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Crab Cakes With Remoulade Sauce
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There's nothing quite like a crab cake. They're crispy on the outside and full of succulent crab on the inside. And when you pair them with a zesty remoulade sauce, they're even better.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 large eggs, well beaten
1/2 cup chopped celery
1 cup crushed saltine crackers
1 tablespoon Dijon mustard
1 teaspoon red hot pepper flakes
1 teaspoon Old Bay seasoning
2 teaspoons Worcestershire sauce
2 tablespoons finely chopped parsley
1/2 cup finely chopped scallions
salt and freshly ground black pepper, to taste
1 pound crab meat (lump preferred, remove shell and cartilage)
1/2 cup fresh bread crumbs
1/4 cup vegetable oil
REMOULADE SAUCE
1 large egg yolk
3 tablespoons Dijon or Creole-style mustard
1/4 cup white wine vinegar
1 tablespoon paprika
1 cup vegetable oil
2 tablespoons grated horseradish, fresh or prepared
1 teaspoon finely chopped garlic
1/3 cup finely chopped scallions
1/3 cup finely chopped celery
2 tablespoons finely chopped parsley
2 tablespoons ketchup
salt and freshly ground black pepper, to taste
directions
In a large mixing bowl, combine the eggs, celery, saltines, mustard, Old Bay seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper and blend well. Gently fold in the crab meat.
Divide the mixture into equal portions and shape them into patties. Dredge them lightly in the bread crumbs.
Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2-3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately and serve with remoulade sauce (recipe follows).
REMOULADE SAUCE: Put the egg yolk, mustard, vinegar and paprika in a mixing bowl. Blend with a whisk and add the oil gradually. Beat briskly then add the remaining ingredients and blend well.
added by
dancersrecipes
nutrition data
Nutritional data has not been calculated yet.
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