Ingredients: |
Ingredients: Crab cakes:
4 large garlic cloves, minced
6 T olive oil
1/4 cup onion, diced
1/3 cup scallions, diced
1/2 cup celery, diced
2 T green bell pepper, diced
2 T red bell pepper, diced
2 T white wine
1 pound lump crabmeat, drained
1/2 cup seasoned bread crumbs
1/2 cup grated parmesan
2 T fresh lemon juice
2 eggs, lightly beaten
2 T chopped parsley
2 tsp Dijon mustard
1 tsp seafood seasoning (recommended: Old Bay)
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 hamburger buns
Tomato, sliced for garnish
Lettuce, for garnish
2 cups Remoulade Sauce - see below
Remoulade Sauce:
2 cups mayonnaise
3 T green sweet pickle relish
2 garlic cloves, minced
2 tsp capers
1 T anchovy paste
1 tsp Dijon mustard
1 T lemon juice
1/2 tsp Worcestershire sauce
Salt and freshly ground pepper
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Directions: |
Directions:Crab Cakes:
In a medium skillet over medium heat, cook the garlic in 3 T olive oil until lightly browned, about 5 minutes. Add the onion, scallions, celery and peppers and cook until soft, about 5 more minutes. Add the wine and simmer for 1 minute, then remove the pan from the heat. Transfer the mixture to a large bowl. Add the crabmeat and mix well. Add the bread crumbs, parmesan, lemon juice, eggs, parsley, mustard, seasoning, salt and pepper, and mix well. Line a cookie sheet with waxed paper, divide the crab mixture into 6 patties.
In a large skillet, heat the remaining olive oil and cook the crab cakes until fully cooked and lightly browned, about 3-4 minutes per side. Serve 2 crab cakes per hamburger bun, with tomato slices, lettuce and lemon wedges. Serve Remoulade sauce on the side.
Remoulade Sauce:
Combine all ingredients and mix well. Season to taste, with salt and pepper. Best to refrigerate for several hours before serving, to allow flavors to marry. |
This recipe for Grandmas Old Fashioned Crab Rolls is from