Ingredients: |
Ingredients: Remoulade sauce:
1 c. mayonnaise
3 tbsp. Dijon mustard
2-3 tbsp. white wine vinegar
1 tbsp. paprika
2 tbsp. grated prepared horseradish
1 clove garlic, finely chopped
1/3 c. finely chopped green (spring) onions
1/3 c. finely chopped celery
2 tbsp. finely chopped fresh parsley
2 tbsp. tomato sauce or ketchup
salt and freshly ground pepper
Crab cakes:
2 tbsp. unsalted butter
6 green (spring) onions including 2 inches of the tops, thinly sliced
3/4 c. chopped celery
1 c. finely crushed saltine crackers
1 tbsp. dry mustard
1 tsp. hot pepper sauce, such as Tabasco
2 tsp. Worcestershire sauce
2 eggs, well beaten
1/4 c. mayonnaise
3 tbsp. finely chopped fresh parsley
1 lb. fresh cooked crab meat (picked over for shell fragments & cartilage)
salt and freshly ground pepper
about 2 c. fresh bread crumbs
4 tbsp. vegetable oil or unsalted butter
|
Directions: |
Directions:To make the remoulade, in a bowl, stir together all of the ingredients, including salt and pepper to taste. Mix well; should have about 2 cups. Cover and refrigerate until serving. To make the crab cakes, in a large frying pan over low heat melt the 2 tablespoons butter. Add the green onions and celery; cover and cook, stirring occasionally until soft, about 10 minutes. Using a slotted spoon, transfer the onions and celery to a bowl and let cool. Discard the butter. To the cooked onion-celery mixture add the crushed saltine crackers, mustard, hot pepper sauce, Worcestershire sauce, eggs, mayonnaise, parsley, crab meat, and salt and pepper to taste. Mix in the crab meat. If the mixture seems too wet to hold its shape, add enough bread crumbs (about 1/2 cup) as needed to absorb the moisture. Shape the mixture into six cakes, each 3 inches in diameter and 1/2 inch thick. Place the remaining brad crumbs in a shallow bowl. Dredge the cakes lightly in the crumbs. In a frying pan over medium heat, warm 2 tablespoons vegetable oil or melt 2 tablespoons of the butter. Add half of the crab cakes and sauté, turning once, until golden brown, about 3 minutes on each side. Using a slotted spatula, transfer to paper towels to drain. Saute the remaining cakes the same way, using the remaining oil or butter. Serve the crab cakes immediately with the remoulade. Garnish with lemon or lime wedges and the leafy tops of celery stalks. |
This recipe for Crab Cakes with Remoulade Sauce is from