CRAB CAKES WITH REMOULADE SAUCE
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
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
CRAB CAKES WITH REMOULADE SAUCE
Steps:
- In a saucepan, combine the heavy cream, garlic, rosemary, and paprika. Reduce by half. Allow to cool to room temperature. In a saute pan, heat the peanut oil. Sweat the onions and bell peppers until glossy. Transfer to a plate and allow to cool to room temperature.
- Preheat oven to 350 degrees F.
- In a mixing bowl, combine the eggs, crab, jalapeno, basil, parsley, tarragon, 1 cup of ground panko, salt, white pepper, reduced cream, and Sauteed vegetables. Carefully mix until well blended.
- Scale the mixture into 3-ounce portions. Shape into round, slightly flattened cakes, about 3-inch diameter by 1/2-inch thickness. On a baking sheet, combine the remaining 1 cup of ground panko and flour. Coat the crab cakes generously.
- In a saute pan, heat 1/4 cup of clarified butter. Pan fry 6 crab cakes at a time, until golden on 1 side. Turn and transfer to preheated oven and bake for 2 minutes. Repeat the process with the remaining butter and crab cakes. Serve with Remoulade Sauce.
- In a bowl, combine all the ingredients until well blended. Taste and adjust seasoning with salt and pepper. Keep refrigerated until needed.
- Yield: 2 cups
- In a bowl, whisk together the egg yolk, salt, pepper, mustard, and lemon juice. Slowly add the oil, whisking all the while until emulsified. Keep refrigerated until needed.
- Yield: 1 cup
MARYLAND-STYLE CRAB CAKES WITH HORSEY REMOULADE
Mouth-watering Maryland-style crab cakes with remoulade my friends like better than any they've tasted... and I have some well-travelled friends! It's a recipe I perfected over several years, researching and sampling other recipes and finding them lacking.
Provided by Jen Stimmel Opperman
Time 1h15m
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 533.3 calories, Carbohydrate 33.4 g, Cholesterol 117.2 mg, Fat 37.5 g, Fiber 0.8 g, Protein 22.8 g, SaturatedFat 5.6 g, Sodium 2041.1 mg, Sugar 9.1 g
FANCY LUMP CRAB CAKES WITH ROUMALADE SAUCE
After many attempts to find a good, reasonably priced crab cake here in West Central Fl right on the Gulf Coast I decided to try my hand at making one. Here was what I came up with on my first attempt. And also even with the high priced restaurant versions I've never had a roumalade sauce I cared for. Try not to use crab meat in a can. Usually the seafood department at the local grocery store will have crab meat in a plastic container that is fresher without the metallic taste
Provided by tabasco0697
Categories Crab
Time 40m
Yield 3 1/2 cup cakes, 3 serving(s)
Number Of Ingredients 24
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.
Nutrition Facts : Calories 844.5, Fat 43.6, SaturatedFat 5.7, Cholesterol 366.6, Sodium 2102.2, Carbohydrate 34.5, Fiber 1.8, Sugar 6.5, Protein 76.1
ULTIMATE CRAB CAKES WITH A SIMPLE REMOULADE SAUCE
I used this in a basic crab cake recipe to get rid of some left over veggies, It came out with a good twist to traditional crab cakes
Provided by Sourgirlt
Categories Crab
Time 35m
Yield 8 patties, 4 serving(s)
Number Of Ingredients 16
Steps:
- Crab cakes:.
- Heat olive oil in pan and add peppers, onions, hot pepper sauce, old bay and parsley. Cook until veggies are tender.
- Break up lump crab meat and check for shells and remove.
- Add veggie mixture, crab, eggs and bread crumb and mix well. Mixture should just stick together and not be too wet, you can add more bread crumbs a little at a time.
- Refrigerate for a 1/2 hour, shape into patty's and heat butter and olive oil over medium high heat. Cook 4 to 5 minutes on each side until golden brown.
- Remoulade sauce
- Mix all ingredients together and chill until ready to serve.
Nutrition Facts : Calories 521.1, Fat 31.3, SaturatedFat 7.8, Cholesterol 164.3, Sodium 1574.4, Carbohydrate 40.5, Fiber 2.7, Sugar 17.7, Protein 21.8
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