It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Stone Crab Cakes with Sauce Remoulade Baton Rouge
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- #17746
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
6 tablespoons sweet butter
1 pound stone crab claw meat, picked over
1/3 cup panko or plain bread crumbs
1/2 cup mayonnaise
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
Tabasco sauce
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, chopped
additional panko
lemon wedges
Sauce Remoulade Baton Rouge
1 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon dry mustard
1 tablespoon prepared horseradish
1 tablespoon tomato paste
2 tablespoons lemon juice
1 teaspoon paprika
1 pinch cayenne pepper
salt and pepper
1 tablespoon chives, chopped small
1 tablespoon red bell pepper, minced
directions
Cook the onions and celery in 4 Tbsp. of the butter until tender. Add the crab and bread crumbs and mix thoroughly. Remove from heat.
Combine the remaining ingredients in a large bowl thoroughly and add the crab mixture. Mix to incorporate.
On a sheet pan, make small crab cakes and chill for an hour.
Right before serving dip the crab cakes into a bowl of panko and coat them lightly.
Put a tablespoon of butter into a large skillet and fry half of the cakes for a couple minutes on each side, repeat. Serve with Sauce Remoulade and lemon wedges.
For Sauce Remoulade Baton Rouge: Combine all ingredients in a bowl large enough to hold them and blend. Chill until service, in a glass jar in the refrigerator.
added by
recipeway
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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