Crab Cakes with Remoulade Sauce

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One of the advantages of having a recent college grad son living at home looking for a job, is that I have opportunities to make things that I normally wouldn’t think to whip up on an average day. For instance… midweek Crab Cakes with Remoulade Sauce at two-o’clock in the afternoon. Really? Who does that? Now of course I’m not one that needs much encouragement. A mere suggestion will send me rattling around in the cupboards and pantry ready to cook the next meal… so with a simple thought in my head about how much Brian loves crab cakes… I was off and running. These particular crab cakes are truly the best I’ve had…anywhere. Feel free to switch up the sauce to whatever you prefer, but this time I napped them with this amazing Remoulade. Brian was a happy customer and the problem only came in as he was eating them when he suggested that perhaps the job-seeking thing is overrated and maybe he should banish the idea and remain at home. I realize he was under-the-influence of his tastebuds at the time, but do tread carefully at serving time!

Crab Cakes

 

1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
Favorite dipping sauce, for serving

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

Remoulade Sauce

 

1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley leaves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper

Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

(Both recipes from FoodNetwork)

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