Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Beer makes batters better, meat more tender, and sauces more flavorful.
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