Lemon Caper Remoulade Recipes

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LEMON RéMOULADE



Lemon Rémoulade image

Provided by Regina Schrambling

Categories     easy, quick, condiments

Time 15m

Yield 3 cups

Number Of Ingredients 10

3/8 cup cornichons
2 tablespoons cornichon juice
1/4 cup capers, drained
1 large shallot, peeled
1 1/4 cups mayonnaise
Grated zest of small lemon
1 tablespoon lemon juice
1 tablespoon brandy
1/4 cup chopped chives
1 1/2 tablespoons ground black pepper

Steps:

  • Combine cornichons and juice, capers and shallot in the bowl of a food processor, and pulse until minced. Transfer to a bowl, and blend in mayonnaise, lemon zest and juice, brandy, chives and black pepper. Chill.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 24 grams, Carbohydrate 3 grams, Fat 28 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 295 milligrams, Sugar 1 gram

CRAB CAKE AND FRIED GREEN TOMATO SLIDERS



Crab Cake and Fried Green Tomato Sliders image

Two summer favorites join forces in these superlative sliders: crab cakes and fried green tomatoes. While the crab cakes cook in the oven, green tomatoes are breaded and fried. A creamy homemade remoulade spread pulls together these crispy, juicy bites.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 9 sliders

Number Of Ingredients 31

1 pound fresh jumbo lump crabmeat, picked over for shells and cartilage
3/4 cup panko
1/4 cup mayonnaise
2 tablespoons chopped chives
1 teaspoon Dijon mustard
1 teaspoon seafood seasoning, such as Old Bay
Zest and juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Softened unsalted butter, for the baking sheet
1/2 cup mayonnaise
2 tablespoons parsley leaves, finely chopped
1 tablespoon Dijon mustard
2 teaspoons capers, chopped
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
Pinch cayenne pepper
1 clove garlic, grated
Juice of 1/2 lemon
Kosher salt
Vegetable oil, for frying
1/3 cup all-purpose flour
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
Kosher salt
2 large eggs
1 1/2 cups panko
3 small green tomatoes, sliced into 9 rounds (see Cook's Note)
One 10-ounce package sweet slider buns
Store-bought pickled red onions, for serving
Bibb lettuce, torn into bite-size pieces, for serving

Steps:

  • For the crab cakes: Gently fold together the crabmeat, panko, mayonnaise, chives, Dijon, seafood seasoning, lemon zest and juice, 1 teaspoon salt and 1 teaspoon black pepper in a large bowl. Refrigerate the crab mixture for 30 minutes to firm up; this allows the panko to absorb some of the liquid, helping the crab cakes bind together.
  • For the remoulade: Meanwhile, combine the mayonnaise, parsley, Dijon, capers, hot sauce, Worcestershire, paprika, cayenne, garlic, lemon juice and 1 teaspoon salt in a medium bowl and mix until combined. Cover and refrigerate until ready to use.
  • For the crab cakes: Preheat the oven to 450 degrees F. Lightly grease a baking sheet with butter.
  • Scoop 1/3-cup mounds of the crab mixture, pat into 1-inch-thick patties and place on the prepared baking sheet. You should have 9 patties. Bake until golden around the edges and heated through, about 205 minutes.
  • For the fried green tomatoes: Meanwhile, heat 1/2 inch of oil in a large Dutch oven or skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Line a plate with paper towels or set a wire rack inside a rimmed baking sheet.
  • Whisk together the flour, cayenne, garlic powder and 1/2 teaspoon salt in a shallow dish. Whisk the eggs in another shallow dish. Put the panko in a third shallow dish. Dip each tomato slice in the flour, then egg, then panko.
  • Fry the green tomatoes, flipping, until golden, 3 to 5 minutes. Transfer to the prepared plate or rack.
  • For serving: Split the slider buns. Put a fried green tomato on each bottom bun. Spoon some remoulade over each, add a crab cake and top with pickled red onions and Bibb lettuce. Close the sliders with the top buns.

LEMON CAPER REMOULADE



Lemon Caper Remoulade image

Make and share this Lemon Caper Remoulade recipe from Food.com.

Provided by dicentra

Categories     < 15 Mins

Time 5m

Yield 1/2 cup

Number Of Ingredients 5

1/2 cup mayonnaise
1 teaspoon minced drained capers
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1 teaspoon minced gherkin

Steps:

  • In a bowl combine all ingredients. Serve or cover and refrigerate for up to 3 days.

Nutrition Facts : Calories 922.6, Fat 78.6, SaturatedFat 11.5, Cholesterol 61.1, Sodium 1891.5, Carbohydrate 57.9, Fiber 0.7, Sugar 15.6, Protein 2.4

DILL CAPER REMOULADE



Dill Caper Remoulade image

Make and share this Dill Caper Remoulade recipe from Food.com.

Provided by Danny Beason

Categories     Salad Dressings

Time 15m

Yield 1 serving(s)

Number Of Ingredients 10

1 cup mayonnaise
2 tablespoons sweet pickle relish (drained)
1 tablespoon dill pickle (minced)
1 tablespoon capers
1 tablespoon red onion (finely diced)
1/2 teaspoon fresh garlic, minced
1/8 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1 tablespoon fresh dill (chopped)
1/4 teaspoon lemon juice

Steps:

  • Mix all ingredients together well.
  • Enjoy.

CRAB CAKES WITH LEMON CAPER REMOULADE RECIPE - (4.5/5)



Crab Cakes with Lemon Caper Remoulade Recipe - (4.5/5) image

Provided by akselden

Number Of Ingredients 19

Lemon caper remoulade:
Crab cakes
1 lb. lump crab meat
3 tbsp olive oil
1/2 cup finely chopped green onions
3 egg yolks
2 tbsp dry breadcrumbs
2 tbsp finely chopped fresh herbs (made up of equal parts dill, parsley, tarragon and chives)
1 tbsp Dijon mustard
1 tbsp mayonnaise
1 tsp Tabasco sauce
1 tsp Worcestershire sauce
1/2 tsp salt
Freshly ground pepper to taste
1 cup mayonnaise
Grated rind and juice of 1 large lemon
2 tbsp drained capers, chopped
1 tsp chopped fresh parsley
Salt and pepper

Steps:

  • 1. Preheat oven to 350'F. 2. Place crabmeat in a sieve; pick through and remove any cartilag•e. Press firmly to remove liquid. Transfer to a large bowl. 3. In a skillet, heat 1 tablespoon of the oil over medium heat. Add green onions and cook for about 2 minutes or until softened. Let cool. 4. Add cooked onions, egg yolks, breadcrumbs, herbs, mustard, mayonnaise, Tabasco and Worcestershire sauces, salt and pepper to the crabmeat. Stir mixture until well combined, breaking up lumps of crabmeat with your fingers . 5. Divide crab mixture into eight equal parts and form into B round patties about 1/2" thick. (Patties can be prepared ahead, covered and refrigerated for up to 1 day). 6. In a large skillet, heat half of the remaining oil over medium-high heat and cook crab cakes in batches - adding remaining oil as necessary - for about 2 minutes per side or until golden brown. Transfer to a parchment lined baking sheet and bake in the oven for about 5 minutes or until heated through. Serve warm with Lemon Caper Remoulade (recipe below). Makes 8 appetizer servings Lemon caper remoulade 1. In a small bowl, stir together mayonnaise, lemon rind and juice, capers and parsley. Add salt and pepper to taste. Refrigerate for approximately 1 hour to allow flavors to blend. Makes about 1-1/3 cups

CHEF JOHN'S REMOULADE SAUCE



Chef John's Remoulade Sauce image

To make this simple remoulade sauce, combine mayonnaise, Dijon mustard, fresh dill, pickles, minced garlic, capers, lemon juice, and a dash of cayenne. This version has some body to it. It's easy and so much better than store-bought versions. Try it with crab cakes or pretty much any grilled, broiled, or pan-seared fish.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 8

1 cup mayonnaise
1 cup cornichons, finely chopped
½ bunch fresh dill, finely chopped
2 tablespoons capers, drained and coarsely chopped
1 lemon, juiced
1 teaspoon Dijon mustard, or more to taste
1 small clove garlic, minced
1 pinch cayenne pepper, or more to taste

Steps:

  • Stir mayonnaise, cornichons, dill, capers, lemon juice, Dijon mustard, garlic, and cayenne pepper together in a bowl.

Nutrition Facts : Calories 206.2 calories, Carbohydrate 3.6 g, Cholesterol 10.4 mg, Fat 22 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 3.3 g, Sodium 485.6 mg, Sugar 0.5 g

LEMON-CAPER DRESSING



Lemon-Caper Dressing image

Here's a salad dressing that falls somewhere between special-occasion Caesar and "toss lemon juice and olive oil onto lettuce." By adding a craggy paste of capers and garlic and a pouf of shaved Parmesan to the lemon and olive oil, you get a puckery, salty mix that's packed with umami, just like Caesar, but isn't weighed down by mayonnaise or egg yolks. It works great on arugula, Romaine, kale or radicchio; steamed or roasted vegetables; hard-boiled eggs; and even grains. The recipe developer's mom has been feeding her this dressing since she could chew. Ali adds a bit more garlic and lemon than what you'll find here, so adjust it until it tastes good to you.

Provided by Ali Slagle

Categories     dinner, easy, lunch, dips and spreads, sauces and gravies, appetizer, side dish

Time 5m

Yield 1/2 cup

Number Of Ingredients 6

1 medium garlic clove
Black pepper (about 1/4 teaspoon)
1 teaspoon capers (about 18)
3 tablespoons freshly squeezed lemon juice
5 tablespoons freshly grated Parmesan
1/4 cup extra-virgin olive oil

Steps:

  • On a cutting board, smash and coarsely mince the garlic. Add 10 grinds of fresh pepper and the capers to the garlic. Chop and press down on the mixture with the side of your knife until a coarse paste forms.
  • Transfer the paste to a bowl, then stir in the lemon juice, followed by the Parmesan. Slowly add in the olive oil, stirring until emulsified. Taste on a lettuce leaf (or whatever you're dressing) and adjust as needed with acid (lemon), fat (olive oil), and salt (capers and cheese).

Nutrition Facts : @context http, Calories 771, UnsaturatedFat 51 grams, Carbohydrate 7 grams, Fat 72 grams, Fiber 0 grams, Protein 26 grams, SaturatedFat 19 grams, Sodium 1033 milligrams, Sugar 2 grams

LEMON CAPER BUTTER SAUCE



Lemon Caper Butter Sauce image

This simple lemon caper butter sauce is the perfect accompaniment to sauteed sole.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 1

Number Of Ingredients 6

1 tablespoon capers
½ teaspoon butter
2 lemons, juiced
salt and ground black pepper to taste
2 tablespoons cold butter
1 teaspoon chopped fresh savory

Steps:

  • Crush capers in a small bowl with the back of a spoon.
  • Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
  • Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.

Nutrition Facts : Calories 269.1 calories, Carbohydrate 24.6 g, Cholesterol 66.4 mg, Fat 25.8 g, Fiber 10.9 g, Protein 3.2 g, SaturatedFat 16 g, Sodium 594.7 mg, Sugar 0.1 g

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