Fancy Lump Crab Cakes With Roumalade Sauce Recipes

LUMP CRAB CAKES WITH COCKTAIL REMOULADE SAUCE

Steps:

• Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, green onions, lemon zest, Worcestershire, seafood seasoning, hot sauce, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly.
• For the mixture into eight 3-inch-wide crab cakes. Refrigerate for about 30 minutes to set slightly.
• Melt 3 tablespoons of the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, about 4 minutes per side. Transfer to a large plate and cover loosely with foil.
• Melt the remaining 2 tablespoons butter in a large pot over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the spinach, in batches if necessary, and cook, tossing, until just wilted. Season with salt and pepper.
• Divide the spinach among four plates and top with the crab cakes. Serve with Cocktail Remoulade and lemon wedges.
• Mix together the mayonnaise, ketchup, horseradish, parsley, mustard, vinegar, capers, green onion and some salt and pepper in a bowl. Cover and refrigerate at least 1 hour. The remoulade keeps, refrigerated, for up to 3 days.

CRAB CAKES WITH REMOULADE SAUCE

Steps:

• To make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator.
• To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork.
• Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet.
• Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust.
• In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until uniformly golden brown.
• Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees F just until they begin to brown at edges.
• To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Serve with extra sauce and lemon wedges on the table.

FANCY LUMP CRAB CAKES WITH ROUMALADE SAUCE

Steps:

• In medium sized bowl added your drained and rinsed fancy lump crab meat, finely minced celery, finely minced sweet onion, Paul Prudhomme Seafood Magic seasoning, ground dry mustard, parsley flakes and bread crumbs and loosely mix then sit off to the side.
• In another medium sized bowl start adding your wet ingredients -- mayonnaise, lightly beaten eggs, lemon juice and Worcestershire sauce and whisk together until there are no lumps. Then pour over crab mixture and mix well. Then sit off to the side while you make the Roumalade sauce.
• To make the Roumalade sauce add all the ingredients until a bowl and mix well. Then sit off to the side while you form and cook your patties. You want the sauce to be room temp and not be cold. It won't hurt it to sit out for such a short period.
• Add the 4 tablespoon canola oil (although extra virgin olive oil will work great -- I just had run out) Heat on medium high heat until it gets hot. While you are waiting for the oil to heat start making your patties. Just eyeball about 1/2 a cup of the crab mixture and form into a ball. Flatten the ball into about a 1/2 inch thick patty making sure all the edges are packed tight so you don't lose any parts. Add to the oil and cook on between medium and medium high heat for 10 minutes. Carefully turn over and cook on medium heat for an additional 10 minutes.
• If you know how to drizzle then drizzle the Roumalade sauce over and around the patty and your plate will look really nice and fancy. But if you're like me just place a dollop of the Roumalade sauce on the patty and place a little dollop on the side.

MARYLAND LUMP CRAB CAKES

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients, excluding crabmeat.
• Combine well.
• Gently fold in crabmeat, careful not to break up the lumps.
• Form mixture into cakes.
• I use a"2 tablespoon" measuring spoon to measure, scooping out a heaping scoop to form my cakes.
• They're about 2 1/2 inches in diameter Place cakes on baking sheet sprayed with non stick spray.
• Bake for 15 minutes or until golden on top.

MARYLAND-STYLE CRAB CAKES WITH HORSEY REMOULADE

Steps:

• Mix crabmeat, mayonnaise, green onion, egg, lemon juice, 1/2 of the jalapeno, panko, seafood seasoning, hot pepper sauce, Worcestershire, ginger, and mustard together for crab cakes in a large bowl. Mix creamy salad dressing, horseradish, and ketchup for remoulade with remaining jalapeno in another bowl. Cover and refrigerate both for 1 hour.
• Remove crab mixture from the refrigerator and portion into 2- to 3-ounce cakes. Roll in panko, coating generously.
• Heat oil in a large frying pan over medium-high heat. Place crab cakes in the hot oil and fry until they are a crispy golden brown, about 3 minutes per side.
• Serve immediately with remoulade.