Village Tavern Panko Crusted Maine Crab Cakes With Summer Vegetable Slaw Sweet Chili Ginger Remoulade Recipes

VILLAGE TAVERN PANKO CRUSTED MAINE CRAB CAKES WITH SUMMER VEGETABLE SLAW & SWEET CHILI GINGER REMOULADE RECIPE

Steps:

• Prepare Village Tavern Summer Vegetable Slaw and Village Tavern Sweet Chili Ginger Remoulade according to recipes below. Store, covered, in the refrigerator, until ready to use. These can be made a few hours in advance.
• Preheat oven to 350°F.
• Add sesame oil to a large skillet. Place on stovetop over medium high heat.
• When oil is hot, add shallots, celery and red pepper. Sauté until tender.
• Add scallions, parsley, 2 tablespoons butter, Ritz crumbs, ginger, green Tabasco, salt, black pepper, Old Bay Seasoning, lemon juice and paprika and remove from heat. Allow to cool enough to handle.
• Place mixture in a large bowl.
• Add in the crab meat and mix well.
• Remove about 1/2 to 3/4 cup crab meat and form into a cake about 2 inches in diameter. Place on a wax paper-covered plate. Repeat until all crab mixture is used.
• Pour panko breadcrumbs into a medium bowl.
• Place a crab cake into panko and turn to coat all sides well.
• Heat a small bit of butter over medium high heat in a large skillet (use the same one as before, wiped clean, if you like).
• Place cakes in 2 or 3 at a time, and pan sear until golden brown on both sides. Remove to a foil-covered baking sheet. Continue until all cakes are browned.
• Place cooking sheet into preheated oven. Bake about 4 minutes, until cakes are cooked through.
• Spoon some Village Tavern Sweet Chili Ginger Remoulade Sauce onto a serving plate. Place a 1 or 2 crab cakes onto sauce. Top with Village Tavern Summer Vegetable Slaw.
• Serve hot.

EASY CRAB CAKES WITH PANKO

Steps:

• Whisk mayonnaise, egg, Dijon, Worcestershire, and hot sauce together in a small bowl. Season with salt and pepper.
• Mix crabmeat, panko, and parsley together in a medium bowl. Gently fold in mayonnaise mixture. Form into 8 patties.
• Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown and crisp, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.

CRISP CRAB CAKES

Steps:

• Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the scallions and bell pepper and cook until they begin to soften, about 2 minutes. Cool slightly. Mix 1/2 cup panko, the egg and milk in a small bowl. In a medium bowl, whisk the Worcestershire sauce, mustard, lemon juice, Old Bay and hot sauce; fold in the crabmeat, panko mixture, scallionbell pepper mixture, 1/4 teaspoon salt and a pinch of pepper. Shape into 8 patties and refrigerate 30 minutes. Coat the crab cakes with the remaining 1/2 cup panko. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Mist the crab cakes with cooking spray and cook, sprayed-side down, 3 to 4 minutes. Spray the tops, flip and cook 3 to 4 more minutes. Serve with lemon wedges.