Gulf Coast Crab Cakes With Country Remoulade Recipes

CRAB CAKES WITH REMOULADE SAUCE

Crab Cakes with Remoulade Sauce image

The best crab cakes are freshly made and cooked in your skillet just until crunchy on the outside. The remoulade sauce is inspired by New Orleans cooking, and you can adjust the spice levels with more or less horseradish and Louisiana-style hot sauce. Crisp French fries make a great side, but you can go lighter with marinated green bean salad.

Provided by Ball Park Buns

Categories Trusted Brands: Recipes and Tips Ball Park Buns

Time 40m

Yield 6

Number Of Ingredients 24

Ingredients

8 Ball Park® Hamburger Buns
1 tablespoon butter, melted, or more as needed
¾ cup mayonnaise
3 tablespoons chopped green onion
1 tablespoon grainy mustard
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons ketchup
2 teaspoons white wine vinegar
1 teaspoon prepared horseradish
1 teaspoon garlic granules
2 dashes hot pepper sauce (such as Tabasco®), or to taste
salt and pepper to taste
¼ cup mayonnaise
1 large egg, beaten
1 ½ teaspoons minced red onion
½ tablespoon minced Italian parsley
2 (6 ounce) cans crabmeat, drained, picked clean
2 cups fine bread or cracker crumbs, divided
3 teaspoons seafood seasoning (such as Old Bay®)
½ teaspoon sea salt
2 tablespoons ground black pepper
1 pinch cayenne pepper
2 tablespoons vegetable oil
Trimmings to include lettuce, tomato and onion, as desired, plus lemon wedges

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.

Nutrition Facts : Calories 707.3 calories, Carbohydrate 62.7 g, Cholesterol 99.9 mg, Fat 41.2 g, Fiber 4.3 g, Protein 25.1 g, SaturatedFat 7.1 g, Sodium 1440.5 mg, Sugar 3.5 g

GULF COAST SCAMP WITH JUMBO LUMP CRAB AND TASSO BUTTER

Gulf Coast Scamp with Jumbo Lump Crab and Tasso Butter image

Provided by Food Network

Categories main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 15

Ingredients

8 (8-ounce) scamp fillets
Salt and pepper
8 eggs
2 cups milk
4 cups flour
4 cups panko bread crumbs
Oil, for sauteing
1/2 pound crabmeat
Tasso Butter, recipe follows
1/2 cup chopped red onion
2 tablespoons olive oil
1 teaspoon chopped garlic
1/4 pound Tasso ham
1/2 cup white wine
1 pound butter

Steps:

Preheat oven to 400 degrees F. Season fish with salt and pepper. Mix eggs and milk to make an egg wash. Dredge fish in flour, then egg, and then breadcrumbs. Heat oil in a large ovensafe saute pan. When oil is hot, place fish in pan (it will probably be necessary to cook the fish in 2 batches or in 2 pans). Brown on each side and then transfer to the oven to finish cooking for 8 minutes or until a knife slides in easily. Do not overcook. Transfer fish to serving plates. Divide crabmeat evenly over fish and spoon sauce over. Serve.
In a medium saute pan over medium heat, saute onions in olive oil for 5 minutes or until translucent. Add garlic and ham and cook for an additional 5 minutes. Add wine and reduce liquid by half. Reduce heat to low and slowly add cold butter, a few pieces at a time, until all is melted.

COUNTRY REMOULADE

Country Remoulade image

Provided by Virginia Willis

Categories condiment

Time 1h5m

Yield 1 3/4 cups

Number Of Ingredients 9

Ingredients

1 cup mayonnaise
1 tablespoon chopped fresh chives
1 tablespoon freshly squeezed lemon juice
1 tablespoon whole-grain Dijon mustard
1/2 teaspoon hot sauce, or to taste
2 to 3 green onions, white and pale green parts only, finely chopped
1 stalk celery, very finely chopped
1 clove garlic, finely chopped
Coarse salt and freshly ground black pepper

Steps:

In a bowl, combine the mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery and garlic. Season with salt and pepper.
Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.