
Serves: 4
Prep Time: 1- 1 hours 30 min.
Cook Time: 5-10 min.
Difficulty: 1

Here are some of my southern style crab cakes! I personally always mix in some crab claw meat because I really enjoy the flavor. You do not have to do this but I highly recommend it!

Ingredients:
Crab Cakes
8 oz crab claw meat
8 oz lump crab meat (jumbo is the best when it can be found)
1/3 cup 2 tbsp Vivanti crackers (crushed)
2/3 cup 1 tbsp Town House crackers (crushed)
2 eggs
2 tbsp mayo
2 tsp creole mustard
3 green onions (chopped)
1/4 cup green bell peppers (diced)
2 tbsp red bell peppers (diced)
2 tbsp yellow bell peppers (diced)
1 purple jalapeno (seeded, diced)
1/2 of a jalapeno (seeded, diced)
1 tbsp fresh basil (diced)
2 tsp fresh Italian parsley (diced)
1 tsp fresh tarragon (diced)
1 tsp worchestershire sauce
1 lemons freshly squeezed juice
1/8 tsp garlic powder
2-3 garlic cloves
1/4 tsp caynne
1/8 tsp smoked paparika
1/8 tsp paparika
1/8 tsp essence
kosher salt (to taste)
fresh crack pepper medley (to taste)

Prep and cooking
1/3 cup flour
1/2 cup olive oil
1 tbsp 2 tsp white truffle oil

Remoulade Sauce

Crab
1/2 cup olive oil or butter to cook in.

In a large mixing bowl fold together all ingredients except crab. After all other ingredients are mixed gently add and toss in crab meat. Separate mixture into 6 equal parts and shape into 6 patties. Lightly dust both sides of each crab cake with about 1 tsp per side of flour. Place patties on baking sheet covered with plastic wrap, then cover patties with wrap and let chill for 1- 1 1/2 hours in refrigerator.

In a deep skillet heat oils over medium heat. Once heated fry each patty until golden brown, (2-3 minutes per side.) Place cooked patties on a paper towel covered plate and let drain 2-3 minutes before serving with 1 tbsp of sauce spooned under and 2 tbsp of sauce spooned over each patty. Spread a few leaves of tarragon over cakes for garnish and enjoy!

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