Beer makes batters better, meat more tender, and sauces more flavorful.
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.
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