The Ultimate Crab Cakes With Remoulade Recipes

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.

ULTIMATE CRAB CAKES WITH A SIMPLE REMOULADE SAUCE

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.

THE ULTIMATE CRAB CAKES

Steps:

• Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.
• Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.
• To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.
• Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.
• Place the paste in a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary.

THE ULTIMATE CRAB CAKES, REMOULADE, & TOASTED PEASANT BREAD

Steps:

• MAKE REMOULDAE FIRST:.
• Mix all ingredients together in a bowl.
• Refrigerate for 30 minutes before serving.
• CRAB CAKES:.
• Put potatoes in a large pot and cover with cold water.
• Add salt and bring to a boil, uncovered.
• Simmer for 20 minutes until there is no resistance when a fork is inserted.
• Drain the potatoes and make sure they are dry.
• Mash them in a large bowl until there are no lumps.
• While the potatoes are cooking, heat the milk, garlic, thyme, bay leaves, peppercorns, and 1 tablespoon of butter in a large saucepan over a medium heat.
• Do not let boil.
• Using a sieve, strain the milk and herbs into the potatoes and mix thoroughly.
• Add the chopped chives and season with salt & a pinch of crushed red pepper flakes.
• Check crabmeat for pieces of shell.
• Cover with plastic wrap and leave in the refrigerator until ready to use.
• Remove and carefully fold into the potatoes.
• Using your hands shape the mixture into medium sized patties, taking care to flatten out the centers and smooth out the top.
• Roll them in bread crumbs and shake off excess.
• Coat a large non-stick skillet with 1/4" of oil over a medium heat until it begins to smoke slightly.
• Pan-fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula.
• Remove from pan and serve on a large flat dish with Remoulade.
• Garnish with slices of lemon, & serve with a mixed green salad, & freshly prepared toasted peasant bread(recipe to follow).
• TOASTED PEASANT BREAD:.
• Preheat the oven to 500ºF.
• Put a sheet pan in the oven so that it gets good and hot.
• Place the bread slices on the hot sheet pan.
• Drizzle the bread with extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted.
• Rub the bread slices with the garlic cloves, and discard garlic.
• Sprinkle with freshly grated parmesan and parsley and serve.

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.

BAKED CRAB CAKES WITH REMOULADE

Steps:

• In food processor, place all Remoulade ingredients. Process until mixture is smooth; cover and refrigerate until ready to serve.
• Heat oven to 425°F. Spray large cookie sheet with cooking spray or line with cooking parchment paper. In large bowl, beat egg, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1/4 cup reduced-fat mayonnaise, the soy sauce, Sriracha sauce and Cajun seasoning with whisk. Stir in bell pepper and green onions. Fold in crabmeat, one-fourth of the bread crumbs, the salt and pepper. Place remaining bread crumbs in shallow dish.
• Divide crab mixture into fourths. Shape each section into 4 patties (making 16 total), coating both sides with bread crumbs in shallow dish. Place on cookie sheet.
• Bake 10 to 12 minutes or until cakes are slightly brown on bottoms. Turn; bake 10 to 12 minutes longer or until golden brown. Serve immediately with sauce.